Spicy neer dosa or masale neer dose or uppu-huli dose is a very tasty breakfast recipe from Mangalore region of Karnataka. "Neeru" translates to water in Kannada language. So "masale neer dose" translates to spicy water dosa and "uppu-huli neer dose" translates to salt n sour water dosa in Kannada language. Spicy neer dosa are thin crispy instant dosas prepared using rice, red chili, grated coconut, coriander seeds, cumin seeds, tamarind and salt. I have ridgegourd dosa and pathrode recipes on this website, which makes use of same spices.
Spicy neer dosa is a quick and easy dosa recipe but if you want to prepare real thin, crispy and quality dosa then you need a bit of experience. The trick lies in adding right amount of water to the batter and the art of making dosa. The griddle or pan and the type of rice used also plays a major role in preparing thin and crispy dosas. A well seasoned cast Iron pan is used to prepare neer dosa or spicy neer dosa. But if you don't have one, then go ahead with non-stick pan. I have a quick video of uppu huli dose or spicy neer dosa, which I have embedded it below.
Uppu huli dose or spicy neer dosa video
If you can prepare neer dosa, then I would say this spicy neer dosa is just another variant with some extra ingredients. I have listed all tips and tricks in my neer dosa post. So please have a look on neer dosa recipe post to begin with. These spicy neer dosas can be served hot with either chutney or coconut oil or ghee.
Preparation time: 5 hrs Cooking time: 30 min Serves: 3
Ingredients: (measuring cup used = 240ml)
2 cups raw rice (dosa rice or sona masuri)
1/2 cup grated coconut
2 tsp coriander seeds
1 tsp cumin seeds
2 - 4 red chilies
1/2 small gooseberry sized tamarind
1 tsp jaggery (optional)
7 - 8 curry leaves
1 green finely chopped chili (optional)
3 cups water (including grinding; depends on rice quality)
Salt as per your taste
4 tsp refined oil or ghee.
Instructions for making uppu huli dose or spicy neer Dosa:
To make Spicy neer dosa first wash and soak the rice in water for at least 5-6 hours. I usually soak it overnight.
Drain the water and grind half of the rice using a mixer grinder until smooth. To grind the batter add the water, which is just enough to grind the rice. If you add more water then you won't be able to grind the rice well.
The batter should be very smooth. Check the batter between 2 fingers and you should feel smooth. Transfer it to a container.
In the next batch grind remaining rice, red chili, grated coconut, coriander seeds, cumin seeds, little jaggery and tamarind. Use required water and grind until smooth.
Transfer it to the same container. Add in salt and chopped curry leaves. Optionally you can add chopped green chilies.
Add in enough water to prepare thin dosa batter having watery consistency. If you are a beginner, don't make the batter very watery. Add water little by little after you start preparing spicy neer dosa or masale neer dose.
Now take the cast iron pan (well seasoned) or non-stick pan. Keep the stove at high flame and wait till the pan becomes sizzling hot. To check whether it has reached the proper heat, sprinkle little water on the pan and the water shall sizzle and evaporate. Smear oil using a small onion or a carrot if it is an iron pan.
Before making each neer dosa, stir the batter very well with the ladle. To make Spicy neer dosa you have to pour the dosa batter on the hot pan and it will spread on its own. Just have a look on the video given above.
Close the lid wait for about 10 seconds.
Open the lid, reduce the flame, wait for 5 more seconds. Take out the dosa from the pan by using a flat spatula. If you feel dosa is not thin, try adding some more water. Or if dosa is sticking to the pan, mix little rice flour and then try again. Fold the uppu huli dose or spicy neer dosa on the pan itself and serve it hot.
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