Home » South Indian » Neer Dosa
(2 Votes and 5 Comments)
Idli and Dosa, South Indian
हिन्दीગુજરાતી
Jump To Recipe Ingredients Tips
Neer Dosa, a thin, soft and lacy crepe made from rice better is a popular food item in South India, belongs to Karnataka cuisine. Neer means “water” and the batter of this dosa is very watery hence it is called neer dosa (watery dosa). This lacy dosa is very easy to make at home because it doesn’t require any fermentation process like other dosas. Batter for this dosa is prepared by grinding soaked rice and then adding water to it to get watery consistency. Then the dosa is prepared by pouring the watery batter over hot tawa like making rava dosa and not like making the plain dosa in which the batter is spread. To make the neer dosa at home, follow this recipe with step by step photos and enjoy it with coconut chutney or sambar or vegetable saagu or with the mixture of jaggery and grated fresh coconut.
More South Indian Recipes
- Medu Vada
- Vangi Bath Masala Powder
- Onion Chutney
- Vankaya Pachadi
Preparation Time:
4 hours
Cooking Time:
20 minutes
Serves: 2 servings
Print Recipe
Cooking Measurements
Neer Dosa Recipe In Hindi (हिन्दी में पढ़े)
Neer Dosa Recipe In Gujarati (ગુજરાતી માં વાંચો)
| Ingredients: |
| 3/4 cup Sona Masoori Rice or any Short Grained Rice |
| 3 tablespoons grated Fresh Coconut (optional) |
| Oil, for shallow frying |
| Salt to taste |
Directions:
Take 3/4 cup short grained rice in a bowl and wash it for 3-4 times using water.
Soak it in 1½-cups water for at least 3-4 hours.
Drain the excess water and transfer it to the jar of a mixer grinder or blender. Add grated coconut in it.
Grind until smooth batter. Add water as required to grind the rice smoothly. Don’t add too much water while grinding, as it would make it difficult to grind the smooth batter.
Transfer it to a large bowl. Add salt and mix well.
Add water little by little and mix well until the batter turns into thin and watery consistency (like milk consistency).
Batter should not be thick. It should have the consistency like buttermilk or milk.
Heat a non stick dosa tawa/skillet over medium flame. Make sure that tawa is hot. Sprinkle few drops of water on the surface and wait until it evaporates. Wipe the surface of tawa with cloth or halved potato. Do this process before making each dosa that helps in making thin dosas.
Take ladle full batter and pour it on the surface in circular motion starting from edge towards the center from approx. 3-4 inches height like rava dosa. Pour the batter until it covers center of the surface. Immediately tilt the tawa in a circular motion to spread batter evenly into thin circle. As you pour the batter, few holes will be formed on the surface, it means the batter has right consistency. If it doesn’t happen it means batter is thick.
Drizzle 1/2-teaspoon oil around edges of it. Cook covered until upper surface looks cooed, it will take around 2-3 minutes. Make sure that the bottom surface should not turn brown in color.
Remove the lid.
Fold it on either side with a spatula.
Again fold it into triangular shape. Transfer it to a plate. Make thin and soft dosas in the same way using leftover batter. Hot neer dosas are ready to serve.
Tips and Variations:
- While grinding the rice, add only required amount of water to grind the rice. Don’t add too much water while grinding else the batter would not turn smooth.
- Batter of dosa should be thin and watery like milk to get tiny holes in dosa.
- Don’t forget to stir the batter well before making each dosa.
- Stack the neer dosa only after they are cool a little bit else they stick to each other.
Taste: Mild salty with soft texture
Serving Ideas: Serve them hot with coconut chutney, sambar or any spicy pickle in breakfast. It also tastes delicious when served with veg korma or saagu.
Author: Foram
Related Step by Step Recipes
Dosa
Oats Dosa
Pesarattu (Moong Dal Dosa)
Wheat Flour Dosa
Rava Dosa
Ragi Dosa
Masala Dosa
Medu Vada
Other Step by Step Recipes
- Roasted Poha Chivda
- Bread Pakora
- Tahini
- Vegetable Korma
5 Comments
Dec 19, 2019 by Nidhi Jain
Can this dosa be made on iron dosa tawa or the non stick tawa is a must?
Response: Hello Nidhi, you can make this dosa on iron tawa.
Jul 30, 2019 by Ganesh
The origin of this dosa or dose is attributed to coastal Karnataka, that is erstwhile South Kanara or now Mangalore / Udupi (we may include neighbouring Kasargod also) districts and it's not entire Karnataka Cuisine.
May 17, 2018 by Anitha
Can you pls tell me which brand of mixer grinder you use. My batter never gets aerated like yours does, and dosa quality is affected as a result. Also which blade do you use for dosa batter grinding? Seems like a trivial detail, but could be the key. I have checked out all your dosa recipes :)
Response: Hello Anitha, I am using the preethi brand mixer grinder (Indian style mixer grinder) to make the batter. The key to grind the perfect smooth batter is to grind it in a small quantity (don't overfill the mixer jar, fill it till the 1/3 or 1/2 the height).
May 05, 2018 by Bhura
Can we make the neer dosa with rice flour?
Response: Yes, you can use rice flour instead of rice to make the instant neer dosa. Skip soaking and grinding process.
Feb 25, 2018 by Guna sheela KH
Thanks a lot. Its very useful for me. Dhanyavad.
