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Cooking Recipes traditional cooking

NEER DOSA

Among dosa varieties this is easy to prepare. Few ingredients and different in taste. Neer dosa literally meaning water dosa in Tulu. This is a crepe from rice batter.This delicacy from Tulu Nadu region and a part of Udipi-Mangalorean cuisine.

It is known for its simple preparation method and lack of fermentation.It is usually served with coconut chutney,sambar or other nonveg. curries like chicken,mutton or egg curry.

The rice has to be soaked for few hours.

Here I have used raw rice also added coconut scrapings while grinding the batter. We can also coconut milk instead of coconut scrapings which adds to the taste.

Ingredients

Raw rice….1 cup

Coconut scrapings….1/4 to 1/2 cup

Salt as needed.

Method

Soak raw rice for 5 hrs.

Wash and drain put it in a mixer add coconut scrapings and then add little water to it. Grind it into a batter the consistency should be smooth.

Add needed salt to it.

Then add two to three cups of water and mix well.

The batter should be like that of rawa dosa batter consistency.

First heat dosa tawa. When it gets heated rub oil to grease the tawa.Now pour the batter with a dabara or a small bowl.

The dosa will have lots of hole . Needn’t flip the dosa.

When it is ready serve it when hot with side dish of your choice.

When you prepare dosa don’t keep on one above the other it will get sticky.

One of my friends suggested to add 1 green chilly while grinding to add to its taste.

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