It has been almost 7 months since we moved to Norway. From past 2 months, I have been missing my mum and her food very badly. My granny is from Mangalore and my mum learnt many Mangalorean dishes from her. One of them being Neer Dosa and my mum makes the best Neer Dosa I've ever tasted. :D I have tasted Neer Dosa from quite a lot of Restaurants and Hotels and also at my work place, but none of them was better than my Mum's dosa. =P~ Anyway, I had this craving for my mum's Neer Dosa and there was no other way to eat it other than making it myself.
Neer Dosa is pretty simple to make. Though the recipe does not call for fermentation overnight, it is a fail-safe way to make sure the batter is perfect. If the rice is not soaked well, the dosa cracks and does not cook well. If the batter is too runny, then Dosa sticks to the pan. If the batter is too thick, then it gives you thick Dosas and not the thin, soft ones. I love Neer dosa soft but naveen likes it a little crunchy. So I cook them in simmer till they turn slightly brown and crispy. Neer Dosa is usually served with a non-veg curry in Non-vegetarian homes. We, vegetarians serve Neer Dosa with Melted jaggery or Thick coconut chutney and sometimes with banana or Mango rasayana.
U know you have succeeded in making perfect Neer dosa when your Neer Dosa has tiny holes all over and soft yet well cooked. When you stack Neer Dosa, make sure you don't put one on top of the other since they stick to each other and it is impossible to separate them. They taste best when they are hot and fresh but they even make good lunch box dish since they taste almost as good as the ones that were hot.
*Please don't mind the quality of the pics. Morning's are usually rush since Naveen leaves very early and I had to take the pics of making the batter in a hurry.
| Nutritional Information (Approx) (per serving) | |||
| Energy | 78 | Calories | |
| Fat | 2 | % | |
| Carbohydrates | 7 | % | |
| Dietary Fiber | 1 | % | |
| Sodium | 1 | % | |
| Vitamin A | 0 | % | |
| Vitamin C | 0 | % | |
| Calcium | 1 | % | |
| Iron | 6 | % | |
| Protein | 1.8 | Grams | |
| Sugar | 0 | Grams | |
| Ingredients | |
| Raw Rice (preferably Sona Masuri) | 1 & 1/2 cups |
| Grated Coconut | 1/2 cup |
| Salt | to taste |
| Water | as required |
| Oil | to grease the pan |
- Wash and soak overnight or at least 6 hours.
- Drain the water and grind the rice along with grated coconut to a fine paste. Add water as required while grinding. To check if the paste is smooth, you can rub the batter between fingers. If the paste is course, then grind till it's smooth.
- Add water to make the batter to buttermilk consistency. The consistency of the batter is perfect if it does not stick to the back of the ladle. Then add salt and mix well.
- Heat a Dosa pan/Tava, grease it with oil or ghee. Pour a ladleful of batter on the pan. There is no need to spread the batter with the back of the ladle. Cook in medium flame. Once the sides start to leave the pan, fold in half and serve hot.
- If you make a large batch of batter, do not add salt to the batter which you are going to refrigerate. That will keep the batter unspoiled for almost a week.
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