Instant Raagi Neer Dosa/ Amboli (Finger Millet Crepes)

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Neer dosa or Neer dose literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from of Karnataka. ‘Neeru’ is the word for water in Kannada and Tulu. It’s called as poo-pole in beary language, and thellin dose in Kundapura Kannada. It is part of Udupi cuisine. It is also prepared in Maharashtra and they call it Amboli, which my mom makes it. 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. Here I have made a healthier version of it by using Raagi/nachni flour. Traditionally we need to soak the rice for neer dosa but my mom used to always make the instant neer dosa with Rice flour. Here I have used the Ragi flour and served with a very simple coconut and green chillies chutney.

Basic cooking method:

Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny rice 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:

1 chutney (coconut or coriander or spicy tomato or other chutney of choice) and/or sambar

2 jaggery mixed with grated coconut

3 Fish,chicken or mutton curry

4 Rasayana (banana or mango fruit salad with coconut milk)

Millet or Ragi as commonly known is regularly used in the South kitchens. It’s in fact the staple diet in many villages across South India.

People down South draw their strength heavily through consumption of Ragi porridge (kanji) or Ragi balls which is quite popular there.

Here are some reasons why you must include ragi in your diet:-

Ragi is rich in calcium. Instead of popping a pill, you can as well substitute that with ragi kanji. Boil a glass of water, put a spoon of ragi flour into boiling water, add a little salt and let it cool. Drink it with a pinch of salt and butter milk. This will not just cool your body, but also gives you strength and cools your body.

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.