mangalore neer dosa /neer dosa recipe step by step preparation
Exotic traditional recipe of karnatakan cuisine got popularity because of its supple rounded flavour. The main advantage of this Neer Dosa is that it needs no fermentation. So,if we think to have neer dosa we can prepare it instantly only the soaking time is little bit time-consuming. I love to have it with tomato chutney or garlic chutney and it should be little bit spicy. Not only these two chutneys will be apt. It simply goes very well with all types of side dishes that we make for normal dosas and idli’s. If you are the first timer to taste this! after tasting this mangalore (ean) neer dosa you will never stop with single dosa. First of all the batter grinding is important and it should be smoothly ground for perfect neer dosas. It is exact contrast to the crispy dosas what we make habitually. This mangalore neer dosa are soft,flexible and on the whole very comforting. In conclusion it adds a variation to usual South Indian tiffin varieties.
mangalore neer dosa /neer dosa recipe step by step preparation
INGREDIENTS:
Any ordinary raw rice – 1 cup
Coconut grated – 1/2 cup
Salt to taste
Water as needed to grind batter
Oil to grease pan if using iron skillet
and some oil for drizzling over the dosa
METHOD:
1.Soak rice after washing for at least 3 hours and I have soaked it for 4 hours.
2.Add grated coconut to the drained soaked rice.
3.Grind to a smooth batter by adding needed water and salt.
4.Grind in small quantity with needed water if using mixer jar.
5.After grinding only we are going to add more water to bring it to right consistency.
6.The consistency of the batter should be very watery(Consistency should be like what we usually make for rava dosa).
7.Now keep a non stick pan or a iron/indolium griddle.
8.If using iron griddle or any other smear the pan with little oil.
9.Pour the batter to the hot pan and swirl all over very quickly.
10.Don’t take too much batter as it will become thick and after poring if there are gaps fill it up.
11.You can add little oil all over the edges.
12.Close the pan with a lid and cook.
13.Open the lid first fold into half then overlap the other making a triangle.
14.Serve hot with spicy tomato chutney or coconut chutney.
Ingredients
- Any ordinary raw rice - 1 cup
- Coconut grated - 1/2 cup
- Salt to taste
- Water as needed to grind batter
- Oil to grease pan if using iron skillet
- and some oil for drizzling over the dosa
Instructions
- Soak rice for at least 3 hours and I have soaked it for 4 hours.
- Add grated coconut to the drained soaked rice.
- Grind to a smooth batter by adding needed water and salt.
- Grind in small quantity with needed water.
- After grinding only we are going to add more water to bring it to right consistency.
- The consistency of the batter should be very watery(Consistency should be like what we usually make for rava dosa).
- Now keep a non stick pan or a iron/indolium griddle.
- If using iron griddle or any other smear the pan with little oil.
- Pour the batter to the hot pan and swirl all over very quickly.
- Don’t take too much batter as it will become thick,after poring if there are gaps fill it up.
- You can add little oil all over the edges.
- Close the pan with a lid and cook.
- Open the lid first fold into half then overlap the other making a triangle.
- Serve hot with spicy tomato chutney or coconut chutney.
Notes
Pour and do not make swirl with laddle,just rotate the pan and it should form small pores. The softness of the neer dosa increases when it is soaked for longer. When using a metal dosa pan you have to grease it with oil each time before making dosa. I have an indolium pan which I make regular dosas,this time I have used non stick pan to make this neer dosas. These dosas should remain white and does not change colour like regular dosas.
Related articles across the web
The post mangalore neer dosa /neer dosa recipe step by step preparation appeared first on .
