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!
- 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! 😉
- 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.