Neer Dosa Kannada Movie Download ~REPACK~

Neer dosa or neer dose is a very popular breakfast recipe from Mangalore region of Karnataka. "Neer dose" literally means "water dosa" prepared from plain rice batter. Even though Neer dosa is identified as a delicacy from Tulunadu region and part of Udupi cuisine, the recipe is well in practice across Kundapura and Malnad region of Karnataka. In malnad it is known as "bari akki dose", which translates to "only rice dosa". In Kundapura kannada it is known as "thellin dose", which translates to "thin dosa".

Neer dosa is a quick and easy dosa recipe but if you want to prepare real thin, crispy and quality dosa then you need a bit of experience. The trick lies in adding right amount of water to the batter and the art of making dosa. The griddle or pan and the type of rice used also plays a major role in preparing thin and crispy dosas. A well seasoned cast Iron pan is used to prepare neer dosa. But if you don't have one, then go ahead with non-stick pan. Within a few trials you will become an expert and it is worth trying. I have prepared a quick video of neer dosa, please have a look.

Neer Dosa Kannada Movie Download

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This is a quick dosa recipe since it needs no fermentation. Rice, Salt and Water are the only three ingredients and some people add little coconut, which makes dosa tasty and soft. Generally it is prepared using dosa rice (a low quality raw rice), which is more soft and tasty. But making dosa will be easier if you use Sona masuri or any other high quality rice. If you are a beginner then I would suggest you to start with sona masuri or mix sona masuri with dosa rice. The neer dosa can either be folded or served as is. Neer dosa served hot with either chutney or coconut oil with pickle or ghee with sugar or grated coconut with jaggery or sweetened coconut milk or rasayana (prepared using mango/banana, jaggery and coconut milk).

If you are looking for more dosa recipes then do check our set dosa, masala dosa, davangere benne dosa, ridgegourd dosa, mixed dal dosa, curd dosa, whole wheat dosa and ragi dosa recipes.

Instructions for making neer dosa: To make Neer dosa first wash and soak the rice in water for at least 5-6 hours. I usually soak overnight. Next day morning drain the water and grind it using a mixer grinder. To grind the Neer dosa batter add the water, which is just enough to grind the rice. If you add more water then you won't be able to grind the rice well. If you are adding coconut, add at this stage. The Neer dosa batter should be very smooth. Check the batter between 2 fingers and you should feel smooth, not coarse. Once the Neer Dosa batter is ground, transfer it to a bowl. Add enough water such that the dosa batter has a thin flowing watery consistency. If you are a beginner, dont make the batter very watery. Add water little by little after you start preparing Neer dosa. (adsbygoogle = window.adsbygoogle || []).push({}); Add in the salt and stirr well. Now take the cast iron pan or non-stick pan. Keep the stove at high flame and wait till the pan becomes sizzling hot. Pan should be very hot to make Neer dosa. To check whether it has reached the proper heat, sprinkle little water on the pan and the water shall sizzle and evaporate. Smear oil using a small onion or a carrot if it is an iron pan. If you are a beginner, then I would suggest non-stick pan. Before making each neer dosa, stir the batter very well with the ladle. To make Neer dosa you have to pour the dosa batter on the hot pan and it will spread on its own. Just have a look on the video given above. If there any gaps left over then fill them by pouring some more batter. Close the lid wait for about 10 seconds. (adsbygoogle = window.adsbygoogle || []).push({}); Open the lid, reduce the flame, wait for 5 more seconds. If everything is perfect you can easily take out the neer dosa from the pan by using the flat spatula. If you feel Neer dosa is not thin, try adding some more water. Or if you find any difficulty in taking out the Neer dosa, mix little rice flour and then try again. Fold the Neer dosa on the pan itself. Serve it hot with coconut chutney and sweetened coconut milk.

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Hi Chitra, Neer dosa is my favourite. My neighbour used to give us every sunday. I havent tried as such. But she used to make the dosa in a dosa tawa( not a non-stick one) that she bought it from her home town, ie.Mangalore. In Mangalore, they sell the tawa especially for neer dosa as told by her. As suggested by u, vil make the dosa in nonstick pan and let u know the feedback..

