Neer dosa with Jaggery(Goddu ravo)

Neer dosa  literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from  Karnataka part of Udupi cuisine. 'Neer' is the word for water, Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice batter. A thin layer of batter is poured onto a heated flat griddle (tawa) greased with oil. The batter is spread with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry Neer dosa comes out soft It is served hot with chutney or Gravy

This is a popular Breakfast Item in Karnatakas Coastal belt, I grew up all my life eating this for breakfast....We call it Paan polo in Konkani & typical gravy which goes well with this is sprouted Moong Amti or Liquid Jaggery(Goddu ravo)

This is versatile dish can be had as Breakfast with chutney or Moong amti a Konkani sidedish or Can be served for lunch with Chicken curry...love these combo Here is the Recipe No fermentation Required

Try this Neer dosa/ Panpolo

For Neerdosa:

DosaRice :2 cups 

Coconut 1/2 cup

Just soak DosaRice for 4-5 hrsor leave it soaked overnite

Then grind in the Morning adding Coconut 1/2 cup to Rice with 1 cup water 

Grind to smooth paste add more water(1 to 1+1/2 cups) & make it thinner than Normal dosa 

Batter should be watery, add salt & MIX 

In nonstick pan grease with Oil...we usually grease oil using Onion for this to get flavour 

Then Pour Thin batter & keep Moving the pan in circles to form thin coating of Dosa

Or else sprinkler the batter like splashing it on hot griddle left & right side to form pancake

cook for a min each side with lid then turn around.....

Soft Paanpolo/Neerdosa Ready to be served with Liquid Jaggery(Goddu ravo) for Breakfast, Or as lunch with Chicken curry....Enjoy