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!
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.
Cuisine: Indian Cuisine, Karnataka, South Indian Recipes
Equipments Needed
Mixing Bowl
Mixer Grinder
Tawa
Prep Time: 15minutes
Cook Time: 20minutes
Soaking Time: 6hours
Total Time: 35minutes
Servings: 15dosa
Calories: 106kcal
Author: Sowmya Venkatachalam
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!
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 tsp 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 106Calories 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 tsp 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!
Hi Sharanya, This is an instant dosa so i have always used it freshly. My suggestion is that if u plan to keep it in friedge, then don't dilute it. Grind the rice to a thick paste and refrigerate. Whenever you are going to prepare the dosa, you can dilute it by adding water and then make yummy dosa.
yesterday i tried this dosa came out very well, super taste… we enjoyed….thanks for posting such a nice dosa recipe. i like the way you folded the dosas. looks very nice…
VERY SIMPLE AND YUMMY TOO !! NO PREVIOUS DAY PREPARATION !! THANKS A LOT !!
Can this batter be left in the fridge?? Can we prepare it in the morning and leave it in the fridge and use it in the evening ?
Hi Sharanya, This is an instant dosa so i have always used it freshly. My suggestion is that if u plan to keep it in friedge, then don't dilute it. Grind the rice to a thick paste and refrigerate. Whenever you are going to prepare the dosa, you can dilute it by adding water and then make yummy dosa.
What type pf rice to use?
You can use any type of raw rice. I used sona masoori. You can use basmati also
dear aunty
yesterday i tried this dosa came out very well, super taste… we enjoyed….thanks for posting such a nice dosa recipe. i like the way you folded the dosas. looks very nice…
Can we add little thin poha along with coconut while grinding
Sure we can add poha
I have tried but it is coming broken into pieces…could not I don’t know where the mistake
That happens sometimes with the brand of the rice. Try to add 1/4 cup of poha while soaking. poha makes the dosa soft without breaking