Neer Dosa ( A Mangalore Cuisine )





Neer dosa  ( Neer means water  in Kannada and Tulu, from Karnataka ). a simple delightful but tasty dosa from the Tulu regions of Manglore . A dish close to my heart as I have grown up eating such delicious delicacies very frequently,   having spent many years in Karnataka. 

Our breakfasts would be having Neer dosas with yummy chutneys and sambar , idlis and regular South Indian dosas were always  second preference as they could not be had on demand. For  a South Indian this is hard to believe as we are known to be die-hard dosa and idli lovers and have it mindlessly almost everyday , never tiring. But having grown up in Karnataka, my mother adapted to some popular delicious dishes into our daily eating life for which I am eternally grateful. !!

I dont think there is any delicacy that comes close to this Neer dosa , as it is the only one ingredient recipe I know which can never fail to attract  dosa lovers.


 Neer dosa is a soft fluffy lacy delicacy made as a crepe using only rice batter  mixed to  a very thin watery consistency.

The beauty of the dish is its simplicity in the use of ingredients which is only rice and can be made in a jiffy for healthy breakfasts. 

It is also called Poo pole. This lacy wondrous delicacy from the Tulu speaking regions of Karnataka is captured dosa lovers  world over.

Basically rice is soaked for 2-3  hours, ground to  a very thin watery batter. This batter need not be fermented , another boon to harried busy housewives.
A pinch of salt to taste and you are good to go to make thin lacy crepes on a very heated pan. 

It can be flipped on both sides to get a crispy edge, and served with any preferred accompaniments like coconut chutney, sambar or jaggery mixed with coconut which is usually the choice of Mangloreans.



Ingredients:


1 cup raw rice.
3 tbsp of fresh grated coconut  ( purely optional , not required ) 
salt to taste
oil 


Tip...

If you love adding coconut to this dosa batter, but dont have fresh coconut, not to worry, add dry desiccated powder to the batter but has to be ground well.You can also add  around 2 tbsp dry coconut milk powder available everywhere nowa days, saves a lot of time, grating , and really makes a very delcious neer dosa!!


Method:


Soak the rice for minimum 2 hours to 4 hrs. ( 2 hours is also fine )
Add little water initially to grind to a fine smooth batter.

Remove and make the batter more watery , should be runny.Add salt. mix well.

Heat a  dosa griddle, grease the surface, wipe well.Sprinkle some drops of water to get a steam and check the heat of the griddle. Use a half cut onion to wipe well for a very non stick surface.

Take a deep ladle to hold the batter, pour right in the middle , the batter will spread rapidly on all sides forming holes naturally.

After dropping the batter from a height, fill remaining portions to make a round shape or leave as it is.

When it is getting cooked, drizzle drops of oil all over on the edges to get  crispy ends.

Flip on other side for few seconds, remove.The dosa will remain white even when cooked well, so use your judgement to flip quickly, dont allow it to remain for long on the pan waiting for a golden colour, as  you will not get the colour, instead it will become hard in the center.

This dosa remains soft , fluffy moist for a long time , so good for packing to school lunch box also with a tasty side dish of your choice.




Batter poured from a height quickly, will spread in all directions like this forming holes naturally.




































Another look of the dosa on the pan




















Notes

1. Batter to be very thin runny consistency.Do not add too much water for grinding initially, use as much water you would for regular dosa batter, otherwise you will get thin grainy batter. After you finish grinding to a very smooth texture, add more water to make batter runny. 

2. Do not attempt to spread dosa like normal dosas, batter has to be poured .

3. Do not worry about shape, etc, batter will spread thinly all over, if required fill the gaps quickly.

4. The griddle has to be very hot in the beginning, test by sprinkling cold water drops all over, the steam will rise indicating the it is ready.

5. The pan will make a sizzling sound when the batter is poured!! 

6. Neer dosas will cook very quickly, so dont let it remain for long like rava dosas trying to get a golden colour, you will not.

7. Addition of grated fresh coconut while grinding batter will enhance taste and aroma, very delicious , but purely optional.


A dear friend Kohilavani Shanmuganathan has shared her pic , trying Neer dosa and they have turned out well, very thin and soft.