Spicy Neer Dosa Recipe: A Mangalorean Delight
Introduction
Neer Dosa, a traditional Mangalorean dish, is a delightful breakfast option that features the beautiful blend of rice and coconut, giving it a unique taste and texture that is both soft and subtly flavored. The term “neer” means water in Kannada, reflecting the dish’s delicate, almost translucent nature. This gluten-free, vegetarian delight is perfect for those looking to explore South Indian cuisine or simply wanting to enjoy a light yet fulfilling meal.
Ingredients
Ingredient | Quantity |
---|---|
Broken Raw Rice (Sona Masuri or any local rice) | 2 cups |
Fresh Coconut (grated) | 1 cup |
Salt | To taste |
Sunflower Oil | For greasing the pan |
Coriander Seeds (Dhania) | 2 tablespoons |
Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
Cumin Seeds (Jeera) | 2 teaspoons |
Dry Red Chillies | 4 |
Nutritional Information (per serving)
Nutrient | Value |
---|---|
Calories | Approximately 180 kcal |
Protein | 3g |
Carbohydrates | 35g |
Dietary Fiber | 1g |
Fat | 4g |
Preparation Time
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 95 minutes
- Servings: 4
Instructions
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Soaking the Rice
To start the Spicy Neer Dosa recipe, begin by soaking the broken raw rice in water, ensuring it is completely immersed. Allow it to soak for at least 3 hours. This step is crucial as it softens the rice, making it easier to blend into a smooth batter.Related Articles -
Preparing the Batter
After soaking, drain the rice thoroughly. In a blender, combine the soaked rice, grated fresh coconut, and salt. Add water gradually to achieve a smooth batter. It is important to add water a little at a time, ensuring that the batter is smooth and not coarse; when feeling the batter between your fingers, it should be velvety. -
Adjusting Consistency
Once blended, transfer the batter to a large bowl. Add additional water until you reach a smooth, flowing consistency, similar to that of pancake batter. The right consistency should allow the batter to coat the back of a spoon lightly—if it appears too thick, incorporate more water. -
Grinding Whole Spices
Next, grind the whole spices: coriander seeds, cumin seeds, methi seeds, and dried red chillies, adding a bit of water to create a smooth paste. Mix this spice paste into the dosa batter, ensuring an even distribution of flavors. Taste and adjust the salt as necessary. -
Cooking the Dosa
The cooking technique for Neer Dosa differs from traditional dosas. Preheat a well-greased iron pan until it is sizzling hot. To test the heat, sprinkle a few drops of water on the pan; they should sizzle and evaporate immediately. -
Pouring the Batter
Pour a ladleful of the batter onto the hot pan, starting from the outer edges in a circular motion. The batter will naturally spread, forming a unique pattern with small holes throughout. Avoid using oil for cooking, as Neer Dosa is typically cooked without it. -
Cooking Time
Neer Dosa cooks very quickly—typically less than 30 seconds. You will know it is done when the top surface is no longer raw and exhibits a lovely white color. -
Folding the Dosa
Once cooked, gently slide a flat spatula around the edges and fold the dosa in half, then half again to form a triangle. Transfer the dosa to a platter. Continue cooking the remaining batter in the same manner, ensuring to space the hot dosas apart, as they tend to stick to one another. -
Serving
Neer Dosa is best enjoyed warm, served alongside accompaniments like Kori Gassi (a spicy chicken curry) or a refreshing Bean Sprout and Corn Salad. These pairings complement the soft, delicate nature of the dosa perfectly, creating a balanced meal that highlights the vibrant flavors of South Indian cuisine.
Conclusion
This Spicy Neer Dosa recipe captures the essence of Mangalorean breakfast, offering a unique culinary experience that is light yet satisfying. Whether served with a spicy curry or a fresh salad, these dosas are sure to impress family and friends alike, bringing a taste of South India right to your kitchen. Enjoy making and sharing this delightful dish!