How to Make South Indian Neer Dosa - Neer Dosa Recipe:
Here's a simple recipe to make neer dosa:
Ingredients:
Ingredients:
- 1 cup rice (preferably sona masoori or any other short-grain rice)
- Water for soaking and grinding
- Salt to taste
- Oil for cooking
- Wash the rice thoroughly and soak it in water for at least 4 hours or overnight. This helps in easy grinding and gives a soft texture to the dosa.
- After soaking, drain the water from the rice and transfer it to a blender or a wet grinder.
- Grind the rice along with fresh water in batches to a smooth batter. The consistency of the batter should be thin and pouring, similar to buttermilk.
- Transfer the batter to a bowl and add salt. Mix well.
- Heat a non-stick or cast-iron dosa pan on medium heat. Ensure that the pan is well heated before making the dosas.
- Take a ladleful of batter and pour it onto the center of the pan in a circular motion, starting from the outside and moving inward. The batter should spread on its own due to its thin consistency. If needed, you can gently spread the batter to form a thin, even layer.
- Drizzle a few drops of oil around the edges and on top of the dosa.
- Cook the dosa on medium heat until the edges start to turn golden brown and the surface looks cooked. You don't need to flip the dosa as it cooks only on one side.
- Once the dosa is cooked, carefully remove it from the pan and fold it into half or roll it.
- Repeat the process with the remaining batter to make more dosas. Stir the batter well before making each dosa to ensure even consistency.
Neer dosa is best enjoyed fresh and hot. The batter can be stored in the refrigerator for a day or two, but it's recommended to consume it fresh for the best taste and texture.
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