Neer Dosa Recipe | How To Make Neer Dosa
Have you ever tasted Neer Dosa?? If not, try these soft, delicate and lacey textured dosas at home with very few ingredients required. Neer dosas are prepared with rice batter, but you can even add coconut to it while grinding. It is easy to make during winter as no fermentation is required, making it easy and simple dosa.
Neer Dosa is a popular breakfast in Karnataka. I have tasted these in Bangalore restaurants served with grated coconut and jaggery, tempted to make it at home. It pairs well with sweetened coconut milk, egg and chicken curry and even with your favourite chutney. Here, I served with Restaurant Style Chicken Curry for breakfast.
When I started making this, after 1 or 2 trial, Oh boy!! I didn’t want to make it again. It will form cracks, stick to the pan and what not! Recently after winter greeted, I realised that my raw rice grains started attracting worms, because of lack of sunlight. In an urge to finish it sooner, I started making Neer Dosa and rice flour out of it more often. And that’s how I got hang of the recipe.
I have tried with and without coconut and their recipes are shared below. These dosas are so light that you will easily have 5-6 dosas in a go. Neer Dosa will stay soft even after few hours, It won’t dry off.
How to make Neer Dosa with step-by-step photos:
2. Drain and keep aside the water in which the rice was soaked. I usually use it for ginding.
3. Add grated coconut (if using), then rice and water little by little and grind till you get a smooth batter. If touched between your fingers, it should be smooth rather coarse. Pour it in a mixing bowl.
4. Add little water in mixie. Close and shake well. Pour it into the bowl of batter. Add remaining water and salt. Mix well.
5. Heat dosa pan on high flame. Brush it lightly with oil. Pour 2 ladles of batter and swirl the pan to spread it all over. The pan should be nice hot to get a lacey pattern.
6. Cover it with lid and cook for 2-3 minutes on low flame.
7. Once cooked, fold it into half and then quarted. Take off from the pan.
8. Repeat above steps with the remaining batter. Don’t stack the dosas when its hot, as it will stick to each other. Stack once cooled.
Neer Dosa Recipe | How To Make Neer Dosa
Ingredients
- Recipe without coconut:
- 1 cup Raw rice
- 1.5 cup Water
- 1/2 tsp Salt
- Recipe using coconut:
- 1 cup Raw rice
- 1/3 cup Grated coconut
- 2.5 cups Water
- 1 tsp Salt
Instructions
- Wash rice 2-3 times. Soak it in enough water for 4-5 hours or overnight.
- Drain and keep aside the water in which the rice was soaked. I usually use it for ginding.
- Add grated coconut (if using), then rice and water little by little and grind till you get a smooth batter. If touched between your fingers, it should be smooth rather coarse. Pour it in a mixing bowl.
- Add little water in mixie. Close and shake well. Pour it into the bowl of batter. Add remaining water and salt. Mix well.
- Heat dosa pan on high flame. Brush it lightly with oil. Pour 2 ladles of batter and swirl the pan to spread it all over. The pan should be nice hot to get a lacey pattern.
- Cover it with lid and cook for 2-3 minutes on low flame.
- Once cooked, fold it into half and then quarted. Take off from the pan.
- Repeat above steps with the remaining batter. Don't stack the dosas when its hot, as it will stick to each other. Stack once cooled.
Notes
The batter should be watery. Insufficient water will lead to cracked dosas.
Stir the batter well everytime, before making dosa. Unlike other dosas, no need to pour oil on top of batter while making neer dosa.
