I am from Kanhangad a small town in Kasargode, Kerala, India.. many may not have heard about this place and hence the hierarchy. We have bekal Fort close to us, Nithyanda swami’s samadhi place and a town that still stays the way it was 30+ years ago. My breakfast most days will be either dosa sambhar, idly, uruliyappam, ariyuppumavu or neer dosa when in my home town. I love the days when it is neer dosa :), I feel it is the most purest form of breakfast, second comes pongal for me. In Malayalam I like to use the term nairmalyam. It is the least complicated dosa, but the most satisfying. It is so delicate and can be called as soul food. People in Manglore can relate to the feeling.
Lot of curries, chutneys will go with it very well. The best combo is when you apply a bit of ghee on top of the dosa in tawa when it is done cooking and sprinkle the sugar on top. Roll like masala dosa and have it hot from tawa.
One Friday during these days we tried combo of neer dosa with meen pollichathu and was a super hit at home.
Neer Dosa
Raw rice( Sona Masoori/Biriyani Rice )- 3 cups
Coconut milk or Coconut
If coconut milk – 11/2 cups
If grated coconut – 1 cup
Water – 1 cup
Salt – As needed
Grind rice, coconut and water together to a nice paste and add salt as needed.
The consistency should be watery than dosa batter and when you pour on tawa it should be spreadable or flowing in the tawa.
On the tawa (cast iron is the best) pour the batter and try to rotate tawa and have it as thin as possible.
Cover the tawa and wait for a minute, the dosa should be cooked. Do not flip the dosa, just take it out and enjoy it when its hot.
You can apply ghee when its on tawa and sprinkle sugar and that will make a nice dessert ending for the meal :).
Meen Pollichathu
Good Times 