Neer Dosa / Mangalore Style dosa

While we were in Mumbai , we had an “Ammachi ” a Granny who was a Mangalorean married to a Malayali , she being the elderly – half Malayali neighbor ,we adopted her as our own granny, A fun loving one of a kind lady who’s very happy to share drinks with Soccer man during weekends and he being a food lover was pampered by her with her delicious dishes.
She introduced this Mangalore style dosa to me and its now our -once in a week break fast ,as its easy because there is  no fermentation needed for the same.
Neer means Water hence this dosa batter is very much watery.

Ingredients

White Rice – 1 cup
White rice Cooked – 2 table spoon
Coconut shredded – 3 table spoon
Coconut milk – for grinding (optional use water otherwise)
Salt to taste.
Ghee/oil a few drops for each Dosa

Method

* Wash and soak rice in water for at least 3 hour’s , drain the water before grinding.
* Grind the soaked raw rice along with cooked rice and grated coconut ,  pouring coconut milk (or water) little at a time to grind it till smooth and not gritty when the batter is rubbed with fingers.Add salt and the batter is ready.

* Heat a Dosa pan or a Pan cake pan , add few drops of ghee/oil and smear it with a cloth or sliced onion/potato as you do for a regular Dosa , pour a ladle full batter on to the pan and tilt the pan (if your pan is small circle shaped) to make a round shape or spread with the same ladle as you do for regular  dosa’s (the dosa pan should be in medium heat only or else its hard to spread or shape these dosa, as the batter is watery and cooks very soon).Cover the pan with a lid for a few seconds until the dosa is cooked and comes out easily.

* Serve hot with chutney , I like to have Mint chutney or Tomato Chutney with this  Dosa.
Please read the notes , if making these for the first time.

Tips : If the batter looks too much watery and you find it difficult to make dosa’s with it , add a few table spoons of rice flour and make the batter thicker in consistency.
       : The pan should be medium heated while making these dosa’s  as otherwise it will be difficult to spread or shape these , tilting and rotating the pan after pouring the batter is what they do traditionally i guess.
       : I had tough time initially to make these, but with practice it came out well, its that watery consistency of the batter which makes it difficult to spread and it tends to be sticky. Coconut milk and grated coconut helps much , hence its a mandatory ingredient to make this Dosa.  
       : These have shapeless sides when compared to the regular dosa’s , may fold it and serve. 
       
Cheers
TN

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