Hello,
Yet another coastal Karnataka(udupi) dish. Its called neeru dosa. Its somewhat a karnataka version of our verum arsi addai. Except for the batter is very thin and the dosa is simply delicious. The side dish for this delicious dosa is grated coconut and jaggery.
Neer Dosa
Ingredients
Raw sona masuri rice - 1 cup
avalakki/aval - 1/4 cup
coconut - 1/2 cup
salt as required
gingelly oil for making dosa
Method of Preparation
. The advantage of this simple dosa is it does not require fermantation. You can grind it in the morning and make it for breakfast.
Wash and soak rice and avalakki together for 3 to 4 hours/overnight. Drain excess water grind the dosa batter by adding grated coconut to a fine smooth paste by Adding water. Make sure the batter is thinner than normal dosa batter. Keep aside for 3 to 4 hours before making dosa. Heat dosa tawa and pour dosa batter from top. do not make dosa like normal dosa. Neeru dosa batter should be poured from top of the cast iron tawa in circular movement. I use two ladleful of batter as the batter is so thin.You will notice a lot of holes are formed in neeru dosa. Cook the dosa well turn the other way pour a little oil and remove dosa from tawa. Keep aside.
Sweet coconut with jaggery
Grated coconut - 1/2 cup
powder jaggery - 2 tbsp
crushed cardamom - 1/4 tsp
Method of Preparation
Use your hand to mix grated coconut, jaggery and cardamom together, allow jaggery to melt and mix well with coconut. Leave the dish to release its juice for about 15 - 20 minutes. Serve with prepared neeru dosa. Traditionally neeru dosa is served with sweet coconut/coconut chutney.
Yet another coastal Karnataka(udupi) dish. Its called neeru dosa. Its somewhat a karnataka version of our verum arsi addai. Except for the batter is very thin and the dosa is simply delicious. The side dish for this delicious dosa is grated coconut and jaggery.
Neer Dosa
Ingredients
Raw sona masuri rice - 1 cup
avalakki/aval - 1/4 cup
coconut - 1/2 cup
salt as required
gingelly oil for making dosa
Method of Preparation
. The advantage of this simple dosa is it does not require fermantation. You can grind it in the morning and make it for breakfast.
Wash and soak rice and avalakki together for 3 to 4 hours/overnight. Drain excess water grind the dosa batter by adding grated coconut to a fine smooth paste by Adding water. Make sure the batter is thinner than normal dosa batter. Keep aside for 3 to 4 hours before making dosa. Heat dosa tawa and pour dosa batter from top. do not make dosa like normal dosa. Neeru dosa batter should be poured from top of the cast iron tawa in circular movement. I use two ladleful of batter as the batter is so thin.You will notice a lot of holes are formed in neeru dosa. Cook the dosa well turn the other way pour a little oil and remove dosa from tawa. Keep aside.
Sweet coconut with jaggery
Grated coconut - 1/2 cup
powder jaggery - 2 tbsp
crushed cardamom - 1/4 tsp
Method of Preparation
Use your hand to mix grated coconut, jaggery and cardamom together, allow jaggery to melt and mix well with coconut. Leave the dish to release its juice for about 15 - 20 minutes. Serve with prepared neeru dosa. Traditionally neeru dosa is served with sweet coconut/coconut chutney.
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