Neer Dosas are delicate soft crepes prepared from rice batter. Unlike other traditional Indian dosa recipes, this recipe is free of lentils, and all you need is 3 ingredients – rice, water, salt. that’s it. A hint of coconut can add wonderful aroma and suppleness to these crepes.
Very simple and easy breakfast. Neer dosa is soft and delicious. It can be eaten along with chutney or coconut-jaggery mix. Neer dosa is a treasured breakfast option in Southern Karnataka region of India. The word Neer translates to ‘water’, in Tulu language that is commonly spoken in Mangalore/Udupi region. It gets the name because of the watery consistency of the batter.
It is an easy breakfast dosa option, requires no fermentation. Soak rice for a few hours, and grind the rice to prepare the batter. Dosas can be prepared immediately. A ladle full of the batter is poured on to a heated well-greased iron skillet, and cooked until the dosa separates from the pan on the sides.
It is naturally gluten-free and vegan.
How to make Neer Dosa?
What kind of rice to use?
Traditionally, dosa rice(raw rice) is used to make this recipe. It is readily available in South India, and it is the right choice.
If you are living outside India, medium-grain raw rice or sona masoori is a good substitute for dosa rice. A combination of idli rice and basmati rice works too. Having said that, you pick the right one for you based on your experiments.
1. You can use only dosa rice for preparing Neer dosa. Dosas may turn out hard if the quality of rice is not good or depending on how old the rice is. If that happens, add idli rice along dosa rice to make softer dosas. Or you could add grated coconut, they yield softer dosas. coconut to rice ratio is 1/4:1.
2. If the batter is too watery, then dosa will break. Add some rice flour to it to thicken the batter.
3. If the batter is too thick, dosa will be hard, not be soft and porous. Add water to dilute the batter a little
Grind soaked rice into a smooth paste, and then add water and salt to prepare the batter. The batter must be very smooth. Grind the batter giving breaks to your blender.
If you are using an iron skillet, use a well-seasoned one. Grease the skillet well, before pouring the batter. I used non-stick pan in the picture below. If are making this for the first time, use non-stick pan.
Once the batter is ready and has a water-like consistency, do not stir the batter before scooping the batter. If you do, wait for a few mins, let the tiny rice particles will settle at the bottom before scooping again.
Pour the batter from an angle (2-3 inches above the pan) on to a heated pan. You do not have to spread the batter using a ladle. Start pouring from one side of the pan, & then fill the whole pan with batter little by little.
Cover and cook for a while on high heat, when dosa starts leaving the pan from the sides, flip and fold. Repeat the same for rest of the batter
These dosas can be served with chutney, vegetable korma, or coconut-jaggery mix.
Hope you like Neer dosa. They are :
- & Incredibly light
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- 1 cup dosa rice
- 1/4 cup idly rice
- Salt to taste
- 1.5-2.5 cups water
- Wash and soak rice in water for 2-3 hours. Drain and rinse the rice
- Put the rice in the mixer along with salt. And grind it into a smooth paste. I usually add 1/4 : 1 water to rice ratio, and dilute the batter once it is all smooth.
- Once the batter is ready, heat, and grease the tawa with oil(use iron cast Tawa or nonstick).I used non-stick pan in the pictures here
- Now, add water to the batter until you get watery(thin) consistency of the batter.
- Take the batter from top-level, pour the batter the on to the heated tawa without touching the ladle on the tawa.
- Cover the lid and cook it for about a minute. Remove the cover and continue cooking until it is ready to peel from the corners. If needed, dosa can be greased now.
- fold the dosa on the Tawa and serve hot.
- Repeat for the rest of the batter.
- Serve the Neer Dosa immediately with Chutney or Saagu.
- The number of dosas prepared depends on the size of the pan being used.
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