I had already tried the instant version of Neer Dose, however was also raring to make the traditional Mangalorean version ever since I got the recipe from my friend Anu Bijur. Both versions are equally easy if you asked me, but having tried both now, I’d raise my hand for the authentic version when it comes to taste! It’s just a wee bit better. You could try the instant version during rush-hour mornings, when you don’t have a couple of hours to spare to wait for the rice to soak. I urge you to try both and see for yourself.
Anu, thanks so much for sharing the authentic version with me. They did turn out like delicate lace hankies! This one is a definite keeper!
- Rice – 1 cup (soaked for atleast 2 hours)
- Freshly grated Coconut – 1/2 cup
- Salt – to taste
- Water – 2-3 cups
- Grind together the soaked rice and coconut to a fine paste.
- Transfer to a bowl and add 2-3 cups of water to make a runny batter.
- Add salt to taste and you’re good to go immediately, as this batter doesn’t need any fermenting. (Anu also says some Mangaloreans add toddy to the batter for extra fluff. You could try it too).
- Using a deep ladle, pour the readied batter onto a hot tawa/griddle, in concentric circles. The batter will spread by itself. Do NOT attempt to spread the batter with the ladle, like you normally would your dosas.
- Cook both sides on a low flame; it takes longer to get done than your normal dosas. Be gentle while turning the dosa over. (You know the first side is done when the dosa changes colour from white to an opaque off-white).
- Serve the neer doses with choice of chutney/spicy gravy. I served mine with Potato Saagu.
Oh and btw, I’ve so far received 55 entries for my first ever event ‘Serve me Some – Juices, Shakes, Smoothies‘. Go on and rush in yours if you haven’t already. You have until 11pm IST on 1st April. For those of you who have already, thanks a ton for sharing all your wonderful creations!