In this article we are going to explore Neer dosa in depth, a topic that has generated great interest and debate in recent times. From its origins to its relevance today, Neer dosa has been the subject of study and analysis in different areas. Through this article, we seek to shed light on this topic, addressing different perspectives and approaches that allow us to better understand its importance and impact in different contexts. To do this, we will rely on the vision of experts, studies and relevant data that will help us delve into the ins and outs of Neer dosa and reflect on its relevance in contemporary society.
Type | Dosa |
---|---|
Place of origin | India |
Region or state | Tulu Nadu |
Main ingredients | Rice |
Neer dose, literally meaning water dosa in Tulu, is a type of dosa prepared from rice batter, which originates from the Mangalorean Cusine (Tulu speaking regions of India).
Neer is the word for water in Tulu.
Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually, neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.
Even though many variations exist for Neer Dosa batter, the two basic ingredients common to all of them are just soaked rice (or rice flour) and salt.
Fermentation of the rice is not required to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain, the rice needs to be ground by adding water in order to get a very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally, the batter is used to prepare the dosa.