Neer dosa

Neer dosa is a type of dosa, a popular South Indian dish, originating from the Tulu Nadu region of Karnataka. The term "neer" translates to "water" in Tulu, indicating the watery consistency of the batter used to make this dosa.

Etymology

The name "neer dosa" is derived from the word "neer" which means water in Tulu language, and "dosa" which is a type of Indian pancake. This is due to the watery consistency of the batter used in the preparation of this dish.

History

Neer dosa is believed to have originated in the Tulu Nadu region of Karnataka. It is a staple food in the Mangalorean and Udupi cuisines, and is also popular in other parts of South India and among the Indian diaspora worldwide.

Preparation

Neer dosa is made from a simple batter of rice and water. The rice is soaked overnight, then ground to a fine paste and mixed with water to create a thin, watery batter. This batter is then poured onto a hot tava (griddle) and spread into a thin layer. The dosa is cooked until the edges start to lift from the tava, then it is folded and served. Unlike other types of dosa, neer dosa does not require fermentation.

Serving

Neer dosa is typically served with a variety of chutneys, such as coconut chutney, tomato chutney, or sambar. It can also be served with non-vegetarian dishes like chicken curry or fish curry.

Variations

There are several variations of neer dosa, including those made with coconut milk, which gives the dosa a sweet flavor. Some versions also include spices or herbs in the batter for added flavor.

See also

• Dosa
• South Indian cuisine
• Mangalorean cuisine
• Udupi cuisine

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