Neer dosa

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Neer dosa

Origin
Place of origin	India
Region or state	Karnataka
Details
Type	Dosa
Main ingredient(s)	Rice flour

A Neer Dosa being prepared on Tawa

Home made Neer Dosa with thick coconut chutney

Rice batter and ladle used to prepare Neer Dosa

Neer dosa (Tulu: ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from Tulu Nadu region of Karnataka. 'Neer' is the word for water in Tulu and a few other Indian languages. Its called as poo-pole in beary language.

Basic cooking method

Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa. Salt is added. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. It is served hot.

Serving methods

Neer Dosa is eaten with

• chutney (coconut or coriander or spicy tomato or other chutney of choice) and/or sambar
• jaggery mixed with grated coconut
• Fish,chicken or mutton curry
• Rasayana (banana or mango fruit salad with coconut milk)

References

External links

• Recipe in Kannada

v t e Indian breads Main article Baati Bhakri Bhatoora Chapati Davanagere Benne Dosa Dosa Idli Jolada rotti Kerala porotta Khakhra Kulcha Luchi Makki di roti Manda Pitha Naan Neer dosa Papadum Paratha Parotta Pathiri Pesarattu Pitha Puri (food) Puttu Rava dosa Roti Rumali Roti Sheermal Thalipeeth Uttapam Recipes on WikiBooks Category:Indian breads The Food Portal The India Portal