Stuffed Neer Dosa also known as Madke Tellav in Tulu (local language spoken in Mangalore) is a traditional snack from the Mangalorean cuisine.
Though a Mangalorean, my knowledge about Mangalorean cuisine is limited to whatever Mangalorean dishes my mother cooked. Though neer dosa was regularly made at home, I was not aware about Madke Tellav. Recently a cousin remarked that I have not yet posted the recipe of Madke Tellav on my blog, and that was when I actually got to know about this dish. Madke Tellav is nothing but neer dosas stuffed with coconut and jaggery mixture. When I heard about this, I was sure that I would love this dish as I have a crazy sweet tooth.
Neer dosa is a lacey rice crepe made form unfermented rice batter. Neer dosa literally means water dosa in Tulu. Neer dosa stuffed with coconut and jaggery mixture makes for a healthy snack. It tastes somewhat similar to steamed modak and manjal ireta gatti (patolis). So, if you have a sweet tooth like mine, do give this recipe a try.
Neer Dosa literally means water dosa in Tulu. It is a soft, thin and lacy dosa which is made by soaking rice for a few hours and then blending the soaked rice till its smooth. The batter is not fermented. The consistency of the batter for neer dosa is very thin. Neer dosas are versatile enough to be paired with chutney/ chicken curry/ egg curry and even coconut-jaggery mixture.
About Stuffed Neer Dosa
It is known as Madke Tellav in Tulu.
It is Neer Dosa stuffed with coconut and jaggery mixture. A stuffing of coconut jaggery mixture elevates the taste of neer dosas multifold.
It is a healthy, popular snack of Mangalore since ages.
List of ingredients to make Stuffed Neer Dosa
For Neer Dosas
freshly grated coconut
Step-wise recipe with pictures
Wash and soak rice in water for 4 to 5 hours.
Drain the water and blend rice to a fine paste, adding water as required. Add more water to the batter and mix well to obtain a pouring consistency. The batter should be watery. Add salt to the batter and mix. Keep this aside.
To prepare the stuffing, in a mixing bowl, add grated coconut, grated jaggery, crushed cardamom and mix well using your fingers. Keep aside.
Heat a pan and drizzle oil over it. Pour a ladleful of batter with the gas on high flame and swirl the pan.
Cover the pan and cook the dosa on low flame.
Do not flip the dosa.Transfer the dosa to a plate. Place around 2 tbsp of coconut jaggery mixture on one end of the dosa.
Fold the corners & roll.
Repeat the same with rest of the batter and stuffing.
Stuffed Neer Dosa
For Neer Dosa
- 2 cups rice
- salt as per taste
- oil as required for cooking dosas
For the stuffing
- 2 cups fresh, grated coconut
- 1 cup grated jaggery
- 2 to 3 cardamoms crushed
- Wash and soak rice in water for 4 to 5 hours.
- Drain the water and blend rice to a fine paste, adding water as required.
- Add more water to the batter and mix well to obtain a pouring consistency. The batter should be watery.
- Add salt to the batter and mix. Keep this aside.
- To prepare the stuffing, in a mixing bowl, add grated coconut, grated jaggery, crushed cardamom and mix well using your fingers. Keep aside.
- Heat a non stick pan.
- Grease the pan with oil.
- Pour a ladle full of batter on the pan in a manner that the batter is evenly spread on the pan.
- Cover the pan with a lid and cook till the neer dosa is done.
- Do not flip the dosa.
- Transfer the dosa to a plate.
- Do not fold the dosa.
- Place around 2 tbsp of the stuffing (coconut jaggery mixture) on one end of the dosa.
- Fold the corners & roll.
- Repeat the same with rest of the batter and stuffing.
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