- Neer dosa
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Neer Dosa 
Neer DosaOrigin Place of origin India Region or state Karnataka Dish details Main ingredient(s) Rice flour Neer dosa (Tulu:ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crepe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from Tulu Nadu region of Karnataka. 'Neer' is the word for water in Tulu and a few other Indian languages.
Contents
Basic cooking method
Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa. Salt is added. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. It is served hot.
Serving methods
Neer Dosa is eaten with
- chutney (coconut or coriander or spicy tomato or other chutney of choice) and/or sambar
- jaggery mixed with grated coconut
- Fish,chicken or mutton curry
- Rasayana (banana or mango fruit salad with coconut milk)
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A Neer Dosa being prepared on Tawa
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Home made Neer Dosa with thick coconut chutney
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Rice batter and ladle used to prepare Neer Dosa
Neer dosa is especially popular among the Havyaka community and the Tuluvas in Tulu Nadu. The Havyaka people refer to it as "Thellavu" which means thin dosa. It is also called Poo-pole in Beary bashe or Nakknikk. Neer Dosa is also popular in other parts of India, especially in Mumbai where migrants from Tulu Nadu live.References
External links
Indian breadsMain article Baati • Bhakri • Bhatoora • Chapati • Davanagere Benne Dosa • Dosa • Idli • Jolada rotti • Kerala porotta • Khakhra • Kulcha • Luchi • Makki di roti • Manda Pitha • Naan • Neer dosa • Papadum • Paratha • Parotta • Pathiri • Pesarattu • Pitha • Puri (food) • Puttu • Rava dosa • Roti • Rumali Roti • Sheermal • Thalipeeth • Uttapam
Recipes on WikiBooks · 
Category:Indian breads · 
The Food Portal · The India PortalBread Types Ingredients Equipment Processes Autolysis • Chorleywood bread process • Leavening • Maillard reaction • Proofing • Kneading • Baking • SteamingUses Other Breadmaking • Baker percentageCategories:- Indian breads
- Karnataka cuisine
- Indian cuisine
- Culture of Karnataka
- Mangalorean cuisine
- Indian cuisine stubs
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