Neer Dose/Neer Dosa (No fermentation required)

How to make Neer Dose / Neer Dosa (No Fermentation Required)

       Neer Dose, in Tulu (a language spoken in the southwestern part of  the Indian state of Karnataka) literally means a crepe made with water. The name refers to the consistency of the batter here. This is probably the lightest, softest, whitest, thinnest, lace like dosa you will ever come across. It stays super soft & moist for hours, which makes it an excellent food to pack for your kids. The dosa's are as white as snow, delicately flavored with coconut milk & salt. Once you get the hang of it, you will make these dosa's over & over again; but please take note of the bold, underlined words in the steps below, to get the best Neer Dose. When made right, the Neer Dose should feel like a wet lace in your hands; but beware - since the Neer Dosa, is so light, you are sure to eat more than your usual share of dosa's ;o) Enjoy your softest Neer Dose's with a side of Kothambari Palye Gojju/Sweet & Sour Coriander Chutney, another Konkani dish.

Ingredients:

2 cups raw rice(I used Sona Masoori) - soaked for 4 hours

fresh coconut - 1/2 cup

Salt to taste

Water as needed

Oil for making the dosa's

2 Tbsp of cooked rice (optional) 

Stove Top Method:

1. Grind the coconut with a little water and add drained rice to it little at a time; pour water as needed for grinding & grind into a smooth paste - with no grits, when touched with your fingers. Repeat with the rest of the soaked & drained rice until all the rice is ground into a smooth paste. Add salt at the end, grind & transfer batter into a bowl; wash the mixer/grinder & pour the water into the batter as well. Keep adding water, until the batter almost resembles the consistency of milk. If your dosa's are cracking on the tawa - grind the cooked rice smoothly, with a little water & add it to the rest of the batter for some extra binding(see tips).

1. Put a tawa/griddle/pan on high heat - stir & pour just enough batter on it & quickly twirl the pan to coat the surface of the tawa. drizzle a tsp of oil around the dosa, cover & cook for a few seconds, fold & remove from the pan. Repeat process until enough dosa's are made & serve with Kothambari Palye Gojju/Sweet & Sour Coriander Chutney.

Important Tips - 

• The batter should be ground very finely & should be extremely watery (almost like milk) & should be stirred before making every dosa, as rice tends to settle at the bottom.
• The tawa should be very hot, before pouring the batter. To test - sprinkle a few drops of water & it should evaporate immediately.
•  If your dosa's are cracking on the tawa - grind the cooked rice smoothly, with a little water & add it to the rest of the batter.

• If the batter doesn't move quickly on the tawa when you twirl it, you will need to add more batter.

        I had jotted down this recipe from a cookery show, long back & now the time has come to unveil this beauty to all my readers & friends at Sri Valli's CCC# 26: Nov -- Week 3.