Cucumber Neer Dosa Recipe – Rice Pancake
Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian
Servings: 4
Prep Time: 150 minutes
Cook Time: 45 minutes
Total Time: 195 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Dosa rice | 1 cup (soaked for 2 hours) |
| Cucumber | 1 (cut into chunks) |
| Fresh coconut | 1/2 cup (grated) |
| Salt | 1 tablespoon |
| Sunflower oil | For cooking |
Instructions
To start your journey into the delicious world of Cucumber Neer Dosa, first wash the dosa rice thoroughly and soak it in water for about 2 hours. Meanwhile, take the cucumber and fresh coconut, and grind them together in a mixer until you achieve a smooth paste. Next, grind the soaked rice separately by adding approximately 1/2 cup of water, blending it into an ultra-smooth batter.
Once both mixtures are ready, combine the rice batter with the cucumber mixture in a large bowl, and season with salt. If the batter appears too thick, gradually add enough water to reach a smooth, flowing consistency; it should have a very thin coating on the back of a spoon rather than a thick layer. Adjust the salt to suit your taste, and your Cucumber Neer Dosa batter is now ready!
Neer Dosa is quite distinct from traditional dosas as it doesn’t require spreading on the pan. Instead, we will pour the batter directly onto a hot, well-greased iron pan, which allows it to spread naturally, forming delightful holes in the surface. For optimal results, ensure your iron pan is well-seasoned and sizzling hot; you can check this by sprinkling a little water on the surface—if it sizzles and evaporates quickly, you’re good to go.
Begin by pouring a ladleful of the batter onto the hot pan, starting from the outer edges and moving inward in a circular motion. The batter will sizzle and flow, filling in any gaps but still allowing for a few tiny holes to develop. There’s no need to add oil while cooking; the Neer Dosa is designed to cook quickly. Keep an eye on the dosa, and as soon as the top appears no longer raw and showcases a rich white color, it’s ready—this usually takes less than 30 seconds.
Gently slide a flat spatula around the edges of the pan to release the dosa, then fold it in half and again in half to form a triangle. Transfer the finished dosa to a platter and repeat the process for the remaining batter. Ensure the hot dosas are placed apart to prevent sticking; once they cool, you can stack them in a covered bowl to keep warm.
For the ultimate experience, serve your Cucumber Neer Dosa alongside flavorful Kori Gassi, and conclude your meal with a sweet touch of Konkani Style Mande, Mandige, or Chavde. Enjoy your delightful culinary creation!
