Neer Dosa | Neer Dose is a popular dosa variation.
Neer Dosa | Neer Dose is prepared with rice batter and is a famous dish from Udupi and Mangalore cuisine. it is a simple, easy and quick morning breakfast recipe. It is generally served with coconut-based gravies like kori gassi, and channa gassi, but also tastes great with spicy red coconut chutney too. Moreover, it is one of the most appreciated delicacies of the south Canara region prepared with just rice batter. it is a healthy breakfast option for those busy mornings without the hassle of fermentation. In addition, It is prepared with the usage of a thin batter. The batter can be poured randomly without any circular movement of the ladle. So try to make this amazing dosa in your kitchen and share your valuable feedback with us.
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This recipe was prepared by a lovely Mom: Ancy Dsouza from Mumbai
Tips and suggestions by a Mom Chef:
- It is recommended to use sona masoori rice or basmati rice to prepare this dosa.
- The ratio of rice to fresh coconut should be 2:1.
- Fresh coconut should be added to make soft and tasty dosa.
- The rice should be soaked for at least 1 to 2 hours.
- If you want to make neer dosa for breakfast, soak it overnight.
- The batter should be fine smooth ground.
- The batter should be watery consistency.
- The ratio of water to rice batter should be 2:1.
- It is recommended to use iron tawa to make neer dosa.
- Butter or ghee can be used instead of coconut oil.
- Take out cooked dosa on the plate and then fold it otherwise, it will stick on the tawa.
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