Neer dosa, Karnataka’s traditional delicacy, literally means ‘water crepe’ since the batter is of flowing watery consistency. Neer in Kannada and Tulu language means water. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine. Preparation of Neer Dosa is almost like making instant dosas, as they require no fermentation. So, you can have it whenever you are in a mood for it. This is a dish made out of rice and is unique to the region of South Karnataka and Udipi district. Neer dosa is also known as paan polo or soyi polo in the konkan region of India. The uniqueness of the dosa is its simplicity with respect to the ingredients used, which is only rice and can be made in a jiffy for healthy breakfasts. When you want to make Dosa during winters when fermentation is an issue, this recipe of Neer Dosa works really well. The texture is smooth and very soft, they melt in your mouth. Even kids enjoy this Neer Dosa. Love the way they look so lacey and pricey that I feel like calling them Designer Dosas instead of neer dosas. Unlike regular dosas, you will need to indulge on more number of dosas to fill your tummy and you lose your count in the process. In udupi and mangalore region, neer dosa is popularly served with chicken curry, sambar, Manoli Curry (Indian Gherkins Curry), egg curry, coconut chutney and jaggery- coconut mixture. also, neer dose is also served with sweet rasayana which makes a great combination. Specifically, balehannu rasayana, mango rasayana . The beauty of this recipe is, one can enjoy them even after they turn cold.
An all-time South Indian classic, dosa is ubiquitous in India. Just a bite of those thin, wafer-like crepes loaded with flavorful masalas transports you to heaven. Dosas are a typical South Indian staple consisting of thin crepes that are made from fermented rice and lentil batter. History of dosa says that they are made using only rice but with the passage of time, people started to add urad dal/black lentils to give texture and taste. Dosas became very popular with the rise of udipi restaurants which serve the best dosa varieties’. Some of the famous dosa varieties are, Masala Dosa (spicy Dosa), Set Dosa, Spring Dosa, Sagu Dosa, Paruppu Adai Dosai,Herbal Green Dosai ,My Favourite Dosa Recipes, Gun Powder For Idli Dosa Tava Fry, Sweet Dosa With Flour, Ash Gourd Dosa, Ragi Dosa, Instant Oats Dosa, Mix Veg Multi Dal Adai Cheese Dosa, Lobia Dosa, Chocolate Dosa, Jowar Ka Dosa, Green Gram Egg Dosa, Ragi Dosa, Gun Powder Dosa, Mysore Masala Dosa, Besan Sooji Dosa, Egg Dosa, Poha Dosa, Crispy Plain Dosa With Sago, Atta Spinach Dosa, Capsicum Masala Sandwich Dosa, Besan Egg Dosa. In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka. Dosa are made regularly for breakfast and sometimes even for dinner. Dosas can be made with so many different ratios of rice and urad dal. Dosas are accompanied with sides such as sambar and various chutneys. It can be consumed with idli podi as well.
Rice flour is a form of flour made from finely milled rice. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Here are some of the famous delicacies with rice floor as key ingredient, Appam, Idiyappam, Rice Flour Dry Upma Uppudu Pindi, Rice Flour Upma, Moong Dal Rice Crisps, Sarva Pindi Spicy Rice Flour Pancakes, Rice Flour Puttu, Rice Flour Ladoo, Rice Flour Murukku, Ubbu Roti, Egg Less Rice Flour Cookies, Kobbari Burelu, Puli Idiyappam, Steamed Rice Flour Upma, Unniyappam, Sakinalu, Paala Thalikalu, Buttermilk Chekkalu, Green Garbanzo Beans Sarva Pindi, Rice Flour Appadalu, Phirni, Thakkadi , Rice Flour Paronthe, Rice Flour Pakodi.
- It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan.
- Cover and cook this would fasten the process of making neer dosas.
- If you have refrigerated the batter, bring it to room temperature and mix really well before preparing the dosa. Cold dosa batter will stick to the pan.
- Rice flour is a suitable and healthy replacement for wheat flour if you must maintain a gluten-free diet. Gluten is a protein found is grain products such as wheat and rye, and its avoidance is an essential part of managing celiac disease.
- Dietary fiber is an essential part of any eating plan. Rice contains insoluble fiber, the substance that helps waste material move through the intestines.
- By adding more fiber to your daily meal plan with rice flour, you may lower your risk for developing some medical conditions, such as diverticular disease, colon diseases, type-2 diabetes and hypertension.
Dosa with your dear will make you Float on the delicious “neer”!!
Enjoy Cooking! Keep Smiling…