Ingredients:
Dosa Rice (Normal cooking rice/sona masoori will also do) - 1 glass
Salt
Procedure:
Soak rice in water for 3-4 hours. You can soak it overnight too. Grind rice; let the batter be fine. Add salt for taste. Add enough water. You can add 1.25 glasses of water to this batter. Ensure that salt is fine. Advantage of this dosa is that, you do not have to keep it for fermentation.
Heat the dosa pan (iron one). Below is a picture of the neer dosa pan. Spread oil over the surface.
Pour the batter. Unlike normal dosa, you have to pour it from outwards to inwards. Take very little amount of batter in the ladle as shown below and pour it towards the center from the outer edge.
Dosa Rice (Normal cooking rice/sona masoori will also do) - 1 glass
Salt
Procedure:
Soak rice in water for 3-4 hours. You can soak it overnight too. Grind rice; let the batter be fine. Add salt for taste. Add enough water. You can add 1.25 glasses of water to this batter. Ensure that salt is fine. Advantage of this dosa is that, you do not have to keep it for fermentation.
Heat the dosa pan (iron one). Below is a picture of the neer dosa pan. Spread oil over the surface.
Pour the batter. Unlike normal dosa, you have to pour it from outwards to inwards. Take very little amount of batter in the ladle as shown below and pour it towards the center from the outer edge.
Remember, the flame should be in medium. Cover the pan with a lid as soon as you pour the batter. Remove the lid after 2 minutes and take out the dosa. You do not have to fry the other side.
Serve with chutney or any coconut gravy. Neer Dosa with chicken or fish curry is a well known breakfast item in Mangalore.
yummy!!!
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