Neer means water and this dosa derives its name from the fact that the batter is water-like. A different taste from the normal dosa as this does not have urad dal.
I love this dosa very much. The delicate light lace like appearance and the slight sweet taste of the coconut is so tempting that I normally gorge atleast 1 more than the normal dosa!!
Ingredients:
1 cup Rice, raw
1/2 cup Rice, cooked
1 tblspn Coconut, freshly grated
To taste Salt
Water
Method:
- Wash well and soak the raw rice for 4 to 5 hrs.
- Drain the soaked rice and grind it smoothly along with cooked rice, grated coconut and salt.
- Keep this batter overnight for fermentation. (the batter needs to ferment for atleast 12 hrs)
- Place a flat non-stick dosa tava on high flame.
- Once the tava is hot, reduce the flame to medium.
- The Neer dosa batter must be thinner than the dosa batter.
- Pour a ladle of the batter on the tava and swirl the tava. This dosa we need not spread with the ladle as the consistency is very thin.
- Cover the tava with a lid and let it cook for about 2 minutes.
- The dosa is cooked and this dosa need not be flipped to the other side.
- Before making the next dosa, with a wet cloth, gently wipe the surface of the tava.
- This dosa is normally folded into a triangle shape (fold half--then half) and served.
- Serve this dosa with tomato chutney, tomato garlic chutney, coconut milk flavoured with elaichi (cardamom), or just plain jaggery.
We tried this with Ginger Raita and this too goes splendid with Neer dosa.
Note:
We kept the raw rice for soaking the previous day and ground the batter in the evening around 6pm. We prepared the Neer Dosa the next morning around 7am.
About C R Meena
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