Neer Dosa
February 17, 2012 Posted by Shweta Shanbhag
Method
- Soak 1 cup of rice overnight (We use dosa rice but you can use the normal raw rice too – this can also be made with brown boiled rice)
- Grind with salt and ¾ cup freshly grated coconut the next morning( if you can add malai or tender coconut , the dosas taste even better). The thinner the batter the better – it is much thinner than the normal dosa batter and the consistency should only be slightly thicker than water.
- Spread ½ cup of batter on a hot tawa and if possible rotate the tawa so that the batter spreads finely. Cover and let it cook in the steam for 2 mins. These dosas have to be cooked from only one side.
- Serve with coconut chutney
For the coconut chutney
Heat 1 tsp oil in a vessel, Add 1 green chilli, 1 pinch of asafoetida and fry for a minute. Grind this with one cup of freshly desicated coconut and water to a thick chutney consistency.
We also add ½ cup of watermelon whites (the portion below the red edibile part of the watermelon) This gives a nice pinkish texture to the dosa and tastes good.
Category: konkani
Hi Shweta,
Thanks for sharing this recipe. I have seen Neer Dosa served at South Indian restaurants being a little sticky on hands while eating; I was curious to know what ingredient gives this dish that texture after cooking.
-Tejal