Neer Dosa, a popular and commonly made dosa variety in Karnataka, especially in Tulu, Udipi and some parts of Mangalore. As the name suggests "Neer" means Water. The batter of this Neer dosa is in watery consistency. Also unlike the conventional dosa where we use both idli rice along with urad dal, this dosa we use only raw rice without any dals. This dosa batter doesn't need fermentation process too. Once the rice is soaked for 6 hours or overnight, we can grind the batter with grated coconut and then we can immediately start making dosa. These dosas are very soft and thin, rich with flavor of coconut. Relish this Neer Dosa with chutney/sambar or Idli Podi! We can serve this delicious dosa for breakfast or dinner or an after school snack for kids!
How is Neer Dosa Unique?
- No lentils are used, only rice is soaked.
- Batter needs no fermentation.
- Batter is like water consistency.
- No need to cook the dosa on both the sides.
- We need to cook dosa in low flame in a closed tawa that helps to cook the dosa both on top and bottom.
- This dosa will be white, soft with very soft texture.
If you like this Neer Dosa, then you can also try other Dosa Recipes
- Kalikanji Dosa - Kalikanji Dosa is an instant dosa made using Rice flour batter. We soak the rice just for one hour to make the flour and by adding small quantity of Kanji (Porridge) to it. Since we are adding Kanji to the batter hence it's called Kali Kanji dosa.
- Rava Dosa - Rava Dosa is a popular South Indian Dosa Variety made with the Sooji batter and spices. This is very aromatic and crisp, and its quite popular in the restaurants. This crispy, tasty dosa can be made easily in the home.
- Mysore Masala Dosa - Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka. The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa along with potato masala. A crispy, spicy, yummy Dosa variety!
Tips for making Neer Dosa:
- Soak the rice overnight or atleast for 6 hours.
- While grinding rice and coconut, first grind without any water. Then add water little by little and grind it to smooth batter. If we add water at once in the beginning itself, the rice won't be ground smooth.
- Add 2.5-3 cups of water and make the consistency of batter like water.
- Every time, before pouring batter on the tawa, stir the batter well. If you feel the batter is getting thick, add more water and adjust the consistency.
- No need to spread the batter as it is thin in consistency, it will automatically spread.
- No need to flip and cook the dosa, as we are closing with a lid, both the top and bottom layers of the dosa gets cooked.
- Cook the dosa in low flame with closed tawa to get soft and white dosas.
Recipe Card for Neer Dosa:
Neer Dosa Recipe | How to make Neer Dosa
Equipments Needed
- Mixing Bowl
- Mixer Grinder
- Tawa
Servings: 15 dosa
Calories: 106kcal
Neer Dosa, a soft, think crepe made with rice batter. Unlike conventional dosa batter which uses urad dal along with idli/parboiled rice, this Neer dosa is made only with raw rice. This dosa batter doesn't need fermentation. Relish these soft dosa with chutney/sambar of your choice! Learn here how to make this Neer dosa with step by step pictures, instructions and video!
Print Recipe
Ingredients
- 1 Cup Raw Rice 1 Cup - 250ml
- ½ Cup Grated Coconut
- 1 teaspoon Salt
- 2½ Cups Water Adjust as needed
- 3 tablespoon Oil For Cooking Dosa
Instructions
Soaking Rice
- Take raw rice in a mixing bowl. Add water and wash the rice thoroughly.
- Add fresh water to the washed rice and soak the rice overnight or for 6 hours.
Preparing Batter
- Drain water from soaked rice. Take the rice to the mixer jar along with grated coconut.
- Add water little by little and grind the rice and coconut to a smooth batter.
- Take the batter to a mixing bowl. Add salt and 2.5 cups of water and stir well. Neer Dosa batter is now ready!
Making Dosa
- Heat a tawa. When the tawa is hot, pour 1-2 ladle of batter on the tawa. Since the batter is very thin in consistency we don't need to spread the batter.
- Add a teaspoon of oil around the dosa. Close the tawa with a lid. Cook the dosa in low flame.
- Since the dosa is very thin and we cooked the dosa with lid over the tawa, we don't need to flip the dosa.
- Open the lid after a min , the dosa would be cooked completely. Take out the cooked dosa and repeat the same for the rest of the batter.
- Relish this delicious Neer Dosa with chutney/sambar of your choice!
Video
Nutritional Info
Nutrition Facts
Neer Dosa Recipe | How to make Neer Dosa
Amount Per Serving (1 Dosa)
Calories 106
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 20g7%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING RICE
- Take raw rice in a mixing bowl. Add water and wash the rice thoroughly.
- Add fresh water to the washed rice and soak the rice overnight or for 6 hours.
PREPARING BATTER
- Drain water from soaked rice. Take the rice to the mixer jar along with grated coconut.
- Add water little by little and grind the rice and coconut to a smooth batter.
- Take the batter to a mixing bowl. Add salt and 2.5 cups of water and stir well. Neer Dosa batter is now ready!
MAKING DOSA
- Heat a tawa. When the tawa is hot, pour 1-2 ladle of batter on the tawa. Since the batter is very thin in consistency we don't need to spread the batter.
- Add a teaspoon of oil around the dosa. Close the tawa with a lid. Cook the dosa in low flame.
- Since the dosa is very thin and we cooked the dosa with lid over the tawa, we don't need to flip the dosa. Open the lid after a min , the dosa would be cooked completely. Take out the cooked dosa and repeat the same for the rest of the batter.
- Relish this delicious Neer Dosa with chutney/sambar of your choice!
