Good morning friends……..
Super easy,lacey,thin,soft and yummy………..yes I am just talking about this crepes.The South Indian delicacy Neer Dosa.
It is my favorite breakfast,Neer dosa is originated in Karnataka cuisine.But you can see it in all over south India.We are calling it “ravile aracha dosa”means the batter is making just before preparing the dosa,like other dosa’s neer dosa doesn’t need fermentation.so its very easy and helpful in the busy morning hours.
the batter is watery and not thick like other dosa’s.The batter consistency is like butter milk,thin and flowing.If you make it thick you wont get the lacey structure and softness.but be very careful if it is too thin you will get cracks and feel difficulty from removing the tawa,so the consistency of the batter is very important.
This dosa is super simple need only few ingredients. its very soft, which is made with rice and coconut,this batter doesn’t needs fermentation like other dosa’s.Neer means water and dosa means crepes.
For preparing neer dosa soak rice overnight or 4-5 hours ,grind it well with little water and make a smooth batter then add coconut and grind again.make a fine smooth batter.then add sufficient amount of water to make a thin batter.if you add too much water while grinding you won’t get a smooth coarse free batter.
Use a non- stick pan with sides or iron skillet(dosa chatty) for making neer dosa.Grease the pan or tawa well with oil,the pan should be enough hot other wise you won’t get the lacey structure.Then add the batter to the tawa,cook it well and serve with your favorite chutney or curry.So here is the recipe of the delicious neer dosa enjoy it……………..