Neer dosa is very popular dosa variety from Karnataka.Neer means water . This dosa batter is watery in consistency. Neer dosa is very soft and light. Some people are adding very little grated coconut it is optional. Today i tried neer dosa with tomatoes and ric . Any chutney or vegetable sagu or potato sagu is the best combo for this dosa. There is no need of fermentation. Only soaking time is 5 to 6 hours or over night. Let us see how to make this soft tomato neer dosa.
Preparation time approx 5 to 6 minutes.
Soaking time over night or 5 to 6 hours.
1 cup of raw rice or sona masoori or sruthi kolam rice.
2 tbsp grated coconut.
1 big size or 2 medium size tomatoes
2 red chillies.
1/2 tsp jeera .
salt to taste.
4 curry leaves.
oil for making dosa
1 to 2 cups of water.
Soak the raw rice overnight. or 5 to 6 hours. Grind it very smoothly adding little water. Add coconut and make a fine smooth batter.
Grind tomatoes, shallots, jeera, curry leaves chillies. Do not add water. Make a fine paste of this.
Now add tomato paste to rice batter. Add salt and mix well.
Add 1 cupp of water and mix. Check the consistency.It should be running water cocnsistency. Once you mix the batter after water turn the spoon and check it should have a coat of the batter. on the spoon. If water is not enough mix some and check .
Heat an iron tawa. ( you can use any tawa of your choice.) Sprinkle little oil and apply with a tissue over the pan. Pour one laddle full of batter from edges to middle. Do not spread it with laddle. Like rawa dosa we have to make it. Close it with a lid. Keep the stove on medium. Cook well. Once it is cooked fold it in to half and again fold it in a triangle shape. Take out from stove and serve with any chutney or vegetable sagu.