I have given a modern touch to the age old recipe. Neerdose is a commonly known breakfast recipe now. If you are new to the name then let me tell you that Neerdose proudly hails from South Canara, Mangalore and Udupi. It is the simplest breakfast recipe you can ever make with rice.
In coastal region, it is every mothers saviour recipe when they run out of breakfast options. It is best served with coconut-jaggery mix or chutney. This dosa is so light, paper thin that you can easily lose count of dosas you eat.
Getting the batter consistency right is the secret to perfect and light Neerdose. Unlike your regular dosa batter, this one watery. And when the batter is thin, pouring it on tawa/pan is another challenge. You have to gently splash the batter the hot tawa.
Our dosa batter is different from the original. The batter is not made thin, but to pourable consistency, to match your regular dosa/idli batter. But since this batter contains only rice, the batter too will be light. Just suppose you mess up the batter recipe, the dosa will turn out thinner. With thick dosa, you can sandwich the coconut filling and eat it as-is. Thinner dosa will not be able to hold the filling. What actually matters is you enjoy the recipe.
In a bowl mix together coconut filling ingredients. Mix it with your hands so that you can break any jaggery lump.
Heat a pan. Pour a ladle of dosa batter. Do not spread the batter. It will spread by itself and depends on the batter consistency. Once the Dosa is done sandwich coconut filling between 2-3 dosas.
- Rice 2 cups
- Coconut 2 tbsp
- Jaggery 1 tbsp
- Salt to taste
- Coconut 1 cup
- Jaggery ¾ cup grated
- Cardamom/Elaichi powder 1 tsp
- Salt a pinch
- Cashew nuts 1 tbsp (optional)
- Soak rice for 2 hours.
- Grind together soaked rice, coconut, jaggery and salt to a fine paste. You may add 1-2 tbsp of water to grind.
- Add ½ cup of water to thin the consistency, mix well and keep aside.
- In a bowl mix together coconut filling ingredients. Mix it with your hands so that you can break any jaggery lump.
- Heat a pan. Pour a ladle of dosa batter. Do not spread the batter. It will spread by itself and depends on the batter consistency.
- Sprinkle a tsp of ghee/oil. Cover and cook for a 1 minute.
- Flip the dosa and cook the other side. Remove.
- Continue to do this for more dosa.
- Once the dosa is warm, sandwich coconut filling between 2-3 dosa. Top it with ghee and honey (optional) and serve warm. If you do not fancy all this, make a thin dosa batter to make paper thin dosa and enjoy with coconut filling.
- Rice can soaked overnight as well.
- Reduce the amount of jaggery to adjust to your sweet tooth.
- Before adding salt to coconut filling be sure to check as jaggery sometimes contains little salt.
- If you make thin dosa then enjoy the filling as dosa roll.