This is a Mangalorean cuisine. Neer in Kannada means water. This dosa is thin, soft and lacy crepes made with ground rice batter of water consistency. It is prepared without any lentils unlike other dosas and needs no fermentation.
Ingredients
1. Fine rice flour – 1½ cups
2. Water – 3 cups
3. Coconut grated – ½ cup
4. Salt
5. Oil – 2 tsp (optional)
Preparation
1. Blend rice flour, coconut grated, salt with 2 glass of water to a fine paste.
2. Add 2tsp oil (optional). Then add rest of the water, little by little, to make it a thin batter. The batter should be of pouring consistency.
3. Heat a frying pan and grease it with oil and lower the flame to medium.
4. Pour the batter to the pan to spread thinly. Cook till done. No need to flip the dosa. Fold the dosa and remove from pan.
Suggestions
1. The quantity of water varies slightly depending on quality of rice flour. If you have the correct consistency you will get lacy dosas. If batter is thick or too thin the dosas tend to crack up. So the right consistency is most important.
2. Heat the pan very well before you pour the batter.
3. If you don’t like taste of coconut it may be avoided.
4. Soaked raw rice can be used in place of rice flour.
5. Neer dosa traditionally goes well with chicken ghee roast, veg kurmas, chutneys and grated coconut mixed with jaggery.
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