Neer Dosa or Bari Akki Dosa

Neer Dosa or Bari Akki dosa is a famous South Canara dish. Dosa is prepared using only rice. So it it called as bari (only) akki ( rice) dosa. So it is prepared only with Raw rice . This dosa can be prepared for break fast, as snack or even for dinner. We call it as Neer (water) dosa since the dough consistency is like water.

Neer dosa is eaten with jaggery, jaggery coconut, fruit rasayanas like mango, banana even coconut milk and jaagery combined Kai haalu. Even we eat Neer dosa with Moong dal payasam. It is one of the favourite dish of many.

Raw rice is soaked for 2 to 3 hours and ground nicely to paste with little water. Then more water is added to thinner the dough. It is better to use non stick dosa pan since dosa do not stick on that. Back at home in villages they use traditional pans.

Things Needed :

Raw Rice ( Dosa Rice ) : 2 cups.
Tender coconut : 2 to 3 Table spoons
Salt : As required.
Salt : as required.
Oil : 5 Table spoons.
Ghee : 2 to 3 Table spoons.
Water : 2 to 3 cups.
Oil : 2 to 3 Table spoons

Method :

1. Wash and soak raw (dosa) rice for 2 to 3 hours.
2. Grate coconut and grind soaked raw rice with fresh coconut with little water.
3. Grind till the dough turn into nice paste.
4. Remove from the mixi jar to a big bowl
5. Add required water and make the dough consistency in to thinner. ( I cup rice = 2 to 2 1/2 cup water).
6. Add required salt and mix it well.

7. Now keep a pan on the fire and heat. Sprinkle oil and put a full ladle of dough. Spread the dough by holding the dough.

8. Cover it and cook for 1 minute. Now remove the cover and take out the dosa and keep it aside in a plate.

9. Each time you need to mix the dough just before pouring on the pan since the consistency is thin, the rice part goes down.
10 Repeat the same and prepare the rest of the dosas. Serve with the side dish you prepared.

Note : 

You can use 1/2 cup of hot water just before you prepare dosa. It helps the dosa to be soft. Remember do not add boiling water. Just hot water will do.Using coconut or tender coconut pulp adds to the taste and it is optional. You can prepare nice dosas without coconut also. You must mix the dough each time you prepare dosa. (Since the consistency of the dough is watery, the water part comes up quickly and the rice dough goes down the bowl. So you need to mix it each time. Using ghee instead of oil is optional. It also adds to the taste. You must cover the dosa quickly as soon as you spread the dough on the pan or dosa turns white as if it is not cooked.
Preparation time : 30 minutes + Soaking time 3 hours.

Serves 3 to 4.

Mishaal Pav ( Mixed Pulses and Buns).

Mishaal means mixed Pulses. This curry is specially made of mixed pulses like green gram, avade kaalu, whole channa and even you can mix pea pods.  Pav is buns. Mishal Pav is very nice to eat during rainy season and Eating pulses during rainy season help us to keep our body warm too. This curry goes well with chapatis or pooris too. Here is a recipe of Mishaal Pav of My style.....
Things needed :
Whole Moong : 1 cup
Peas : 1/2 cup.
Avade.( one variety of pulse): 1/2 cup.
Pav bhaaji Masala: 1 Tea spoon.
Onions : 4 ( Medium size).

Potatoes : 2 ( Medium Size).
Tomatoes : 2 to 3 ( Medium Size ).
Salt : to taste
Turmeric powder : a pinch.
Jeera : 1 Tea spoon.
Coriander leaves : 2 Table spoons.
Ginger : 1 Tea spoon. ( Grated).
Green chillies : 2
Oil : 1 Table spoon.
Butter : 4 to 5 Table spoons.
Buns : 2 packs.( about 8 Numbers).

Method : Wash and  soak in water for 6 to 8 hours. Pressure cook all the pulses together  with a cup of water for 8 to 10 minutes and leave it for cooling. Wash and cut potatoes, onions, green chillies tomatoes into small pieces and keep it aside. Cut coriander leaves and grate ginger and keep it aside. Boil Potatoes using little water ( cook ) till soft and keep it aside.
 Now keep a pan on the fire and add oil and heat. Add jeera, grated ginger and cut green chillies . Fry them for 1 minutes and add cut onions and fry nicely till brown. Now add cooked potatoes and tomatoes. Mix well and cook them for 2 minutes. Now add Pav bhaji Masala and salt to it and add cooked  Pulses to the mixture and add  turmeric to it. Cook nicely for 5 minutes. Let it get thick. Remove from the pan and pour it to the serving bowl. Now add coriander leaves to the curry. Add 1 table spoon of butter to the curry and serve with hot buns and little cut onions.

The buns should be heated on tava using the butter. Cut  buns in the mid equally and apply butter on both the sides of the bun and heat them on the tava.( Both side should be heated, see that it does not get burnt).
Note : You can eat this curry with a thick Sev also. Spread the Sev on the top of the curry just before serving.  Can add red chilly powder( 1/2  tea spoon ) to the curry to get hot and spicy taste.
Serves : 4 to 5.