Once you taste the perfect Neer or Kai dosa you will become fan for this.
This dosa is famous in the name of neer dosa but it’s also called as kai dosa. Neer i.e., water.
Neer dosa is another variety of dosa from Karnataka, malnad cuisine.
Without the hassle of urad dal batter this dosa will be perfect for your breakfast.
Have seen many recipe about neer dosa people use only water and rice, as I’m half south Canara side girl, my mom call and prepare this dosa using kai (coconut). Trust me if you add coconut for this dosa the taste and aroma of this dosa will be double.
I personally like this dosa crispy, and love to eat with Joni Bella (liquid sugarcane jaggery. Joni bella is produced in Aalemane. Aalemane, a small jaggery producing unit, has been a part of Malnad’s tradition) or coconut and jaggery powder mixture or spicy coconut chutney.
- Dosa rice or sona masuri rice 1cup
- Half cup freshly grated coconut
- 2 and half cup water
Soak the rice with one cup of water for 4 to 6 hours.
Drain the water and transfer it to blender, add coconut along (you can add one cup also )
Blend to smooth paste, with one cup of water . Then again add remaining water and salt. And again blend for 10sec.
Transfer into big bowl and mix well making sure that batter is thin and watery consistency.
Now heat the tawa, once it’s heated pour a ladle of batter in a circular motion from the outer edges. The batter will sizzle and flow by itself, fill the batter where there are gap, put oil on outer edges of dosa.
Cover and cook for 1min in a medium flame, do not cook dosa on both sides. Once it’s cooked fold the dosa and serve hot with Joni Bella or coconut chutney.