Do you know dosas preparations are different across Indian states? There are many variations across the southern states. Among these different preparations is Neer Dosa, a delicate, soft and chewy "pancake" that goes well with chutneys and spicy curries.
Neer dosa is primarily a part of Udupi-Mangalorean cuisine and also has a Maharashtrian version. It uses plain rice batter, which is smooth in its consistency and gives it its signature chewiness. Also, it is served with a traditional dip, coconut chutney, which has a distinctive flavour with items like fresh curry leaves and mustard seeds. It is one of the most hassle-free meals to prepare. Let’s have a look at the recipe:
First, soak the rice in water for about a minimum of 5-6 hours. After that, drain the water completely and grind the soaked rice in a blender. Add grated coconut while you grind the rice. Make it into a smooth and fine paste.
See VideoTake the ground paste and add five cups of water to it to achieve a watery consistency. Add salt. Then mix it well. Make sure the batter is liquid and thin.
See VideoTake a pan and pre-heat it to a high temperature. Pour a ladle of the batter and spread it evenly on the pan. After that the dosa is cooked, keep it on a slotted spatula to let it cool down for a bit. Otherwise, it might stick with the other one.
See VideoFor chutney, blend all the ingredients in the blender together and add salt as required. Serve the dosa immediately with the chutney.
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