NEER DOSA-MANGALORE SPECIAL

                                                           

NEER DOSA

• NEER DOSA IS A DELICACY OF MANGALORE(KERNATKA)UDUPI DISTRICT . 
• NEER IN KANNADA MEANS WATER SO IT IS THIN WATERY CREPE.IT IS SOFT,SPONGY DOSA.
• NO NEED ANY FERMENTATION SO IT IS INSTANT ONE.

• IT IS VERY  EASY & QUICK RECIPIE AMONG ALL DOSAS.
•  U CAN HAVE IT IN THE PLACE OF CHAPATI ALSO WITH  ANY VEGETABLE.
• IT IS NOT NECESSARY TO ADD SHREDDED COCONUT BUT IT ENHANCES THE TASTE BY MAKING IT MILDLY SWEET.
• ONLY FEW DROPS OF REFINED OILIS USED FOR WIPING THE PAN WITH TISSUE PAPER OTHERWISE NO NEED TO USE REFINED OIL WHILE COOKING.

INGRIDIENTS:

• IDLI RICE/SONA MASOORI(MEDIUM GRAIN RICE)/RAW RICE-1 CUP
• SHREDDED COCONUT -1 TBSP
• WATER - 3 CUP
• FENUGREEK SEEDS-1/2TSP
• SALT- AS PER TASTE
• REFINED OIL- FOR COOKING

METHOD:

• SOAK IT FOR 6 HOURS.ADD  PEELED SHREDDED COCONUT,RICE,FENUGREEK SEEDS,SALT IN A  MIXY.GRIND IT IN VERY FINE PASTE LIKE TOOTH PASTE.
• USE THE FOOD PROCESSOR FOR IT.
• OVER ALL WE WILL USE 3 CUP WATER IN WHOLE WAY OF MAKING BATTER (FROM SOAKING TO GRINDING & MAKING BATTER).SO WASH THE RICE PROPERLY FROM RUNNING WATER.&  THEN SOAK IT IN 3 CUP FRESH WATER.
• WE WILL GRIND IT WITH THE SAME WATER,WE WILL NOT DISCARDED THAT WATER.
• WHILE GRINDING ADD LITTLE WATER AT A TIME SO THAT NO GRANULE WILL REMAIN & ADD THE REMAINING WATER WHILE MAKING THE BATTER.
• ITS BATTER IS SO WATERY THAT WHEN U POUR UR BATTER WITH THE HELP OF SPATULA,ITS BACK SHOULD NOT HAVE ANY LEFTOVER.
• TAKE THE THICK BOTTOM PAN OR GRIDDLE,ALLOW HEAT IT UP ON HIGH FLAME FOR A WHILE , NOW ADD ONE DROP OF THE OIL ,WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM FLAME .ITS TIME TO POUR THE BATTER ON IT USING LADDLE AT 2 INCH HEIGHT.
• ALWAYS STIR THE BATTER BEFORE POURING .
• AS WE POUR ,SWIFTLY SWIRL IT IN PAN IN ALL DIRECTIONS.PLENTY OF SMALL HOLES WILL APPEAR IN DOSA.
• COVER IT WITH A LID .SOON IT WILL  START TO LOOSING ITS EDGES & WILL  CHANGE TEXTURE ,COLOR ALSO.
• REMOVE IT FROM THE PAN.
• NO NEED TO COOKED IT ON FLIP SIDE.
• BEST TO EAT  PIPING HOT BUT U CAN HAVE IT PRECOOKED ALSO .IT WILL REMAIN SOFT ONLY IN THE PLACE OF CHAPATI.

TIPS:

• CAST IRON FLAT GRIDDLE IS BETTER THAN NONSTICK.

• RELISH IT WITH HONEY,COCONUT CHUTNEY,MANGO PICKLE.
• U CAN HAVE IT WITH CHANA DAL POLI ALSO.
• MIX OF GRATED COCONUT,CRUSHED JAGGERY,CARDAMOM POWDER CAN BE USED AS A SIDE DISH.
• U CAN STORE THAT BATTER FOR NEXT DAY IN FREEZE. JUST TAKE IT OUT FROM FREEZE 2 HOURS BEFORE USE SO THAT IT WILL COME OUT IN NORMAL TEMPRATURE & STIR IT WITH SPATULA SO THAT RICE WILL NOT STICK ON BOTTOM ONLY. 
• AFTER EVERY DOSA WIPE THE GRIDDLE WITH OIL DRENCHED TISSUE PAPER.OTHERWISE U FIND PROBLEM WHILE REMOVING FROM SKILLET.
• IF YOU  FIND IT IS BECOME CRISPY THEN BE GENEROUS ABOUT THE RATIO OF FRESH COCONUT.1:2(SHREDDED COCONUT:RICE BATTER) CAN BE USE IF U WANT IT SUPER SOFT. 

VARIATIONS:

• U CAN SPRINKLE THE ONION,CHOPPED CORRIENDER LEAVES/DILL LEAVES,GREEN CHILLY ON IT WHILE COOKING.
• U CAN MAKE IT IN DIFFERNT COLOR LIKE ORANGE BY ADDING CARROT IN BATTER & GREEN BY ADDING SPINACH & CORRIENDER LEAVES IN IT.

RELISH THE NEER DOSA WITH COCONUT MILK+JAGGERY+CUT BANANA. OR CAN RELISH IT WITH CHUTNEY.