Neer Dosa by Shilpa Razniewska
| Serves: 16 | Chef: Shilpa Razniewska | Course: Accompaniment | Machine: Food Processor | Total time (min.): 30 |
Thin and delicate, almost like a handkerchief, these dosas (rice batter crepes) are easy to make with straightforward ingredients, and it's enjoyed as breakfast, lunch, or dinner. It comes from the Coastal city of Mangalore, Southern India. The word Neer means 'Water.' in my mother tongue Tulu, (one of the languages spoken in Mangalore) is made using soaked rice, freshly grated coconut and coconut milk made into a very thin batter and pan-fried. The batter is almost water-like consistency hence the name Neer Dosa. It goes perfectly well with many curries or tastes delicious with simple coconut chutney for breakfast. I love mine with red chilli and coconut chutney the way my mum made.
Ingredients
- 1 cup basmati rice - soaked overnight or at least to 5 hours minimum
- 1 and 1/2 cups water
- 2 big tbsp of freshly grated coconut
- 1/2 cup coconut milk
- Salt to taste
- 2 tbsp coconut oil for frying
Tools
- Multipro Excel Food Processor
Method
- Soak the basmati rice overnight or at least 4 to 5 hours.
- Add all the mixture into the Kenwood Compact Multipro Food Processor and use the Blender Jar attachment and blend until smooth.
- Transfer to a bowl and using a ladle, stir well.
- Heat about 1/2 tsp coconut oil in a non-stick pan and spread evenly, using
the ladle pour the batter in a splashing manner and immediately turn the
pan around making sure you spread the batter all over. - Let it cook for about two to three minutes on medium heat, no need to flip.
- Once you see it all cooked, make two folds and set aside (do not stack on top of each other they tend to stick). Repeat the same for the rest of the batter