Neer dosa
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| Type | Dosa |
|---|---|
| Place of origin | India |
| Region or state | Tulunadu |
| Main ingredients | Rice |
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Neer dosa literally meaning water dosa in Tulu Language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine.
Neer is the word for water in Tulu. Neer dosa is called panpale in Konkani.
Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.
Even though multiple variations of Neer dosa recipe exists basically it needs just two ingredients i.e. rice flour and little bit of salt.
There is no requirement for fermentation of the rice in order 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 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.
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