About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Friday, April 13, 2007

Neeru Dosa


'Neeru Dosa' or 'Bari Akki Dosa' (Plain Rice Dosa) is another Dakshina Kannada speciality dish. It is usually made for breakfast. Its fast, simple and yummy!!!!!!!! My friend Anjana requested this recipe the other day saying, she just loves it..... I'm sure the rest of you will love it too!

Ingredients:

1 cup White Rice

1-2 tsp Oil

salt as per taste

Method:

  1. Soak rice in water for about 3-4 hours.

  2. Grind the rice with water to a very smooth paste. The paste should be thinner than the usual dosa batter. Add salt and mix well.
  3. Tip: Adding few spoons of fresh grated coconut while grinding the rice will give it extra flavour and taste.
  4. Heat tawa on the stove and smear little oil.

  5. Take the batter in a ladle and spill little by little on the tawa. Tilt the tawa to spread the batter evenly. Note that you cannot spread the batter with the back of the ladle like you do for other dosas.

  6. Cook covered for about 1/2 - 1 min. Pour little oil and cook covered for another 1-2 mins.

  7. Once cooked, carefully remove from tawa and serve hot with ghee and coconut chutney.Enjoi!

17 comments:

Anonymous said...

Yummy.

Thanks Ramya. But let me tell you that Neerdosa tastes better with Fish curry.

BTW saw this link in naachgaana.com are you a member of ng?

Keep on the good work.

Shetty

Ramya's Mane Adige said...

@ anonymous....

Hi, thanx for dropping by n leaving a comment.Maybe you are right about the fish curry thing, but I wouldn't know since I am a Veggie :).
About Naachgaana, no I am not a member But I am a regular visitor of NG

Latha said...

Hi Ramya,
This is my first time here! Welcome to the world of blogging! You have a nice blog! The thing that caught me was the name "MAne adige" :-) I am from good old bengalooru and to tell u the truth I have an effinity for anything Karnataka :-) Good hesaru for the blog!
I love neer dose! Its been ages since i made it. I will probably go right now and soak some akki! We also add a little fresh tenginkai to the akki while grinding!
Cheers
LAtha

Ramya's Mane Adige said...

@Latha,

Hi Latha,thanx for dropping in a leaving a comment. Glad you liked my blog!! Yeah, even we add grated coconut while grinding. If you didnt notice, I have added it as a tip in the recipe......

kavitha said...

Hi Ramya,
The typical Neeru Dosa is made by adding little grated coconut when you are grinding the rice. Also there is no need of keeping the batter for couple of hours

Kavitha

Ramya's Mane Adige said...

@Kavita,
Hi! The traditional Neeru dosa does not take anything but rice... Thats why its even called 'Bari akki dosa'!!! However, people do add a little bit of coconut. I have added it as a tip in the recipe.... I guess you missed reading that.
And I agree on your point that you dont need to keep it aside for a couple of hours... We can make dosas immediately. Will go ahead and update the post right away. Thanx!

Seena said...

Wow, Ramya, this is just like dosas I have posted!
thanks for telling me abt this. You know , we too make dosa like grinding rice soaked in water..:)
The wonderful thing is that You can take this with whatever curry or chutney we have and easiest too..! Thats why I like it,

Sunshinemom said...

Hi, Came from Srivalli's dosa post. My husband is from Karnataka and my SIL makes this so often...and it is ever so tasty especially with the coconut chutney - they do not add 'bhuja hua chana' like we do. Yours looks exactly like that.....simple, healthy and tasty!!

Anonymous said...

Hi,
I am from Mangalore.I am looking for traditional fish curry,Kori rassa and kori aajadina..Do you have these recipes..or can u suggest me some blog or link for this..
Thanks,
vini

Sanctified Spaces said...

I used to eat this from my friends tiffin carrier in Mysore.I even tried it once, but it did not taste as good as her tiffin.Shud give this a try again.

varsha said...

i tried neeru dosa,but it came out very thin&crispy..how do i avoid my dosa a browny colour on the side being cooked?

Ramya's Mane Adige said...

@Varsha,

Sorry that yours didnt turn out good.... Did you add enough fresh coconut while grinding? You could try adding a lil more of coconut, next time... Also, make sure to cook it only on one side and cook covered!! Good luck

Shruthi said...

Hii,
I tried neeru dosa.. dint have coconut so couldn't add... yet it was quite good to eat.. the mistake i did was i tried to cook on both sides (coz it was not specified in the method.. n i had not read the comments..!) and while trying to do tat dosa broke into pieces...! anyways it was nice.. haha.. thanks.. I love the site..:)

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Sheetal Shetty said...

Tastes even best with Kori Gassi :)

triveni said...

Hi ramya...

thanks a ton for creating this blog!!
I luv all ur recipes n regularly keep trying them. Neeru dosa is next on my list. Keep updating us!!!

Anonymous said...

what kind of rice do you use...is it the normal sona masori or the dosa rice ?