Neer dosa
AI-drafted · awaiting admin review
Soft, lacy ‘water dosas’ made from a thin batter of soaked rice, with no fermenting, from the Tulu coast.
Region: Coastal Karnataka (Dakshina Kannada and Udupi)Occasion: Breakfast; also with chicken or fish curry for lunchTime: 25 min + 4 hours soakingServes: 4Vegan
Ingredients
- 2 cups raw rice, soaked 4 hours
- ¼ cup grated coconut (optional)
- 1 tsp salt
- About 3 cups water
- Oil for greasing
Method
- Grind the soaked rice (and coconut, if using) with a little water to a very smooth paste.
- Add salt and enough water to make a very thin, watery batter.
- Heat a non-stick or well-seasoned tawa and grease it lightly.
- Stir the batter, then pour a ladleful from the edge of the tawa in a circle, letting it spread into a thin, lacy layer.
- Cover and cook for about a minute until the dosa turns white and sets. Do not flip or brown it.
- Fold into a triangle and serve with coconut chutney, honey and coconut, or kori gassi.
History
Neer means water in Tulu and Kannada. The dosa is part of the rice-and-coconut cooking of the Tulu-speaking coast.
Significance
Neer dosa is an everyday breakfast in Mangaluru and Udupi homes and is the usual partner for spicy coastal chicken and fish curries.