Neer Dosa Recipe | How To Make Neer Dosa

January 24, 2017

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.

Neer Dosa Recipe | How To Make Neer Dosa

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:

1. Wash rice 2-3 times. Soak it in enough water for 4-5 hours or overnight.
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.

Neer Dosa Recipe | How To Make Neer Dosa

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.

Neer Dosa Recipe | How To Make Neer Dosa

6. Cover it with lid and cook for 2-3 minutes on low flame.

Neer Dosa Recipe | How To Make Neer Dosa

7. Once cooked, fold it into half and then quarted. Take off from the pan.

Neer Dosa Recipe | How To Make Neer Dosa

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
 CourseBreakfasts
 CuisineIndian
 Prep Time4 hours
 Cook Time20 minutes
 Passive Time4 hours
 Servings
2  people
INGREDIENTS
Recipe without coconut:
Recipe using coconut:
INSTRUCTIONS
  1. Wash rice 2-3 times. Soak it in enough water for 4-5 hours or overnight.
  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.
RECIPE NOTES
  • Season the dosa pan well with oil. As I used a non-stick pan, I have brushed with oil only once. 
  • 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.

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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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