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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Getting the right consistency and texture of the batter is crucial to this dish. The batter needs to be kept watery, a degree thicker than milk. Also, it needs to be ground so fine that if one rubs a bit of it between fingers, no grit or grain should be felt.
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Neer Dosa is a light dosa delicacy that originated in the Tulu region of Karnataka. 'Neer' translates to ‘water’ in the Tulu dialect, and the dish is so named because of its watery batter. Unlike the regular dosa, Neer Dosa doesn’t demand much soaking, cooking or fermentation time.
- Raw rice (1 cup)
- Coconut milk (¼ cup)
- Salt (½ tsp)
- Oil (2 tsp)
- Water (1½ cups)
- Wash the rice thoroughly and soak it in water for at least an hour.
- Drain the water from the rice and toss the rice into a mixer-grinder. Pour in the coconut milk and grind the mixture to a rough paste.
- Next, add the salt and grind again, this time till it turns into a smooth fine paste.
- Transfer the batter into a bowl and dilute it with 1½ cups of water. Mix well. Check for salt and add more if required.
- Heat a non-stick pan on a high flame and drop a few drops of oil on it. Smear it evenly using a moist paper towel.
- Lower the flame to a medium and pour two ladles-full of batter at the centre of the tawa. Using the base of the ladle and moving in a clockwise direction, spread out the batter a little to form a thick dosa. Cover and let it cook for half-a-minute on a medium flame, or until the top surface dries out.
- Add a few drops of oil on the dosa and then flip it. Cook on the other side for about 10 seconds.
- Fold the dosa from the centre and then fold again to form a triangle. Be careful that it does not burn. Also, the Neer Dosa is pure white in colour, so don’t wait for it to change colour to know if it has cooked.
- Serve the Neer Dosa with coconut chutney or sambar