India is land of different culture and religion. You find different languages and culture in each part of country,this makes India a beautiful country. Today we will look at the one of cuisine of South Western part of India including my mother state Karnataka. This famous dish is a form of dosa called as ‘Neer Dosa’.
The feature of this dosa is that it has the simplest preparation method and lack the process of fermentation as in case of other dosa. In word Neer Dosa(Neer=water)(tulu or kannada language),as it is a dish from Tulu region and extended to part of Udupi.
It is made from rice batter usually brown rice(has high content of minerals), sona rice, surti kolam, and importantly lack the fermentation of rice batter overnight which we usually do with other types of dosas.
More about Neer dosa:
It was first prepared by a women from bunt community of Mangaluru. From then it is served as most famous snack in morning breakfast. It is soft, lacy and light that you can have 4-5 at a time.
Nutritional Value:
| Content | Quantity |
| Energy | 60 calories |
| Protein | 0.7 g |
| Carbohydrates | 8.3 g |
| Fiber | 0.4 g |
| Fat | 0.1 g |
| Vitamin A | 22.8 mcg |
| Calcium | 1.1 mg |
| Magnesium | 9.6 mg |
| Potassium | 8.2 mg |
| Phosphrous | 17.1 mg |
HOW IS NEER DOSA SERVED?
Neer dosa is generally a morning breakfast but can be taken at anytime. Also dosas are called as ‘pancakes’ of India.They are a good source of carbohydrates and proteins. It is served fresh with very quick preparation of 15 minutes and it has a low fat content. It is generally served with coconut chutney, smabhar saag and non veg curries like chicken, mutton, fish and egg.
RECIPE OF NEER DOSA:
Ingredients:
1) 1 Cup dosa rice
2) ½ cup coconut, grated.
3) 1 tea spoon salt
4) 2½ cup water.
Preparation Method:
1.The batter should be thin, lacy and flowing, if batter is thick it produces cracks on dosas. The batter should be watery if not add more water to it.
2. The rice need to be soaked for about 5-6 hours. After a quick wash and drain,the rice need to be grounded by adding water to it. Salt is added as per requirement and then it is transfer to blender, to get the smooth paste.
3. Prepare the pan with possible adjustments. Carefully pour the batter on pan and let it cook for 1-2 minutes on medium flame. See that the dosa doesn’t get over cooked.
4. Now the dosa is ready for serving. Serve the fresh dosa with chutney.
