Neer dosa
Mangalore's lacy 'water dosas': soaked raw rice ground with a little coconut into a batter as thin as milk, with no fermenting, and cooked on a covered tawa without flipping. They are folded soft and eaten with kori gassi (chicken curry), ghee roast or fish curry, or for breakfast with coconut chutney or coconut and jaggery. Soak the rice for 4 hours or overnight (not counted in the time). Jain homes make them just like this.
- 35 minTime
- 35 minHands-on
- 4Portions
- 6 gprotein per portion
- 350kcal per portion
Ingredients for 4 portions
- 300 gRice, sona masoori or other raw rice, soaked for 4 hours
- 50 gGrated coconut, fresh or frozen
- ≈ 1 lWater
- to tasteSalt
- 1 tbspRefined oil, for the tawa
Method
- Drain the soaked rice and grind it with the coconut and some of the water in a mixie or wet grinder to a completely smooth batter, with no grit.
- Pour it into a large bowl and stir in the rest of the water and the salt. The batter should be thin and watery, like milk.
- Heat a tawa or non-stick pan on medium-high heat and wipe it with a little oil. Stir the batter, then splash a ladleful over the hot pan, starting at the edge and working inwards, and fill any big gaps. Cover and cook for about a minute, until the dosa is set and white, with lacy holes and the edges lifting. Don't flip it: fold it into quarters, slide it onto a plate and make the rest the same way, stirring the batter each time.
