Neer Dosa with Spicy Fire Roasted Tomato Chutney

Neer Dosa is a special kind of dosa from Karnataka (Dakshina Kannada) prepared from rice. Neer in Kannada means ‘Water’. Neer dosa is prepared by grinding soaked rice into a thin watery batter and then made into pancakes (thin) on hot griddle. Neer dosa is very easy to prepare as you can make it without much planning and is easy to make and tasty too. The best part is this dosa does not require any fermentation. This dosa comes out lacy thin and white.

Ingredients

2 cups Raw rice (Sona Masoori)
Salt to taste
Water (to grind)
Oil to make dosa

Procedure

To prepare Batter
Wash 2 cups of rice and soak it in water for around 3-4 hours, I usually soak it overnight.
Grind soaked rice to a fine paste with 1 cup water. Shift the batter into bowl and then add, salt, enough water to make a thin batter (a little thicker than water approx 2- 2 ½ cups). Keep aside for sometime, usually they say it should sit for couple of hours but it’s optional. I generally leave it for an hour or so in a warm place.

To prepare Dosas
Heat a dosa griddle (hot) pour 1 ladleful of mixture in centre. Spread to make a round flat pancake shape, tilt griddle in all directions to allow batter to spread thinly. Or else you can splash the batter from little above on the hot griddle (like ravva dosa), drizzle little oil around the edges. After a minute or so you will see the dosa’s edges will start to separate from the pan. When done flip over, drizzle a little oil, cook for a minute. Fold in half and then quarter like a kerchief.

Serve hot with your favorite chutney.

Notes and Tips

You can have these plain dosa’s with spicy pickles, samabar or even with gravy curries. Don’t make this into a thick mixture. If the dosa come out thick, add more water to the batter and try. Make sure the griddle is hot.

Spicy Fire Roasted Tomato Chutney

This is very easy and delicious chutney I learned from my MIL.

To grind
2 medium tomatoes
4-5 green chilles (according to taste)
1 tbsp grated coconut (fresh or frozen)
1 tbsp Dalia
Coriander leaves (fistful)
Salt to taste

For seasoning
Heat 1 tsp oil in a small frying pan, add ½ tsp mustard seeds, hing and allow mustard seeds to crackle. Add curry leaves and turn off the heat.

Procedure
Fire roast tomatoes (like brinjals). It takes 3-5 mins to cook. Let the tomatoes rest for couple of minutes. Peel the skin and grind them along with all other ingredients into a paste (slightly coarse). Adjust the taste, add fried seasoning and serve with dosa.

This goes well with all different kinds of tiffins and snacks.

This is my entry for RCI karnakata hosted by Asha.