Instant Raagi Neer Dosa/ Amboli (Finger Millet Crepes)

Posted on

DSCN4117 copy

Neer dosa as it is commonly called, Neer means water in kannada. It is basically a crepe made of rice batter. It is very light dosa and very soft also. It is delicacy of coastal Karnataka and is a part of the Udupi cuisine. It is one of the regular breakfasts prepared by the Kokani community or the Tulu community.

It is also made in Maharashtra and it is called Amboli here. I remember my mom make it often for breakfast when I was small. It is traditionally made on a flat tawa made of cast iron. The batter is nearly watery consistency and is to be poured by a glass from outside to inside apart from the traditonal dosa which is spread inside to outside.

I used to enjoy it very much when I was small. These hot neer dosa/ Amboli are very tasty and you can eat many as compared to eating normal dosa as these are very thin and light. Traditionally it is made by soaking rice and grinding it with coconut also to make the Neer Dosa. But my mom used to make the instant version.

My mom used to make it with Rice atta/ flour so that it can be made instantly. I is made by mixing the rice flour in water with salt to make the watery mixture and make dosa’s.

Here I have made a healthier version of it by using Raagi/nachni flour. Here I have used the Ragi flour and served with a very simple coconut and green chillies chutney.

 

What do we need:-

2 Cups Ragi Flour

4-5 tbsp Baarik rava (super fine semolina)/ optional

Salt to taste

2 cups water

Oil

For the Chutney:-

½ Cup freshly grated coconut

3-4 Green chillies

Salt to taste

Water

How do we do it:-

For the Dosa:

1 Take the Ragi flour in a bowl.

2 Add the baarik rava. Add water little by little with stirring continuously so that lumps are not formed.

3 Add the water and salt and mix nicely so that no lumps are formed.

4 The batter should be runny than the normal dosa batter. Adjust the water if you think the batter is thick.

5 Keep a non-stick Tawa/ griddle on flame.

6 Pour the dosa batter with the help of cup onto the tawa from outside to inward, forming the outer circle first and then moving inwards.

7 don’t try to spread it. You have to put it with the cup only at the first time.

8 Put some oil on the sides of the dosa.DSCN4115

9 Let it cook from the bottom and you can see when it changes its colour on the top and starts leaving the tawa remove it from the tawa.

10 You can Cover and cook it also so that the top layer is also cooked nicely.

11 Serve hot with chutney of your choice or anything you like.

For the Chutney:-

1 Grind the coconut, green chillies, salt and a little water all together to make a fine paste for this simple coconut chutney.

Note: The batter should be runny and poured on the tawa from a bit top so that they form a net like pattern.