Stuffed Neer Dosa also known as Madke Tellav in Tulu 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.
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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