Neer dosa is a famous recipe from Mangalore. Neer means water in Mangalore and as the name suggests it is a dosa that is made up mainly of water.
To make this all you need is rice (kaccha rice) and salt.
Wash 2 cups of rice and soak it in water for around 10 minutes.
After soaking grind this fine and remove it in a utensil and add salt to taste. Dont make this into a thick mixture. Make it thin i.e. a little thicker than water.
For The Dosas
Heat a pan till it is very hot and just starts steaming.
Put a thin coating of oil.
Now with the help of a rounded ladle or a small bowl put this mixture onto the pan in such a way that the mixture should fall on the pan with in circular blob. Now press the rounded end of the ladle on the center of the blob and flatten the dosa mix in circular motions on the pan.
When the dosa gets fried (fry it only from one side with a lid on it for half a minute) remove it by first folding the dosa in half, and then folding it once more so that you get a triangular shape.
1. The dosa should not come out thick. It should be a very thin dosa.
2. For the application of oil cut an onion into two halves and use one half to rub the oil all over the pan. You can prick a fork into the onion piece so that you can move it easily over the hot pan.
3. The first few dosas might not turn out well as it is not very easy to master the art of dosa-making. A little bit of practice, and you will quickly get the hang of it.
4. You could also put grated coconut when grinding the batter, some like the taste better. You could even add an egg when grinding to make the dosas fluffy. You can have this dosa plain, butter it and have it with tea, or with coconut chutney, or with chicken/prawn curry.