This is a Mangalore delicacy served with coconut chutney, coconut-jaggery mix or sambar. Being a Mangalorean I am privileged to post the recipe of Neer Dosa. It is easy to prepare except the step of spreading the dosa batter on tava which needs little expertise. Here is a basic Neer dosa recipe which can be altered by adding ingredients like cucumber or coconut which gives a different taste. Usually, this is prepared for breakfast and can be carried in lunch box as it will not be hardened after hours, like other dosas.
Dosa Rice – 4 cups
Salt – 1 tsp (to taste)
Grated Coconut – ½ cup (optional)
Water as required
Oil/ Ghee for preparing dosa
Batter: Wash and soak dosa rice for 4-6 hours. One can use only dosa rice or combination of dosa rice & red raw rice (1:1 propotion). Wash again after soaking and drain water completely. Grind Rice, coconut (optional) and salt in a mixer or wet grinder to smooth paste adding required amount of water. Using a wet grinder enhances the taste as it can finely grind. Dosa should be prepared with the fresh batter or refrigerate the batter until you prepare dosa. It should not be fermented.
Making dosas: Adjust the consistency of the batter by adding enough water. It should be of running consistency (watery/Neer) than any other dosa batter, hence the name. But, requirement of water depends on quality of rice. So make the consistency of batter not too watery initially, check by preparing one dosa if it comes out clean from the tava/ griddle. It should not stick to tava. You can add water if dosa is hard and brittle. Refer the image.