Neer dosa

Pan Polo"Neer Dosa" (Tulu:ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crepe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa(Pan Polo) is a delicacy from Tulu Nadu region of Karnataka. 'Neer' is the word for water in Tulu and a few other Indian languages. Thuis dosa was introduced by the Konkani's when they migrated from Konkan area. Later this became popular among st the local area and now being called as Neer Dosa.

Basic cooking method

Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa. Salt is added. 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. It is served hot.

Serving methods

Neer Dosa is eaten with

• chutney (coconut or coriander or spicy tomato or other chutney of choice) and/or sambar
• jaggery mixed with grated coconut
• Fish,chicken or mutton curry
• Rasayana (banana or mango fruit salad with coconut milk)

Neer dosa is especially popular among the Havyaka community and the Tuluvas in Tulu Nadu. The Havyaka people refer to it as "Thellavu" which means thin dosa. It is also called Poo-pole in Beary bashe or Nakknikk. Neer Dosa is also popular in other parts of India, especially in Mumbai where migrants from Tulu Nadu live.

References

External links

• Recipe in Kannada