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Neer Dosa is an easy, light, and healthy South Indian breakfast recipe. These thin, lacy crepes are made with soaked and ground rice batter. Also, they are gluten-free and vegan!
What is Neer Dosa?
Neer Dosa, which translates to “water dosa”. It is a traditional dish from the coastal region of Karnataka, especially popular in Mangalore (Mangaluru).
These are thin and delicate rice crepes with a mild and subtle taste. It pairs well with a variety of Indian Chutneys.
What makes this Neer Dosa Recipe special is that it can be made with simple, easy-to-find ingredients. The straightforward cooking method and the use of readily available ingredients make it a favorite breakfast choice.
So, the next time you’re craving a taste of Mangalore Cuisine, give this delightful rice treat a try!
Neer Dosa Ingredients
Rice – with a higher starch content helps to get the desired texture of Neer Dosa. It is important to use the right variety of rice as the primary ingredient in the Neer Dosa recipe, forming the base of the dosa.
Water – is used twice in this recipe. First, to soak the rice, and then during blending to achieve the smooth dosa batter consistency.
Grated Coconut – is used to add a subtle sweet flavor to the dosa. You can skip it if you don’t like the taste of coconut.
Salt & Oil – Salt is used to season the dosa batter. Oil is used to grease the pan to prevent sticking during the cooking process. A small piece of coconut husk, brush, or half-cut can be used for even greasing.
How to Make Neer Dosa
Step 1 – Soak the Rice
Begin by rinsing the rice thoroughly. It will eliminate dirt and excess starch from the rice. Next, soak the rice in water. Let the rice soak for a minimum of 6-8 hours. It is best to let it soak overnight.
Soaking the rice is very important as it helps the rice soften. Soft-soaked rice helps in preparing a smooth texture while grinding the neer dosa batter.
Step 2 – Prepare the Batter
After soaking the rice, drain the water from it. Then, transfer the soaked rice to a grinding jar. Also, add the freshly grated coconut into the jar.
Add water gradually to the jar while grinding. Do not add a lot of water at once, it will be difficult to grind it into a smooth batter.
It’s important to get a super fine batter to make thin and lacy neer dosa. If the batter is coarse, the neer dosas will become dense and crack after cooking.
Step 3 – Check Consistency
Once the batter is fine, transfer it to a mixing bowl. Add water and salt to taste. Mix the batter thoroughly. Adjust the amount of water to get the right thin consistency.
The neer dosa batter should have a watery consistency, similar to coconut water or buttermilk.
Also Read – Mangalore Bajji | Goli Baje (Vegetarian Fritters)
Step 4 – Heat, Grease, and Pour
Heat a cast-iron skillet over medium heat. It is important to get the pan hot.
Lightly grease the skillet or pan with oil. You can use a small piece of coconut husk, a half-cut onion, or a brush to grease the pan. It will prevent the Neer Dosa from sticking to the pan.
Pour a ladle full of the batter onto the pan, and start from the edges. Quickly, swirl the pan to distribute the remaining batter thinly. Fill the gaps in the dosa with more batter.
Step 5 – Cover and Cook
Cover the pan with a lid. Let it cook for 2 minutes. Once the dosa is cooked, you will see that the edges of the dosa start to lift and leave the pan.
When the edges become crisp, transfer it to a serving plate, and let it cool down for a few seconds. Fold it into a triangle when it cools down.
Unlike other dosa varieties, Neer Dosa is only cooked on one side.
Repeat the same process with the remaining batter. Make sure to give the batter a quick stir before repeating the process each time.
Step 6 – Serving Hot
Serve the Neer Dosa hot!
Serving Suggestions
1. Neer Dosa is best enjoyed immediately while it’s still hot. It pairs amazingly well with Indian Chutney Recipes such as Coriander Coconut chutney, Kara chutney (Spicy Tomato chutney), etc.
2. It is also often served with sweetened coconut milk or a mixture of grated coconut and jaggery. If you are craving a sweet breakfast, then this combination works best for you.
2. Neer Dosa with Chicken or Fish Curry is an all-time favorite of Mangaloreans! You can also serve it with Vegetable Curry.
Chutney for Neer Dosa
- Coconut Peanut Chutney
- Tomato Mint Chutney
- Kara Chutney (Spicy Tomato Chutney)
- Green Coconut Chutney
Why is my Neer Dosa sticky?
Here are some reasons why the dosa is sticking to the pan:
- The batter may be too thick. Fix this by adding more water to the batter to get the right consistency.
- Your pan or cast iron skillet might not be hot enough.
- Before pouring the batter, test the temperature by sprinkling a few drops of water. If the water droplets sizzle and evaporate quickly, then your pan is ready.
- Maybe you are removing the dosa too early from the pan. Let the dosa cook completely on one side until the edges are crisp.
FAQ’s
1. Which rice is used for neer dosa?
You can use any rice variety such as sona masuri, basmati, surati kolam, parmal, or ponni rice.
2. How to make neer dosa with rice flour?
In a mixing bowl, combine the rice flour, grated coconut, water, and salt. Mix it thoroughly.
Make sure the batter consistency is thin and watery, and there are no lumps. Let the batter rest for at least 30 minutes. Follow the same cooking steps as mentioned above and in the recipe card below.
3. Which pan is best for neer dosa?
A well-seasoned cast-iron griddle is the best pan for making Neer Dosa. It is important to maintain proper seasoning of the cast-iron girdle to prevent the dosa from sticking.
Most people prefer using a non-stick pan because it is easier to spread the thin batter. But, cast-iron adds an authentic taste to the dosa.
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Neer Dosa (Indian Rice Crepes)
Equipment
- 1 cast iron girdle / pan (tawa)
- 1 mixing bowl
- 1 grinder
Ingredients
- 1 cup rice
- 2 cups water
- 2 tbsp coconut grated
- salt to taste
- oil as required for greasing the pan
- water as required
Instructions
- Rinse the rice thoroughly and soak it in enough water for about 6-8 hours or overnight.1 cup rice, water
- Drain the soaked rice and add it to a blender jar.
- Add grated coconut and blend, gradually adding water, until you achieve a smooth, watery consistency. The batter should be thin.2 tbsp coconut, water
- Add salt and water to the batter and mix well. Adjust water if needed.2 cups water, salt
- Heat a cast-iron skillet or girdle over medium heat.
- Grease the pan lightly with oil. You can use a small piece of coconut husk or a brush or half cut onion for greasing.oil
- Pour a ladleful of batter onto the center of the pan. Quickly swirl the pan to spread the batter thinly.
- Cover the dosa with a lid and cook for a minute or until the edges start to lift.
- Once the edges are crisp, use a spatula to gently lift and roll the dosa. No need to cook the other side.
- Repeat the process with the remaining batter. Stir the batter each time before pouring to maintain consistency.
- Serve Neer Dosa hot with coconut chutney, vegetarian or non vegetarian curry, or sweetened coconut milk.
Notes
- Use regular rice (not basmati) for an authentic texture. Rice with a higher starch content works well.
- The batter should be thin, smooth, and watery consistency.
- Ensure your pan is well-seasoned to prevent sticking.
- Neer Dosa cooks only on one side. There’s no need to flip it; once the edges are crisp, it’s ready.
- Neer Dosa is best enjoyed fresh and warm.
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