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Neer dosa

Type of dosa from Tulu Nadu, India From Wikipedia, the free encyclopedia

Neer dosa, literally meaning water dosa in Kannada, Malayalam, and Tulu, is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in Karnataka and Malabar in Kerala, India and a part of Mangalorean and Malabar cuisine.[1][2][3]

TypeDosa
Place of originIndia
Region or stateTulu Nadu, Karnataka and Malabar, Kerala
Main ingredientsRice
Quick facts Type, Place of origin ...
Neer dosa
TypeDosa
Place of originIndia
Region or stateTulu Nadu, Karnataka and Malabar, Kerala
Main ingredientsRice
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Overview

Neer is the word for water in Tulu, Malayalam, Kannada.[2][4]

Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation.[5] Usually, neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.[6]

Ingredients

Even though many variations exist for Neer Dosa batter, the two basic ingredients common to all of them are just soaked rice (or rice flour) and salt.[7]

Preparation

Fermentation of the rice is not required to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain, the rice needs to be ground by adding water in order to get a very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally, the batter is used to prepare the dosa.[8][9]

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