Neer dosa literally meaning water dosa in Tulu Language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine. Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry. There is no requirement for fermentation of the rice in order to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain the rice needs to be ground by adding water in order to get very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally the batter is used to prepare the dosa. I have had this neer dosa in bangalore. Its quite famous as its a mangloreon dish. They serve this with chutney as well as coconut and jaggery. Tastes yum with this poornam side dish.
Serve hot with coconut and jaggery.
- Raw rice/ basmathi rice - 1 1/2 cup
- Coconut - 1 cup or tender coconut water - 1 glass
- Oil or ghee
- Coconut - 1 cup
- Jaggery half cup
- Wash and soak the rice for 2-4 hrs.
- In a mixer, add the rice and grind it into smooth paste. Add the tender coconut water to grind.
- The batter should not be thick like dosa batter. It should be watery as it is neer dosa.
- Add salt and keep it aside. No need for fermentation.
- For the aide dis), grate the coconut and mix it with powdered jaggery.
- Heat a tava, pour the watery batter and spread over the tava.
- Close and cook with a lid to steam it. This dosa should not be flipped over to other side.
- Open the lid. Once the upper portion is cooked, remove from tava.