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.