Tiranga Neer Dosa | Tricolor Neer Dosa | Panpolo

Neer Dosa / Neeru Dosa/ Panpolo is a thin, soft and lacy crepes made using rice batter. This dosa is called neer dosa because the batter is watery. Neer/Neeru in tulu /kannada means water.

I have used 3 different flavoured rice batter. One is Masala (i.e., Saffron colored dosa). Second is white which is normal neer dosa batter (for white) and third I used Spinach/palak flavored). So I named this dosa as Tiranga/Tricolor neer dosa. (Three colors of our Indian Flag)

For making neer dosa, using cast iron tawa is the best. 

Do follow all the steps for perfect Neer dosa. 

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Tiranga Neer Dosa | Tricolor Neer Dosa | Panpolo

Yield: makes 30 - 40 neer dosas

Author: Namitha Shenoy

A tricolored thin, soft and lacy rice crepes flavoured with masala (saffron color), normal rice flavored(white color) and spinach/palak flavored (green color).

Ingredients:

For the Saffron Batter :

• Dosa Rice - 1 cup
• Onion (chopped) - 1
• Garlic cloves - 3 to 4
• Coriander seeds - 1 tbsp
• Fresh Coconut (grated) - 2 tbsp
• Byadgi chillies - 3 to 4
• Salt to taste
• Oil (1 tsp) to fry the masala and little oil to grease the tawa

For the White Batter :

• Dosa Rice - 1 cup
• Fresh Coconut (grated) - 2 tbsp
• Salt to taste
• Oil to grease the tawa

For the Green Batter :

• Dosa Rice - 1 cup
• Spinach/Palak leaves - 1 cup (tightly packed)
• Green chillies - 2
• Fresh Coconut (grated) - 2 tbsp
• Salt to taste
• Sugar - a pinch
• Oil  to grease the tawa

Instructions:

For making Saffron Batter :

1. Wash and soak dosa rice atleast for 3-4 hrs or overnight.
2.  For the masala : Heat oil in a pan, add onions and garlic. Saute until translucent.                      Add byadgi chillies and coriander seeds and fry for a minute. Switch off the flame. Allow it to cool completely.
3. Drain off all the water from the rice. 
4. In a blender jar, add the rice, sauteed masala, grated coconut and ½ cup of water and grind to a very smooth paste.
5. Transfer to a bowl. Add 1 cup of water in the blender jar, wash off the extra batter and add it to bowl. Mix the batter well making  sure that  the batter is watery. (water required approx 2 - 2½ cups)
6. Add salt to taste (about ½ tsp). Mix well and set aside. 

For making White Batter :

1. Wash and soak dosa rice atleast for 3-4 hrs or overnight.
2. Drain off all the water from the rice.
3.  In a blender jar, add the rice,  grated coconut and ½ cup of water and grind to a very smooth paste.
4. Transfer to a bowl. Add 1 cup of water in the blender jar, wash off the extra batter and add it to bowl. Mix the batter well making sure that the batter is watery. (water required approx 2 - 2½ cups)
5. Add salt to taste (about ½ tsp). Mix well and set aside.

For making Green Batter :

1. Wash and soak dosa rice atleast for 3-4 hrs or overnight.
2. For blanching the spinach : Boil water in a vessel. Switch off the flame. Drop in washed spinach leaves, pinch salt and a pinch sugar.Mix well and let it sit for 2 minutes. Then remove from hot water and immediately put in ice cold water. (this process gives a very nice green color to the batter). Drain off the water completely. Keep aside
3. Drain off all the water from the rice.
4. In a blender jar, add the rice, blanched spinach/palak leaves, green chillies, grated coconut and ½ cup of water and grind to a very smooth paste.
5. Transfer to a bowl. Add 1 cup of water in the blender jar, wash off the extra batter and add it to bowl. Mix the batter well making sure that the batter is watery. (water required approx 2 - 2½ cups)
6. Add salt to taste (about ½ tsp). Mix well and set aside.

1. Tricolor batters are ready.
2. Now its time to make dosas.
3. Heat a cast iron pan. (check for temperature by sprinkling water)
4. Grease the tawa with coconut oil using half onion pricked with a fork.
5. Mix the batter well before pouring.
6. First take the saffron batter, pour carefully on the top. Then white batter in the middle and similarly green batter bottom.
7. Cover and cook for a minute on low flame.
8. Once the dosa is cooked completely, it is ready to serve. (Do not cook the dose on both sides).
9. Finally, gently fold the dosa on the tawa itself and serve with homemade butter or any chutney of your choice.

Notes:

Well soaked rice gives very smooth batter.

 Adding coconut is optional. however enhances the flavour and makes the dosas soft.

  Cook the dosa in steam, as we are not flipping and cooking both sides.

Use only spinach leaves discarding the stems. While blanching them don't overcook them (just 2 minutes is enough) and immediately put in cold water.

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