Neer dosa is a very popular Mangalorean preparation which is usually accompanied by a pickle, jaggery syrup, butter or a chicken curry. I have already posted a second variety called Khara Tellavu which is a spicy version of the Neer dosa. Posting one today where finely chopped onions, dil and coriander leaves and a couple of green chillies are added to the Neer dosa batter. It can be served with a Chutney of your choice.
250 gms/ one cup raw rice
1/4 coconut grated
2 medium sized onions finely chopped
3 tbsps finely chopped Dil leaves
2 tbsps finely chopped coriander leaves
2 green chillies
Oil to roast the dosa.
Soak the rice for three hours. Grind it along with the coconut and green chillies to a smooth paste. Add salt, onions, dil and coriander leaves. Thin it down to a watery consistency. Heat the skillet. Hold it at an angle and swish it as you pour the batter in a continuous stream, so that it covers the entire skillet. Drizzle oil, cover and cook. Remove, fold and serve.
Note: This dosa is roasted only on one side. The batter has to be very thin, only then will you get a soft and lacy dosa.
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