NEER DOSA (MANGALORE CUISINE)

Wednesday, March 20, 2024

NEER DOSA (MANGALORE CUISINE)

Hello...

Back with a preparation that is my personal favorite to break my fast... BREAKFAST 😍😎😋

An authentic cuisine that is popular in the coastal region.... Originally a Mangalorean Preparation is loved by the coastal belt...

So here is NEER DOSA for you....

Ingredients:

Raw Rice (any) - 4-5 cups

Grated Coconut - 2 cups (Optional)

Salt To Taste

Water as required

Oil as required (preferably Coconut Oil)

Method:

1) Wash the rice & soak it overnight

2) Drain out the water completely in the morning when you are ready to grind the rice into batter... Or you can also just sieve a handful of rice depending on the rounds your mixer grinder & its jar would take to grind the batter...

(Do not add much water while you grind... Keep the batter approximately thick so that you can store it in the refrigerator & use the required quantity only, before your meal with the required amount of water to make these thin crepes....)

3) Take a portion of the rice & add into the mixie jar along with a reasonable quantity of grated coconut if using, along with the required amount of water to make a fine paste

4) Empty the batter into a bowl that you would use to store in the refrigerator....

5) Repeat steps 3&4 until all the rice & coconut is consumed & transformed into thick batter....

6) Now transfer the required amount of batter from the bowl to another that you would now use to prepare your dosas....

7) Add in salt as per taste & generous amount of water that would help you make thin dosas & mix well.... Now pour a ladle of thin batter on a nonstick pan... The consistency should be thin enough to be poured & cooked; but not very thin cuz then it would just be water with no batter to form the dosas....

8) Heat your pan well on high flame & then rub a spoon of coconut oil or any other edible oil you use on the pan... (MIX THE BATTER WELL BEFORE EVERY POUR...) Now pour the batter to make a netted dosa filling in the gaps too... reduce the flame to medium & cover it with a lid...

9) Allow it to cook for 3-4 minutes or until you would see the edges of the dosa crisp enough to leave the pan

10) Do not flip it over... Just fold it into half & place it in a open plate for it to cool down.... Else they would stick to each other turning into a lump while you pull them out....