A colorful breakfast with wonderful spices is this Khara Dosa -Spiced Neer Dosa. The most popular one Mangalorean styled Neer dosa is free of fermentation and can be prepared with just 3 ingredients. Additionally, few spices are added to this batter to make Khara dosa. It is spicy & tangy. Pairs well with jaggery syrup or coconut-jaggery mix.
South Indian specialty Dosa is one of the popular breakfast options. There are many variations to it. A single batter recipe and you can treat yourself with 2-3 varieties of delicious Dosas. Growing up, I would eat Dosas every day. In fact, almost every household in southern Karnataka has its own way of making them with various toppings and base batter. One such type is this Spiced Neer dosa. It is a variation to the regular Neer Dosa. Spices added are coriander seeds, cumin, tamarind, & red chillis(Byadagi Chillis).
What is Dosa?
Dosa is a cooked flat thin layered rice or wheat batter, made using a fermented batter and sometimes without. When wholegrain is used to make dosas, it is soaked first, and then ground to a paste. It can look like a pancake or crepe depending on the way it is poured onto the griddle. Various mix of toppings can be added to the batter and then poured on to a heated griddle.
For other varieties, have a look at these –
Spiced neer dosa is like a crepe. Poured from a few inches above the pan, and this dosa has a soft and smooth texture.
How to make Khara Dosa?
Traditionally, rice is soaked for a few hours and then ground to make the batter. I soak rice in hot water for up to an hour and then grind it. While grinding the rice, fresh or frozen coconut can be added along with coriander seeds, cumin, red chillies, tamarind, and salt. A tbsp of brown sugar or jaggery enhances the taste.
Soak the long grain rice in hot water for 45 mins – 1 hour.
Drain the water and grind the rice along with coriander seeds, cumin, red chillies, tamarind, and salt. Add water little by little while making the batter and make a smooth batter.
Transfer the batter to a bowl, and then add water to make the batter flowy. Consistency should be that of milk. You can also top this batter with fresh green herbs like fenugreek or spinach or grated vegetables like bottle gourd, carrots for texture.
Heat the pan. Let the pan be hot. Pour the batter from an inch above the pan. Fill the pan completely with batter. A thin layer will be formed. Cover and cook for a minute
Grease the dosa, and flip it. Fold and serve hot. Repeat the same for the rest of the batter.
Khara dosa is tasty as it is. You can just have it with as simple as honey if needed or any chutney of your choice. Potato saagu pairs well too. We generally have it with jaggery syrup and ghee or coconut-jaggery mix.
I hope you like the recipe. It is-
- & extremely delicious.
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Spiced Neer Dosa | Khara Dosa
- 2 cups sona masuri or long grain rice
- 1/4 cup fresh or frozen coconut optional
- 2 tbsp coriander seeds
- 1 tbsp cumin
- 3-4 red chillies adjust this based on your spice intake
- 1 lemon sized tamarind or 2 tsp tamarind syrup
- 1 tbsp jaggery or brown sugar optional
- salt to taste
- water for making the batter
- oil or ghee for greasing
- Soak long grain rice or dosa rice in hot water for 45 mins – 1 hour.
- Drain the water from rice and rinse.
- Grind the rice along with coriander seeds, cumin, red chillies, tamarind, and salt. Add water little by little while making the batter and make a smooth batter. Transfer the batter to a bowl, and then add water little by little to get a flowy batter.
- Heat the pan. Let the pan be hot. Pour the batter from an inch above the pan.
- Fill the pan completely with batter. A thin layer will be formed. Cover and cook for a minute
- Grease the dosa, and flip it. Fold and serve with a vegetable gravy or chutney or jaggery syrup
- Add rice flour if the batter is too watery and if the dosa is sticking to the pan.
- Add water little by little to adjust the consistency if dosa is hard.
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