Neer Dosa

Srilatha Breakfast, Snacks And Light meals, South Indian Leave a Comment

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Neer Dosa
This is a Karnataka recipe that I found online, and there are many many sites with this recipe. It's easy, and quick. Neer means water in Kannada, as well as Tamil. This is a very light dosa, with no lentils, and no fermentation needed.
Course Breakfast
Cuisine South Indian
Prep Time 10 mins
Cook Time 3-4 mins per dosa
Passive Time 2 hours for soaking the rice
Servings
dosas (appr)
Ingredients
  • 2 cups white rice I used 2 cups white, and 1/2 cup brown rice
  • 1/4 cup grated coconut
  • water for grinding
  • 3-4 tsp Salt
  • 8 tsp oil about 1/2 tsp of oil per dosa
Course Breakfast
Cuisine South Indian
Prep Time 10 mins
Cook Time 3-4 mins per dosa
Passive Time 2 hours for soaking the rice
Servings
dosas (appr)
Ingredients
  • 2 cups white rice I used 2 cups white, and 1/2 cup brown rice
  • 1/4 cup grated coconut
  • water for grinding
  • 3-4 tsp Salt
  • 8 tsp oil about 1/2 tsp of oil per dosa
Instructions
  1. Soak the rice in water for roughly 2-4 hours; overnight is also fine
  2. Drain the water, and grind the rice with the coconut into a fine paste, adding water as needed
  3. The batter should be thinner than the normal dosa batter
  4. Add salt to the batter
  5. Heat a dosa pan; to test if the pan is hot enough, drop a little bit of the batter on it. If it sizzles, it's ready. Make sure to not overheat it, and keep it on medium for the making of the dosas
  6. Take a ladleful of the batter, and pour on the pan; now take the pan by the handle and swirl it so the batter spreads; if the pan is hot enough, and the batter the right consistency, it'll form little holes all over the dosa as it spreads.
  7. Drizzle half a tsp of oil around the edges, and cover with a lid for a couple of minutes
  8. Now take the lid off, and check to see if the underside is cooked enough
  9. This dosa will not become golden brown like the regular dosa, and will at the most turn slightly golden in color
  10. When both sides are cooked, remove the dosa to a plate. It's typically folded into fourths, and presented like a triangle, from what I've seen online.
  11. Enjoy with a chutney of your choice!
Recipe Notes
  1. It's better to use a pan that you can lift and swirl to make the dosa. For that reason, a cast iron pan will not work for this dosa as it's too heavy
  2. I never get perfect circles with this dosa
  3. The recipes I saw online use white rice; I experimented this time with 1/2 cup of brown rice in addition to the white rice and found no taste or texture difference
  4. If the batter is too thick, it won't spread nicely, nor form little holes as it spreads. In that case, add some water to thin it
  5. The batter tends to settle to the bottom of the container, so make sure to mix it thoroughly every time you take a ladleful to make a new dosa
  6. I have never had this dosa made by a Kannada person, so I can't say my method or the taste is authentic. But I can say that it's good! My recipe is an aggregation of the most popular ones for this dosa that google found for me!
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