If the batter is thick,dosa may turn dry.Even my first dosa was dry with cracks.But then i added more water.It came out very soft.As u said,heat of the pan is also very important.I checked with water sprinkling test before pouring the batter.

Thanks Chitra for detailed recipe and tips. I have been wanting to learn and make Neer dosa from a long time. One problem still is my doses are not very soft as I want, tried with adding more water to the batter and felt become better. I'm sure I try in few more times and it'll come out better. My daughter is my best critic and she loved them. Thanks

Yes,Water plays a major role in bringing the softness for this dosa.Even i too kept adding water for 2-3 dosas till i get it right :) You will get it perfect the next time.Thanks for trying and feedback :)

Hai tried neer dosa today. But not much satisfied with outcome.. initially it was dry . Then I added more water.it was soft .. but it was not lacy like urs..Can u tell me wat to do with left out rice flour

Water quantity is the key here. U can try adding little more water to get lacy dosa like mine. With the leftover rice flour, soak more idli rice, urad dal and grind usual idli,dosa batter OR you can add little curd, salt to it, whisk it well.Temper mustard, jeera, chana dal, red chilli,hing and curry leaves. Add this rice flour mixturee and mix well till it thickens and shiny. we call this as mor koozh. Try this if u wish to use the leftover batter immediately.

Neer Dosa also known as neer dose are beautiful, thin and lacy crepes made with ground rice batter. These are a popular Breakfast from the Mangalorean cuisine & are served in restaurants all over Karnataka. Apart from being vegan and gluten-free, these have a super soft texture. So they pair well with any curry or chutney. Unlike the other versions of South Indian Dosa, the batter for neer dosa is made without any lentils and it does not need any fermentation.

The beauty of these thin, light and delicate dosas lies in the simplicity of the recipe. To begin with rice is soaked anywhere for 4 to 8 hours and then ground with salt and water. To bring this to water consistency, more water is added. Optionally a lot of households also include fresh coconut while grinding as this imparts a sweeter flavor to the neer dosas.

These dosas are not filling like the other lentil dosas so these are good to serve with a gravy or curry. My kids love these neer dosas with fresh grated coconut and jaggery mixed together & dipped in milk.

6. The batter must be similar to thin buttermilk. Add more water as needed to bring it to the consistency. I used about 1 & 1/2 to 1 & 3/4 cups water for blending and to bring it to consistency. Set this neer dosa batter aside. Check video to know the right consistency.

7. Heat a pan and drizzle few drops of oil. Using a slice of onion, spread the oil to the pan. Wipe off the excess. You can also skip rubbing with onion and just spread the oil with a cloth or kitchen tissue. You will need to repeat this process before making each dosa.

8. Make sure the pan is hot. We are not going to spread the batter but just pour it like the rava dosa batter. Stir the batter well every time before making a neer dosa. Take a ladle full of batter and begin to pour on the tawa all over starting from the edge of the pan. (check video for details)

Hi Nidhi,

The trick to make good neer dosas is in making the batter correctly with right consistency. Hope you read my notes for those trying these first time. It did take a few trails for me as well to get them right. You can refrigerate the batter. Before you make the dosas with the batter, check for the consistency and add more water. I usually add a lot again. Also take a look at my video to understand better. Hope this helps

Thank you, thank you, thank you for the neer dosa recipe. About 10-12 years, we had a girl in our office who used to bring these dosas with green chutney for lunch. Since I was a single working girl living in a hostel I had no way of making it and had forgotten the recipe. Have been looking for it ever since, thank you again for ending my search ?

hi loved the pan pole unfortunately I find it the most difficult to make compared to the dosas using urad dal. Aa soon as I put the batter on the tava I have a non stick tava) it cracks and dries up. Pls suggest a remedy for this problem.Thanks

This is a very common breakfast in North Canara. The combination differs. Some people eat this dosa with normal coconut chutney or jaggery(molasses) or chutney powder. But I like this dosa with garlic chutney the way my mother does it.

This is called Neer dosa in Kannada and served with fish/chicken curry in Mangaloren restaurants. Traditionally these dosas are prepared on cast iron tavas which are well oiled. My aayi applies oil to the tava, keeps it overnight and makes dosas on it the next morning. This helps in avoiding dosas sticking to the tava. 17dc91bb1f