Masala Neer Dosa: a delicious Indian recipe
Masala Neer Dosa – a mildly spiced crepe made with rice and a few basic spices. This is a simple and delicious recipe with a spicy touch to a popular Malnad delicacy Neer Dosa.
Rice: 2 cups
Water: as required
Salt: as required
Grated coconut: ¼ cup
Red chilies: 6-7 (adjust as per your required spice levels)
Turmeric: a pinch
Coriander seeds: 3 tsp
Cumin: 2 tsp
Oil: 2 – 3 tbsp
Wash rice under cold running water for 2-3 times.
Place rice in a deep bowl with sufficient water and soak for 4-5 hours.
Drain the water from rice and transfer it to the blender/grinder.
Now add coconut, coriander seeds, cumin, turmeric, red chilies and grind it to a smooth paste adding 1/3 – ½ cup water while grinding.
Transfer the masala rice paste to a wide container. Add salt, sufficient water to make a thin runny batter. The batter must be thinner than regular dosa batter and it should be of flowing consistency.
Heat dosa griddle on medium flame and apply oil once griddle is hot.
Pour a ladleful of batter on a hot griddle and spread evenly.
Cover and cook for 1 to 2 minutes, remove the lid. Fold the dosa in half, fold again to form a triangle and transfer it to a plate.
Serve hot and mildly spiced Masala Neer Dosa with any chutney of your choice.
Tips & Tricks
Ensure the batter is thin and of buttermilk consistency.
Neer dosa should not be flipped. Just the base needs to be cooked well. Once done the edges start to leave the pan.
The amount of water required depends on the quality of the rice used.
Neer dosa doesn’t turn crisp rather it’s soft and delicate.
Be aware of the fact that once the batter is spread on a hot griddle, pores form naturally. If the pores don’t form it could be due to the thick batter. Add adequate water to thin the batter before you go ahead.
Adjust the spices to suit your preferred taste.