Today's recipe for instant dosa in Cooking Carnival is a lacy,soft dosa called Neer dosa.
Neer dosa is a popular coastal Karnataka dosa,served with chutney and some non-veg curries.Also it's served with fresh grated coconut and jaggery.
Neer means water in Kannada,a thin,watery batter is used to make this dosa,so called Neer dosa.
Traditionally neer dosa is prepared using iron skillet and needs some practice.The batter consistency is so important to get a perfect neer dosa.This dosa is so soft even after cooling and I served mine with a simple tomato kurma.
Basic InformationPreparation time 20 minutes
Soaking time 10 minutes
Cooking time 3-4 minutes/dosa
Makes 6-7 dosas
Ingredients
Ingredient | Quantity |
|---|---|
Raw rice or pacharisi or any short grain rice | 1.25 cups |
Grated coconut/thengai | 1/4 cup |
Salt | 3/4 tsp |
Oil | 2 tsp |
Method
- Soak the rice in water for 2 hours.After soaking drain the water completely and grind it along with grated coconut and salt to a fine paste.
- Transfer the ground paste to a bowl and add water to adjust the consistency.The consistency should be like buttermilk.Heat a griddle and once it becomes hot,reduce the heat and poor a ladle full of batter from outside to inside like rava dosa.Or pour some batter and swirl the griddle.
- Fill the gaps and increase the flame to high.Cook it covered for a minute.
- Once its cooked properly the dosa leaves the side of the pan as shown. Fold it and remove it from the griddle.
- Serve it with chutney of your choice or any veg or non-veg curry.
- Mix the batter every time as it tends to settle in the bottom.
- The batter can be stored in the refrigerator for a day.
- The batter consistency is so important to get a perfect dosa,so do a trial,then adjust the consistency.
- Cook the dosa in a high flame and it takes less than a minute to cook.
Enjoy...................
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