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Neer dosa or Neer dose 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 Dosa is a delicacy of Dakshina Kannada region of Karnataka. Neeru means Water in Kannada and it is known as Neer Dosa as the batter is of a watery consistency.
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. Prepa... Read More..
About Recipe
Kobbari, Thengai, Narkel |
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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.
Preparation Tips:
Health Tips:
Dosa with your dear will make you Float on the delicious “neer”!!
Enjoy Cooking! Keep Smiling…
Prabeen Rai Posted on Wed May 07 2014
dear chef last time i tried making dosa but my barter went a whole crap huhuhuhu felt like crying?
Reply 0 - Repliesgsooo1 Posted on Wed May 07 2014
This looked nice but why isn't it crisp like generally a dosa is!!?
Reply 0 - Repliesrac rac Posted on Wed May 07 2014
Chef: can you use rice flour for this recipe? Thanks! ?
Reply 0 - Repliesbalraj yadav Posted on Wed May 07 2014
Sundal k ingrdts likh kar bata den. Shukriya ?
Reply 0 - Replieschap1144 Posted on Sun May 11 2014
An excess of simple carbohydrate, a dormant lifestyle, and lack of portion control seems to have more evidence and seems to make more sense. Brilliant recipes, but I think the most important thing to remember is to control one's portion sizes. ?
Reply 0 - Replies
jitesh behani Posted on Wed May 07 2014
Thanks for sharing..I was searching for dis recipe few days back....finally got it.?
Reply 0 - Replies