Who can resist the neer dosa? The neer dosa is everybody's favorite. Neer dosa derived its name from the term "neeru" which means "water" in the local languages of Mangalore, namely Kannada and Tulu.
The watery consistency of the batter is what's behind the name. It's the neer dosa's simplicity and ease of preparation that has reigned supreme in every Mangalorean house and has gained a lot of popularity outside Mangalore, too.
They are eaten for breakfast along with chutney or gravies; some like to enjoy it with leftover curries or a side dish of vegetables. These dosas are so versatile that they can be also introduced during meal times as an accompaniment to meat/fish dishes.
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- 1 Cup uncooked short-grain rice, such as Surai or Kollam
- 2 1/2 Cups water, plus more as needed
- 2 Tablespoons cooked rice (optional)
- 2 Teaspoons grated coconut (optional)
- Salt, to taste
- Vegetable oil or cooking spray, for greasing the griddle
Soak the rice for at least 2 hours or overnight. Grind it with ½ cup of the water and cooked rice, and/or coconut, if using, to a very fine paste. Add the remaining water, plus more as needed to achieve a watery batter with a consistency slightly thicker than milk. Season with salt, to taste, and mix well.
Heat a cast-iron or nonstick griddle. Lightly grease the surface of the griddle with oil or cooking spray. Using a deep, round ladle, scoop out the batter and pour it on one side of the griddle (start with less rather than more, you can always add more later).
Quickly lift and tilt the pan to help spread the batter across the entire surface of the griddle. This needs minimum practice. Add more batter in places which are not covered with batter. Cover and cook for about 1 minute or until you see the dosa leaving the sides of the griddle.
Remove and let cool a bit before folding into a quarter and serve. Repeat with the remaining batter.