Neer Unde

At least a few of you would have heard of "neer dose". The ingredients of "neer unde" are similar to that of "neer dose". Just that the preparation method is a little different.

Well, I am sure most of you reading this recipe, wouldn't have tasted this before. It is a special Malnad recipe passed on to me from my mom. Try it out when your taste buds crave for something new.

Ingredients:
Dosa Rice - 1 large cup
Coconut gratings - 3-4 spoons
Chili - 3 (or as per taste)
Jeera - 1 spoon
Ginger - 1 inch
Asafetida - for aroma and flavoring
Salt - as per taste
Sufficient water for grinding
Oil

Method:
- Soak rice for up to 4hrs. Grind the soaked rice with all other above ingredients in a grinder until it becomes smooth. Add sufficient water as needed.
- Now transfer the watery mixture into a large bowl and let it ferment overnight (Neer Unde can be made instantly without fermentation. Fermentation give a sour taste which I love, but it is totally optional).
- The following day, smear a large frying pan with just 2-3 spoons of oil and heat it. Now pour the batter into it and stir continuously. It wont take too long for it to thicken. The consistency should be like that of thick whipped butter/sreekhand or like the akki rotti/papad/sandige dough.
- Smear little oil or water to your hand and make flattened balls out of this thick paste when hot.
- Place the flattened balls on oil-smeared-pan and heat it with a covered lid. Your neer unde is done once both sides turn golden brown. pour a spoon of oil if needed.

Neer unde with coconut chutney + coconut oil is my fav combination. Try out and enjoy the Malnad taste. :)

Imp. Tip: Just in case if u mess up with its consistency while preparing the dough (which is tend to happen for a beginner :D), dont worry. You can make round balls, place them in a large bowl & cook in cooker (like idlis). Even that tastes pretty good.