Neer Dosa / Pan Pole

Just like we have the lacy Appam in Kerala, Neer Dosa is the lacy dosa of Karnataka. So simple and delicious.  I am sure you all know about my love for Mangalorean food. This is one among them. 

'Neer' in Kannada means water. Neer Dosa the name suggests watery dosa. The batter is watery. It is paper thin and non fermented. Tastes best with chicken ghee roast  or even a simple coconut chutney. It can be made in a non stick pan but the best ones are when made on  a caste iron skillet. The texture is so different.

INGREDIENTS

Raw rice - 1 1/2 cup

Grated Coconut - 2 tsp

Cooked Rice - 1 tbsp (added this to make dosa soft)

Water - enough to make batter watery

Salt to taste

Oil for greasing skillet

METHOD

Soak rice overnight or for 2 hours.

Grind it to a fine paste along with coconut and rice.

Heat the skillet with high edges.
Grease the skillet lightly.
Scoop the batter with a deep medium round ladle.
Pour it into the skillet. Lift the skillet and tilt so that the batter covers the skillet.
Pour little batter in places not covered.
Cover and cook for half a minute or until the dosa starts leaving the sides.
Remove and let cool for 5 -10 secs. Then fold into half and then into quarter forming a triangle shape.
Serve hot with chutney/chicken Curry or fish curry.

Tips:
To grease the tawa cut a medium sized onion and poke it with a fork. Dip in oil and grease.
Pour just one ladle of batter at a time else the neer dosa will become thick.

Sanna / Mangalore Steamed Rice Cake

If you are a Mangalorean or studied or lived in Mangalore then Sanna's will surely be your favorite. Who can resist these fluffy Sannas or Mangalore Idly's. I have fond memories of Mangalore. Spent almost 6 years there and everything about that place is dear to me.

All those 6 years I stayed with my dearest Queenie Aunt. She introduced me to all the possible Mangalore Cuisine and cooked such yummy food. I remember my friends literally pouncing on my tiffin every afternoon at college. Sad, I hardly would get a bite. Friends would happily share their tiffins with me and my friends who stayed in hostels would eagerly ask me 'What's for tiffin today?' without fail as soon as they spot me. Sweet memories indeed.

So here is one of my favorite Mangalore special - Sanna. This recipe is from my best friend Shireen's blog. To get over the hang over of visiting Mangalore, I had to cook a recipe from my favourite place.

INGREDIENTS
Recipe Source: Ruchik Randhap

1-1/2 cups Idly Rice

1/2 cup Raw rice 

1/4 cup  Urad dal (Split Black Gram Dal) 

1 tsp dried yeast (heaped)

1 tsp sugar ( for making yeast solution)

3-4 tbsp warm water ( to make yeast solution)

salt to taste

Sugar to taste (1-2 tsp)

METHOD

Soak the two types of rice and urad dal separately for 3 hours.

Grind the urad dal first and remove it.

Grind the two types of rice together into a thick batter.

Transfer the dal and rice batter to a large bowl big enough to accommodate double the quantity of batter.

Mix yeast to a bowl of warm water along with 1 tsp sugar. Allow it to stand for 10 minutes. When it turns frothy mix it well with batter.

Add salt and sugar.

Cover with a muslin cloth and place it in a warm place to ferment for about 1- 1 ½ hours.

The batter would have doubled. Place sufficient water in an Idly maker and let it come to a boil.

Grease steel ramekins with little oil. Pour a ladle of batter in each.

Place the ramekins in the idly maker and close it. Let it cook for 10- 15 minutes.

When done remove the ramekins and place them face down on a plate.

Allow to cool and remove.

Serve it with Chicken/ Mutton Curry/ Coconut Dry Chutney.

Tips:

Use as little water as possible to grind.

The batter is fine and thick.

Do not stir the batter after fermentation. Scoop to fill into ramekins.

To know if the batter is ready peel, wash an onion and put it in the batter. Once the fermentation is done the onion will sink to the bottom. (I have seen Queenie aunt do this. It works)

Insert a toothpick to check if sannas are cooked. If it comes out clean it is done.

If you wish to make sannas only the next day, after fermentation leave it in a fridge overnight.

If you are in a hurry to remove the sannas place the ramekins in  cold water bath (Pour cold water in a  large bowl and place ramekins in it). Once cold run a knife or spoon around it to remove sanna faster.

The time taken to cook depends on the size of the ramekins. It varies from 8 – 15 minutes.

Add more sugar if you like the sanna to be sweet.