This is a delicacy from Udupi-Mangalore region of Karnataka. It is very light on the stomach and is savoured by all. The dosa batter can be used immediately after grinding and does not require any fermentation.
The soft, smooth texture of the dosa makes it irresistible. It can be served along with coconut chutney or onion chutney or garlic chutney.
Preparation time : 15 min
Cooking time : 15 min
Total time : 30 min
Makes : 9-10 dosas
- Dosa rice / Raw rice – 1 cup
- Water – 1 cup
- Salt – to taste
Wash the rice and soak it for 2-3 hours.
Drain the water and grind the rice. Add water as and when required while grinding.
Add salt to the batter and mix well.
Pour a cup of water to the batter such that the batter is a thin liquid of pouring consistency.
Heat the tawa and smear oil on it.
Once the tawa is hot, pour the dosa batter on the tawa and swirl it to spread the batter evenly. There is no need to spread the batter with a ladle as in the case of traditional dosa.
Cover it with a lid and allow it to cook.
Once the dosa is cooked , flip it to allow the other side also to get cooked.
Remove the dosa from the tawa.
Neer dosa is ready to be served.
PS: The freshly ground dosa batter can be stored in the refrigerator for 2-3 days.Before placing the batter in the refrigerator, add 4 cups of water to it. Just before using, decant the water from the batter. Then add a fresh cup of water and salt to it.