Tag Archives: neer dose

Neer Dose I (Traditional)

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!

Ingredients:

  • Rice – 1 cup (soaked for atleast 2 hours)
  • Freshly grated Coconut – 1/2 cup
  • Salt – to taste
  • Water – 2-3 cups

Procedure:

  • 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!

Neer Dose II (Instant)

Neer Dose is another Karnataka specialty which I love. ‘Neeru’ is Kannada for ‘Water’. The batter for this dosa is very watery and runny, and hence the name. I used to have this at my friend’s place during college days. Her mom would make amazing Neer Doses, and Peas masala to go with it. I approached my friend for the recipe sometime back. Tried it today (sans the peas masala) and it came out great. One more to break the fast! Thanks for sharing Bindu.

Like my friend Anu says, these turn out looking like delicate lace hankies!

Ingredients:

  • Rice flour – 1 cup
  • Maida/All purpose flour – 1/4 cup
  • Chiroti Rava (fine variety semolina) – 1/4 cup
  • Grated Coconut – 1/2 cup
  • Jeera – 1 tbsp
  • Sugar – 1 tbsp
  • Salt – to taste
  • Curd – 1/2 cup
  • Onions (optional) – 4 nos
  • Green Chillies (optional) – 4 nos
  • Water – 2 1/2 cups

Oh, and did I mention another secret ingredient – ‘Patience’ ? Make sure you’re loaded with it! ;)

Procedure:

  • Make a paste of the onions and green chillies (if using).
  • In a bowl, mix all the dry ingredients.
  • Stir in the grated coconut, onion-green chilly paste, curd and water. The readied batter will have a very runny consistency. Don’t panic!
  • 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 hot with choice of chutney/spicy gravy. I’ll try and post the recipe for a nice and spicy gravy soon.