neer dosa recipe with step by step photos – thin, fluffy and lacy crepes made with rice batter.
neer dosa is yet another variety of dosa from the karnataka cuisine. the word ‘neer’ translates to ‘water’ in 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 dosa was introduced in our family through one of our aunts, who is from the bunt community from mangalore. thereafter we would make these often for morning breakfasts as they are easy to prepare and does not require any fermentation. pair these lacy dosas with some coconut chutney and you have a nice breakfast. they also go well in the tiffin box. these dosas are so light, that you can easily have 5 to 6 of them in one go.
neer dosas are easy to prepare as fermentation is not required. you just need to soak the rice for about 4 to 5 hours and then grind it. once the batter is ready, you can start making the dosas. you can also soak the rice overnight.
apart from coconut chutney, neer dosa can also be served with veg sagu or veg korma or potato korma. for kids you can serve these dosas with coconut milk or milk sweetened with some jaggery. the recipe is naturally gluten free and vegan.
tips to get neer dosa right:
- the batter consistency should be watery, thin and flowing. the batter should not be thick.
- if the batter has a pouring consistency, then you will get tiny holes and a lacy dosa. if not, this means the batter is thick. so add some more water to thin it down.
- thick batter will also give rise to cracks in the dosa.
- 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.
- before making each neer dosa, stir the batter very well with the ladle.
- the tawa also should be well seasoned. otherwise the dosas will stick to the pan.
- addition of coconut is optional, while grinding the batter. you can add about 2 to 3 tbsp of fresh grated coconut.
- 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.
neer dosa recipe below:
neer dosa recipe
neer dosa recipe - soft, thin, light and lacy crepes made with rice batter. no fermentation required.
INGREDIENTS (1 cup = 250 ml)
- 1 cup regular rice (sona masuri or parimal rice or surti kolam)
- 1.5 to 2 cups water or add as required
- salt as required
- oil for making dosas
HOW TO MAKE RECIPE
making neer dosa batter:
- soak 1 cup rice in enough water for 4 to 5 hours or overnight
- drain the soaked rice and add them in a wet grinder jar.
- just add water enough for grinding the rice. if you add all the water then you won't be able to grind the rice well.
- grind to a smooth batter and then take it in another bowl or pan.
add more water to get a thin flowing watery consistency. i added 2 cups of water for 1 cup of rice.
the addition of water depends on the quality and kind of rice. so add water as required.
- then add salt as required and stir well.
making neer dosa:
- in a cast iron pan or a non stick pan. drizzle 1/2 tsp of oil.
- just spread the oil all over with a spoon or small piece of cotton kitchen napkin.
- stir the batter and take a ladle full of batter.
- then pour the batter moving outwards to inside like the way we do for rava dosa.
- fill in the large gaps too with some of the batter.
- cover with a lid and cook the neer dosa till done. don't brown it or flip it.
- make a triangular fold on the tawa itself.
- then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate.
- serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.
this approximate nutrition info is per neer dosa:
lets start step by step neer dosa recipe:
1. soak 1 cup rice in enough water for 4 to 5 hours or overnight. i generally soak overnight and then grind them the next day.
2. drain the soaked rice and add them in a wet grinder jar.
3. just add enough water for grinding the rice. if you add all the water then you won’t be able to grind the rice well.
4. grind to a smooth batter and then take it in another bowl or pan. the batter should not have tiny coarse particles of rice. if the grinder becomes hot, then wait for some minutes and then grind again.
5. add more water to get a thin flowing watery consistency almost like that of milk. i added 2 cups of water for 1 cup of rice. the addition of water depends on the quality and kind of rice. so add water accordingly. you can add from 1.5 to 2 cups of water.
6. add salt as required.
7. in a cast iron pan or a non stick pan. drizzle ½ tsp of oil. before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. if the water droplets sizzle and evaporate, then the pan is ready to make dosas. avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.
8. just spread the oil all over with a spoon. you can also use a small piece of cotton kitchen towel to do the same. or you can dip half of an onion in oil and smear the pan with the halved onion.
9. stir the batter in the pan/bowl and take a ladle full of batter.
10. then pour the batter moving outwards to inside like the way we do for rava dosa. or you can just spread the batter and tilt/rotate the pan. do not spread the batter with the back of the ladle like the way we do for regular dosas.
11. fill in the large gaps too with some of the batter.
12. cover with a lid and cook the neer dosa till done. don’t brown it.
13. here the neer dosa is done. neer dosa is never flipped. just the base has to be cooked well. when the dosa is cooked, it separates from the pan.
14. make a triangular fold on the tawa itself.
15. then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate. once they cool down, you can keep them in a casserole or an airtight container/dabba.