Neer Dose/Bari Akki Dose

                                                         
This is a authentic Mangalore cuisine,very very simple and taste great.Very light as name itself tells you Neer means water in Kannada .The ingredients required for this is just  raw rice.It is also called as Barri(sirf/only) Akki(rice) dose.The only trick is in making this dosas.This dosas are very thin in texture.It goes with many variety of combinations.
Ingredients:
2 cup dosa rice/long grain rice
salt
1 cup coconut(optional)

Method:

Soak rice in water for 5-6 hours.
Wash the rice 2-3 times and grind it into very smooth paste .It should be of dosa batter consistency.
Normally i don't use coconut for this dosa,but coconut gives good flavour and texture to dosa.
Usually there is no need of fermentation for this dosa,but some people ferment it overnight.
Add 2-3 cups of water ,which i make little warm before adding.

If you are not fermenting it and still needs little sourness then add 2 tbsp of curd/yogurt and beat/mix it properly.

Heat the griddle,when the griddle is hot put oil all over the griddle and sprinkle dosa batter with/without ladle
(pouring the batter is somewhat different in this dosa).
If you are good in making Rawa Dosa then here also sprinkling of batter is the same.
The skill here lies in making the dosas as thin as possible.
Here one thing is to consider that you cannot spread the batter using back side of the ladle.

Spill the batter little by little on the griddle.
If possible tilt the tava to spread the batter evenly .
Cook covering the lid for 1-2 minutes.if needed add little oil/ghee on the sides or on the dosa .
Cook for 1 more minute.If you want turn over and cook for 1 minute.
Carefully remove and serve hot with
Coconut chutney/
Coconut jaggary mix/
Coconut milk with jaggary/
Mango rasayna/
Tomato onion curry or

Any spicy curry/sambhar of your choice. Enjoy.

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