Neer Dosa, a speciality from the Mangalore region of India is a delicacy in itself. Devoid of any oil, it is not only healthy but a very wholesome breakfast dish, which to my opinion can be had any time of the day.
It is generally relished with some non-veg. gravy, but it also tastes equally great with the usual sambar and coconut chutney. Neer in the local lingo means water and dosa is a crepe. So it is a paper thin crepe made out of a watery batter of just rice, coconut milk, water and salt to taste.
This is an instant version made with homemade rice flour, but you can very well follow the long procedure of soaking the rice and grinding it. It needs no fermentation and can be made with brown rice too for a more healthier version. So check out the step by step pictorial recipe to prepare it.
- 1 cup rice flour
- 1/2 cup coconut milk
- 2 cups water
- salt to taste
- oil to grease the pan
Mix together the rice flour, salt, coconut milk and water and make a batter of liquidity consistency, just like buttermilk. Set aside for 5-10 minutes.
Grease a non-stick tawa / griddle with very little oil and wipe clean with a kitchen towel. Pour 2-3 ladles of the prepared batter and swirl around to form a circle.
Remove excess batter if any. (There is no need to drizzle oil over it). Cover and let it cook on a low flame for a minute. Fold it in half and then into a rectangular shape.
Make similar dosa in the same method by just wiping the tawa with the greased kitchen towel. Serve with any non-veg gravy, sambar or chutney.
Grease a non-stick tawa with little oil & wipe clean with a kitchen towel.
Pour 2-3 ladles of batter & swirl around to form a circle.
Then fold into a rectangular shape.
Serve with any non-veg gravy, sambar or chutney.
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