These super thin lace-like rice crepes are called Neer Dosa. Neer is water in Kannada so it literally translates to water dosa owing to the water-like consistency of the batter. These are good for breakfast with chutneys or you can pair them with veg/nonveg curries for a hearty lunch/dinner. They also go great with veg/nonveg stew for a light summer lunch/dinner. So you see, these are great for any time of the day and all seasons!
 |
| Neer Dosa |
The ingredients are very simple, straight forward, but they say it's an art to get these super thin and lacey. After many a SOS calls to my mom and a lot of trial and error, I think I finally make some decent neer dosa. Here is my recipe 👇🏼
Recipe:
1) soak 1 cup of starchy rice overnight or at least 6 hours ( basmati will not work) think - dosa/idli rice, ponni rice, sushi rice or I use risotto rice here in EU.
2) grind the soaked rice into a very fine paste
3) if you have cooked rice add 4 tablespoons into the mixer and grind it to a fine paste
4) now considering you have added around half a cup of water while grinding, add another 1.5 cups to batter to bring it to water like consistency 1:2 ( rice/water)
 |
| Water like consistency |
5) this is plain neer dosa batter, however, you can add finely ground fresh coconut or grated cucumber etc.., ( look up cucumber dosa on my blog)
6) add a little salt to the batter and start making your dosa, you splatter the batter on the pan and rotate the pan to get it all over, close the lid for 30-40 seconds you will see the sides curling up slightly, that's when you lift the dosa carefully and fold into a triangle!
See the sides curling up - that's when you fold
 |
| Neer Dosa with kadala curry |
7) I have served mine with another popular delicacy in the coastal cuisine - the very nutritious and high in fibre -Kadala Curry (black chickpeas/ bengal gram curry). The recipe for the curry is for another day 😀!
 |
 |
| Kadala Curry ( bengal gram/ black chickpeas) |
|
See the sides curling up - that's when you fold
No comments:
Post a Comment