- submitted by Dahlia on 05-11-2011
(Varati, Coconut Dosa, Pan Polo, Soyi Polo, Rice Crepes)
Rice - 2 cups
Grated Coconut - 1 cup (preferably tender coconut)
Salt - to taste
1. Wash and soak the rice for 2-3 hours.
2. Drain and grind it to a smooth paste along with grated coconut.
3. Pour water and thin out the dosa batter. The batter should be very very watery. Add required salt.
4. Heat a dosa pan on medium low heat. The tawa should not be very hot.
5. Pour a ladleful of batter in the tawa and rotate the tawa so that the batter spreads evenly into a very thin crepe.
6. Drizzle few drops of oil, cover with a lid and cook on low flame for a minute or two.
7. Gently remove the dosa and fold it into a triangle.
8. This dosa remains very soft for a long time. So you can make this well ahead of time for parties, for guests or picnics.
- In Karnataka, neer dosa is typically had with some chutney (coconut chutney
, tomato chutney
etc.) for breakfast.
- It is also commonly had with fish curry
or prawns curry
- It also goes very well with chicken curry
, egg kurma
or any other veg kurmas
- It is also quite common to have neer dosa with Rasayana
(made with some kind of fruit like banana, mango or orange mixed in coconut milk and sweetened with jaggery or sugar).
- Some people also like to have this with some grated coconut sweetened with sugar or jaggery.
- A similar dish is made among the muslims in south tamil nadu and south kerala called 'Paalaada
'. In Paalaada, coconut milk is used instead of grated coconut.
Click to see a variation of Neer Dosai without coconut.