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Have you looked at menus of authentic South Indian restaurants and ever wondered what ‘Neer dosa’ is? Well, mystery solved. Neer dosa is a dosa that is made only with rice flour batter. It is thin, crispy and so light!
This dosa with rice flour is inspired by the delectable Udupi-Mangalorean cuisine. And you know what’s better? It is not fermented at all! Which means you can make it instantly without waiting for hours for the batter to be ready. Tempted already? Here’s a quick recipe for you.
Before we get to the rice for this dosa with rice flour, we have a simple tip for you to get better taste and higher nutrition. Use rice flour that is made from organically grown rice. It is easily available, and you won’t be ingesting any pesticides that are usually used in the non-organic variety.
Historians unite about the fact that dosa originated in Southern India. But exactly where, is a matter of debate. Historian K. T. Achaya, says in his book, that dosa was known as dosai and was being consumed since 1st Century AD, as mentioned in the Sangam literature.
Another historian, P. Thankappan Nair, wrote in his book that the dosa originated in Udupi, Karnataka. A 12th Century text, known as the Manasollasa has a recipe for dosa (referred to as dosaka).
The present-day dosas are made from a mix of rice flour and urad dal flour. There are different variations of these dosas, with some using semolina flour. In this article, we are going to learn the recipe for making dosa with rice flour.
Serving size: 400g
Preparation time: 5 minutes
Cooking time: 10 minutes
Serving size: 5 dosas
1 cup of rice flour
1 1/2 cup of water
Salt, pink salt, or rock salt to taste
1 tsp oil (you can use butter/ghee)
1. Take a large bowl and add the rice flour and salt to it. Don’t add too much salt.
2. Add 1 and 1/2 cup of water in the mixture (you can also use warm water for better mixing).
3. Use a whisk to mix it well, so that you don’t form lumps. If you feel that the batter is too thick, you can add more water at this step.
4. In the meantime, place a non-stick tawa on the stove. You can put it on high heat until it is really hot. You can sprinkle a drop of water to check if it is hot enough.
5. Spread 1 tsp of oil (or butter or ghee) on the tawa.
6. Use a large round spoon to pour the batter on the tawa and spread it using circular motions. If you see holes forming on the dosa at this step, then you have got the right consistency of the batter.
7. Let the dosa cook on a medium flame. Cover it with a lid so that it remains soft on the top.
8. In a minute or two, you can scrape it from the sides and your dosa is ready!
Please note: Usually, the rice flour is soaked for a few hours or overnight. But since this is an instant recipe, we have skipped that step.
Did you know ‘neer’ in Tulu language means water? The dosa is given that name for its thin watery appearance. It’s easy to make this rice flour dosa. For the wholesome South Indian experience, pair it up with some sambar and coconut chutney.
It might take some practice to get a perfectly round dosa, but then even a triangular, or one in an undecipherable shape tastes equally yummy! The next time you have a hunger pang, don’t get hangry, just quickly make this dosa with rice flour instead. Your tastebuds will have a treat!
Try 24 Mantra Organic’s Rice Flour and Savour the taste of organic goodness.
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