‘Neer’ means water in Kannada and Tulu. Interestingly, water is Neer in Tamil and Neeru /neellu in Telugu. The consistency of the dosa batter is very watery, which is why the name- Neer Dosa! This does not require fermentation and it is very soft although very delicate! There are a couple of deviations from the traditional recipe and the procedure.
-I have used yogurt to get some sour taste.
-Due to its watery consistency, I thought making on Appam pam would be much easier.
2 cups rice
½ cup grated coconut
¼ cup sour Buttermilk/Yogurt
Salt to taste
Soak the rice in water for 4-5 hours.
Grind the rice and coconut with Water and Buttermilk such that the consistency is almost like water.
Add salt to taste. Set it aside for 2 hours.
Heat a Tawa or Appam pan.
Pour a ladleful of batter onto the tawa. Once the batter is on the tawa, it is hard to spread it around.
If using an appam pan, pour the batter and rotate the pan such the batter spreads evenly along the circumference of the pan.
Lightly oil the edges of the dosa and let it cook for 2 minutes or until you can see the edges peeling away from the pan.
Serve it with spicy tomato chutney
This is my entry to RCI:Udupi/Mangalore hosted by Sia of MonsoonSpice, created by Lakshmi of Veggie Cuisine