Neer dosa

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Neer dosa
Type Dosa
Place of origin India
Region or state Karnataka
Main ingredients Rice flour
Cookbook:Neer dosa  Neer dosa
A Neer Dosa being prepared on Tawa
Home made Neer Dosa with thick coconut chutney
Rice batter and ladle used to prepare Neer Dosa

Neer dosa or Neer dose (Tulu : ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from of Tulu nadu region in Karnataka part of Udupi cuisine. 'Neer' is the word for water in Tulu. It is called as poo-pole in beary language, and thellin dose in Kundapura Kannada.

Basic cooking method[edit]

Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa. Salt is added. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. It is served hot.

Serving methods[edit]

Neer Dosa is eaten with

  • chutney (coconut or coriander or spicy tomato or other chutney of choice) and/or sambar
  • jaggery mixed with grated coconut
  • Fish,chicken or mutton curry
  • Rasayana (banana or mango fruit salad with coconut milk)

See also[edit]


External links[edit]