Neer dosa are soft, thin, light and lacy crepes made with rice batter. No fermentation is required for making them.
Karnataka, South Indian
to 20 neer dosa
(sona masuri or parimal rice or surti kolam)
1.5 to 2
or add as required
salt as required
oil for making dosa
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 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.
Once the neer dosa are made, then don’t stack them up while they are hot as then they will stick to each other. Once cooled then you can stack them up.
full recipe -