Neer dosa: Difference between revisions
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{{short description|A type of dosa from Karnataka, India}} | |||
{{Use Indian English|date=October 2023}} | |||
{{Use dmy dates|date=October 2023}} | |||
[[File:Neer-dosa.jpg|thumb|right|A plate of Neer dosa served with coconut chutney]] | |||
'''Neer dosa''' is a type of [[dosa]], a crêpe-like dish originating from the [[Udupi cuisine]] of [[Karnataka]], [[India]]. The term "neer" translates to "water" in [[Tulu language|Tulu]] and [[Kannada language|Kannada]], indicating the watery consistency of the batter used to prepare this dish. | |||
Neer dosa is | |||
==Preparation== | ==Preparation== | ||
The preparation of neer dosa involves soaking [[rice]] in water for several hours, typically overnight. The soaked rice is then ground into a fine batter with additional water to achieve a thin, watery consistency. Unlike other types of dosa, neer dosa batter does not require fermentation. | |||
To cook neer dosa, a hot [[tava]] (griddle) is used. A ladleful of batter is poured onto the hot tava and spread quickly to form a thin layer. The dosa is cooked on one side only, resulting in a soft, white, and lacy texture. It is typically served with [[coconut chutney]], [[sambar]], or a variety of curries. | |||
==Cultural significance== | |||
Neer dosa is a staple in the coastal regions of Karnataka and is often prepared for breakfast or as a light meal. It is known for its simplicity and ease of preparation, making it a popular choice in many households. The dish is also enjoyed in parts of [[Kerala]] and [[Tamil Nadu]], where it is sometimes referred to as "water dosa." | |||
==Variations== | ==Variations== | ||
While the traditional neer dosa is made with plain rice batter, variations exist that incorporate ingredients such as [[coconut milk]] or [[coriander]] to enhance flavor. Some recipes also include a pinch of [[salt]] or a few [[fenugreek]] seeds during the soaking process to add a subtle taste. | |||
== | ==Related pages== | ||
* [[Dosa]] | * [[Dosa]] | ||
* [[Udupi cuisine]] | * [[Udupi cuisine]] | ||
* [[Indian cuisine]] | |||
[[Category:Indian | [[Category:Indian cuisine]] | ||
[[Category:Karnataka cuisine]] | [[Category:Karnataka cuisine]] | ||
[[Category: | [[Category:Breakfast foods]] | ||
Latest revision as of 03:38, 13 February 2025
A type of dosa from Karnataka, India
Neer dosa is a type of dosa, a crêpe-like dish originating from the Udupi cuisine of Karnataka, India. The term "neer" translates to "water" in Tulu and Kannada, indicating the watery consistency of the batter used to prepare this dish.
Preparation[edit]
The preparation of neer dosa involves soaking rice in water for several hours, typically overnight. The soaked rice is then ground into a fine batter with additional water to achieve a thin, watery consistency. Unlike other types of dosa, neer dosa batter does not require fermentation.
To cook neer dosa, a hot tava (griddle) is used. A ladleful of batter is poured onto the hot tava and spread quickly to form a thin layer. The dosa is cooked on one side only, resulting in a soft, white, and lacy texture. It is typically served with coconut chutney, sambar, or a variety of curries.
Cultural significance[edit]
Neer dosa is a staple in the coastal regions of Karnataka and is often prepared for breakfast or as a light meal. It is known for its simplicity and ease of preparation, making it a popular choice in many households. The dish is also enjoyed in parts of Kerala and Tamil Nadu, where it is sometimes referred to as "water dosa."
Variations[edit]
While the traditional neer dosa is made with plain rice batter, variations exist that incorporate ingredients such as coconut milk or coriander to enhance flavor. Some recipes also include a pinch of salt or a few fenugreek seeds during the soaking process to add a subtle taste.
