The breakfast wonder of Udupi, this cottony soft neer dosa is very much easy, quick and flexible too. This ultimate Indian crepe looks paper thin, delicate while being velvety soft to eat. Neer dosa, authentically made up of raw rice and coconut. And it appears plain, milky white with lots of holes like a lacy textile. I had been eating the same, color-less crepe for years and never thought I could even change the color. Something pretty, gorgeous and vibrant colored dosa?? Obviously food stuff becomes more appetizing and appealing when they have color factor. This concept put me in actual trials of changing color and finally the mission accomplished. So I am here with cucumber neer dosa.
Cucumber, a summer veggie is so incredible that it can elevate the deliciousness in which it is present. When cooked, the cucumber wafts out a pretty good aroma which is so strong that anyone can feel hungry. When I say cooking cucumber, it doesn’t mean in the form of curry like we do with normal vegetables. Because that way it’s not even tasty. I know.
But, but cucumber when integrated with batter, say dosa or idli, it’s an absolute bliss. This has been proved in cucumber sweet idli, savory idli and sweet dosa as well. Cucumber neer dosa has once again proved it right and it’s a complete WIN for me.
The gorgeous green batter that is very thin, just like water is simply poured over the griddle like a layer. You can visualize it as a lacy textile with plenty of holes when on the griddle. But after cooking, the neer dosa turns delicate and soft with infused aroma of cucumber. Which is a true breakfast heaven.
My kindergartner son loved the dosa and appreciated me for making such an awesomeness. Proud Me!!!