Neer Dosa
A coastal Karnataka specialty — a thin, soft, almost transparent rice crepe paired with coconut chutney or saagu. 'Neer' means water in Tulu, and unlike regular dosa, the batter doesn't require fermentation, making it a quick dish to prepare.
Ingredients
- 1 cup idli dosa batter
- 2 tbsp coconut, grated
- Salt, to taste
- Onion, half sliced for smearing the oil
Method
- 1
Mix the batter nicely so no lumps form, using a wooden spoon.
- 2
Add 2 tbsp grated coconut to the batter and grind in.
- 3
Add salt and extra water to adjust consistency — slightly thicker than milk.
- 4
Heat a pan, sprinkle some water, then drizzle oil and smear with a half onion on a fork.
- 5
Pour the batter and tilt the pan to form an even, thin layer on medium flame for crispness.
- 6
Cover with a lid to let the steam cook the dosa. Remove once it leaves the edges — the dosa should be translucent, not browned.
- 7
Serve hot with ghee, saagu, or coconut chutney.
