Neer Dosa is thin, fluffy and lacy crepes made with rice batter. Neer dosa is yet another variety of dosa from the Udupi cuisine. The word ‘neer’ translates to ‘water’ in kannada/tulu language, which means ‘water dosa’. These dosas are so called as the batter is watery and not thick like the usual dosa batter.
Neer dosas are easy to prepare as fermentation is not required. You just need to soak the rice for about 4 to 5 hours or overnight and then grind it. Once the batter is ready, you can start making the dosas and serve with spicy tomato chutney or coconut chutney, saagu, sambar, rasayana (mango with coconut milk) and a sweet mixture of jaggery and fresh coconut.
- 2 cups raw rice (Sona Masuri or any local rice)
- ½ cup fresh coconut, grated
- 2 – 3 tbsp thin avalakki / beaten rice / poha
- Salt to taste
- Oil to grease the pan
|Prep Time||Cook Time||Total Time||Serves|
|10 min||15 min||25 min||8-10|
- To begin making the Neer Dosa; we will first soak the rice in completely immersed in water for at least 4 hours.
- Once the rice is soaked well, drain out the water. Grind the soaked rice, coconut, thin avalakki (poha) and salt in a blender adding water little at a time to make a smooth batter. It is important to add a little water at a time to grind the rice into a smooth batter. When you feel the batter between your fingers it should be smooth and not coarse.
- Once the Neer Dosa batter is ground, transfer it to a large bowl. Add enough water such that the dosa batter has a smooth flowing consistency. The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating. If it forms a thick later, then you need to add a little more water.
- Check the salt levels and adjust to suit your taste.
- To make the Neer Dosa, we don’t spread it on the pan like a regular dosa. We pour the dosa batter on the hot pan and it will spread itself creating holes; very similar to the Rava Dosa.
- Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and flow to spread itself. Fill in the batter where there are gaps, but do allow the dosa to have a few tiny holes. Sprinkle oil to cook the Neer Dosa.
- The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour. The cooking process will take less than 30 seconds per dosa.
- Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle. Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way.
- Serve the Neer Dosa with chutney or sweet jaggery mixed with coconut.
Click here to check other Dosa recipes.
- Do not skip avalakki (poha) as it gives softness to the dosa.
- The batter consistency should be watery, thin and flowing to get crispy, tiny holes and a lacy thin dosa.
- If not, this means the batter is thick; so add some more water to thin it down.
- If the batter becomes very thin, then the dosas will fall flat and break while lifting. In this case, add some rice flour to slightly thicken the batter.
- Heat the pan or tawa very well before you pour the batter.
- Check the consistency and salt of dosa by first pouring a small amount (about a tsp).
- Stir the batter very well with the ladle, before making each neer dosa.
- Use nonstick tawa for easy and efficient results.
- There is no need to flip the dosa and cook the other side.
- You can even skip the addition of coconut, while grinding the batter. Adding coconut makes your dosa rich in taste.
- Use hot water to grind the rice-coconut-poha batter to avoid separation of coconut oil from coconut.
- Make sure you have a greased and seasoned iron pan. Grease and preheat the iron pan until it is sizzling hot. When you sprinkle water on the pan; the water will sizzle and evaporate. If you are using non-stick tava, skip this step.
- We make neer dosas with sona masuri, parimal rice and surti kolam.
- Once the dosas are done, then don’t stack them up while they are hot as they stick to each other. Stack them up when they are cooled.
- Serve dosas hot. Neer dosas doesn’t taste great when they are cooled.