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Neer Dosa, also called Tellavu, is a popular Mangalore dish served for breakfast. This dosa is prepared by finely grinding rice and the batter is splashed on the hot griddle to make thin dosas.
Ingredients:
Sona Masoori Rice – 1 cup
Salt to taste
Ghee for each dosa (optional)
Method:
- Soak rice in water for 2 hours.
- Grind into a very smooth paste using little water.
- Add salt and mix well.
- Add approximately 3 more cups of water and get the batter to pouring consistency like that of milk.
- Heat a griddle preferably a cast iron griddle.
- If using the cast iron griddle, rub little oil on the heated griddle using a halved onion/potato or a pumpkin stem.
- Take half a ladle of batter and splash it on the heated griddle to form a very thin layer.
- Take a little more batter in the ladle and splash the batter over the uncovered area of the griddle.
- Cover the griddle and cook for a minute.
- Now remove the cover and let the dosa roast little bit.
- When the dosa leaves the edges, carefully pull it off the griddle.
- Serve hot topped with ghee along with onion/garlic coconut chutney and/or coconut jaggery mixture.
