Neer Dose - Divide and Devour
"A fit, healthy body—that is the best fashion statement"
― Jess C. Scott
Neer Dose translated means " Water Dosa ", is a crepe prepared from rice flour.
It is a delicacy from Tulu Nadu region of Karnataka. Dakshina Kannada, Udupi and Kasaragod taluk are often called Tulu Nadu, as Tulu is the majority language in the region.
Mangalore is famous for its sea food and a whole lot of distinct varieties of food. But nothing defines Dakshin Kanada like Neer Dose. So here it is under my Divide and Devour feature.
District - Dakshin Kanada
Recipe - Neer Dose
I make Neer Dose at home often. The first time I made it , it was super soft and fluffy just like how it should be. I did not save the recipe though and the next few times I made, it did not turn as soft. After a lot of searching on Google Land and checking with my friend, tried making Neer Dose again. This time, it turned out right. Here is the recipe.
Rice - 1 1/2 cups
Coconut -1/2 cup
Onion - 1/2 of the onion - roughly chopped
Cooked rice - 2 Tbsp
Salt - as per taste
1. Soak rice for a min of 4 hours or overnight.
2. Grind together the soaked rice, coconut, cooked rice and onion to a fine paste.
3. Transfer to a bowl and add water to thin the batter.
4. The batter consistency should be more watery than the regular dosa batter and thicker than whole milk.
5. Heat a dosa pan or a skillet. Grease the pan with oil.
6. When the pan is really hot, pour a spoonful of the batter from a height.Traditionally, the batter is just thrown on to the skillet from a height. The heated pan ensures that the batter forms holes as soon as it hits the pan.Try a few times, and you will get it right.
7. Lower the flame, cover the pan and cook it for a couple of minutes. Ensure the dosas do not brown.
8. Remove the lid, and cook for a few seconds.
9. Fold into half and then again or roll it like a blanket.
10. Serve hot with tomato chutney or curry of your choice.
1. The trick is to have the pan really hot and the batter watery. A few trials and then you are ready to go.
2. The dosa is usually served with a fiery tomato chutney, but most of the spicy curries go well too.
― Jess C. Scott
Neer Dose translated means " Water Dosa ", is a crepe prepared from rice flour.
It is a delicacy from Tulu Nadu region of Karnataka. Dakshina Kannada, Udupi and Kasaragod taluk are often called Tulu Nadu, as Tulu is the majority language in the region.
Mangalore is famous for its sea food and a whole lot of distinct varieties of food. But nothing defines Dakshin Kanada like Neer Dose. So here it is under my Divide and Devour feature.
District - Dakshin Kanada
Recipe - Neer Dose
I make Neer Dose at home often. The first time I made it , it was super soft and fluffy just like how it should be. I did not save the recipe though and the next few times I made, it did not turn as soft. After a lot of searching on Google Land and checking with my friend, tried making Neer Dose again. This time, it turned out right. Here is the recipe.
Ingredients :
Rice - 1 1/2 cups
Coconut -1/2 cup
Onion - 1/2 of the onion - roughly chopped
Cooked rice - 2 Tbsp
Salt - as per taste
Method :
1. Soak rice for a min of 4 hours or overnight.
2. Grind together the soaked rice, coconut, cooked rice and onion to a fine paste.
3. Transfer to a bowl and add water to thin the batter.
4. The batter consistency should be more watery than the regular dosa batter and thicker than whole milk.
5. Heat a dosa pan or a skillet. Grease the pan with oil.
6. When the pan is really hot, pour a spoonful of the batter from a height.Traditionally, the batter is just thrown on to the skillet from a height. The heated pan ensures that the batter forms holes as soon as it hits the pan.Try a few times, and you will get it right.
7. Lower the flame, cover the pan and cook it for a couple of minutes. Ensure the dosas do not brown.
8. Remove the lid, and cook for a few seconds.
9. Fold into half and then again or roll it like a blanket.
10. Serve hot with tomato chutney or curry of your choice.
Notes :
1. The trick is to have the pan really hot and the batter watery. A few trials and then you are ready to go.
2. The dosa is usually served with a fiery tomato chutney, but most of the spicy curries go well too.
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