Neer Dosa

 Neer Dosa


Neer Dosa


Neer Dosa, or “water dosa,” is a traditional breakfast delicacy originating from the coastal Karnataka region, particularly Mangalore. Known for its thin, soft, and lacy texture, this dosa is a testament to the simplicity and elegance of South Indian cuisine. The name “neer dosa” comes from the Kannada word neer, meaning water, which refers to the watery consistency of the batter. Made with just three basic ingredients – raw rice, freshly grated coconut, and salt – this dish is a true example of minimalism in cooking that delivers maximum flavor.

What makes neer dosa unique is its versatility. It pairs beautifully with coconut chutney, jaggery syrup, vegetable curries, or even spicy fish curry. Despite its simple ingredients, the dosa is light, soft, and almost melts in your mouth, making it an ideal breakfast option. It’s also gluten-free and vegan, making it a great choice for those with dietary restrictions.

The preparation of neer dosa is straightforward, with the only key step being soaking the rice for at least 4-5 hours to achieve the right consistency and texture. Once soaked, the rice is blended with coconut and water into a smooth, watery batter that spreads effortlessly on a hot pan to form delicate, lace-like dosas. The result is a dish that’s not only visually appealing but also incredibly satisfying.

Tips for Perfect Neer Dosa:
1. Soak Rice Properly: Soak raw rice for at least 4-5 hours to soften it, ensuring a smooth batter. Overnight soaking works best if you’re short on time the next morning.
2. Blend to Perfection: Blend the soaked rice and coconut with enough water to achieve a very smooth, watery consistency. Strain the batter through a fine sieve to remove any grainy particles.
3. Consistency is Key: The batter should be thinner than regular dosa batter, almost like water. If it’s too thick, the dosas will not spread well.
4. Use a Non-Stick Pan: To achieve the lacy texture, use a well-seasoned or non-stick dosa pan. Grease it lightly with a tissue dipped in oil before each dosa.
5. Pour and Tilt: Instead of spreading the batter with a ladle, pour it onto the pan and tilt it in a circular motion to spread the batter evenly.
6. Do Not Flip: Neer dosas are cooked on one side only. Once the edges start lifting and the top is no longer wet, they’re ready to be taken off the pan.
7. Serve Fresh: Neer dosas are best enjoyed fresh, straight off the pan. If you’re making a batch, keep them covered to prevent drying out.

Serving Suggestions:
Pair neer dosa with coconut chutney or tomato chutney for a traditional breakfast.
Serve it with jaggery syrup and ghee for a sweet twist.
For a more elaborate meal, enjoy it with spicy vegetable or fish curry.

Learn how to make this yummy neer dosa recipe below.


Ingredients

Raw rice -1 cup
Grated coconut -1/4-1/2 cup
Salt to taste

Method

👉Wash and soak the raw rice for minimum 5 hours.Drain the water and use fresh water and grind to thin watery paste along with grated coconut and salt.(The batter should free flowing and watery).

👉Heat dosa tawa ,pour a laddle full of batter randomly on the tawa.



👉Cover and cook for 2-4 mins (no need to flip the dosa).



👉Serve hot with chutney and sambar.

Preparation Time -5 hours for soaking and 15 mins for cooking
Yield -10-12 dosas

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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