Neer Dosa - Authentic Mangaluru Dosa

Authentic Mangaluru Breakfast Delicacy.

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Simple 3 Step Process.

1. Prep the Batter

2. Make the Dosa (Science is in the Technique of Pouring - This is perfected with practice, you won't get it right in the 1st attempt)

3. Serve (With Chutney or whatever Curry available. Goes best with Chicken/ Fish Curry)

Method

1. Soak Raw Rice in water for half an hour (over night is an option)

2. Grind the Rice into a smooth batter by adding some grated coconut and salt to taste

3. Make sure there's no pieces of rice and it's a finely grinded thick batter

4. Pour onto a Bowl for ease of make the Dosa

5. Add water on the Bowl depending on how thin you need the batter (imagine Water! That's the consistency you need)

6. Take a cast iron Dosa Pan (I Recommend as it cooks evenly using its heat)

7. Grease the cast iron pan with oil and heat the pan. (Remember grease the pan with oil, don't pour any oil) 

8. Pour the batter from one corner of the pan slowly throwing the batter to the other corner of the pan (this is the difficult part)

Not everyone gets it right in the 1st time.

Keep practicing this pouring technique till you get it right.

9. Make sure the pan is always on medium high heat.

10. Cover and cook for 30 seconds to 1minute

11. You'll see the Dosa lifting itself up lightly from the corners

12. Now is the time to fold it and remove. Place the Dosa on a cutting board or cooling rack, once slightly cooled, serve on a plate or hot box (if you don't do this, Dosa will end up sticking on each other and you'll end up eating pile of cooked rice dough)

Serve and enjoy. Photo of the Pan added for reference