Sunday, 21 April 2013

Neer Dosa/Thin Rice Flour Crepes

Neer dosa, a cuisine from mangalore area of Karnataka is an ideal breakfast. It is also called cheela in northern India though it is prepared with other added ingredients like gram flour and other masalas.
Neer dosa calls for soaking of rice for around 2-3 hours and then grinding them to a watery batter which is poured on hot griddle and smeared with oil and cooked by covering.No flipping of dosas here.
But here is a simple twist to traditional method of soaking and grinding. I prepared from rice flour thereby making it instant neer dosa. Tastes heavenly when eaten with a combination of grated coconut with jaggery

For crepes
Rice flour- 1 cup
Water-1 1/2 cups
Salt to taste
Oil to smear

For Grated coconut and jaggery mixture:
Fresh grated coconut -1 cup
Jaggery grated- 1/2 cup
Sugar-1 tsp
Cardamom powder-1/2 tsp
Mix in a bowl all the above crepes ingredients except oil and see to it that there are no lumps.
Now on to a very hot griddle pour the batter little by little
Cook covered for 2 minutes and then smear 1/4 tsp of oil and let it cook for another 1-2 mins. Take off to the serving plate and enjoy with a mixture of fresh grated coconut and jaggery.
Grated coconut and jaggery mixture:
Mix fresh grated coconut with jaggery ,sugar and cardamom powder.
If fresh coconut is not available, dry scrapes of coconut could be used for coconut and jaggery mixture..
To prepare the mixture I didn't have fresh grated coconut, so I soaked 1 cup dry fine scrapes of coconut in little (1/4 glass of milk) for sometime and then added sugar,cardamom powder and jaggery powder and mixed well.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

 Sending this to Jagruti's Gain Popularity event.,Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking

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