Neer Dosa is one of the popular variant of Dosas from the South Indian State of Karnataka. "Neer" meaning "water". The Dosa is named so because of the light and thin textured batter which is quite watery in its consistency, unlike the thick batter of the usual Dosa.
This Dosa can be paired with a combination of coconut chutney for a finger licking breakfast experience. Since they are so light, you can easily devour 5 to 6 of them in one sitting, so make sure you plan accordingly when making the batter.
AuthorKeerthana VineedThe loving recipe is expected to make Yummilicious preparation. If you find any part if not clear, you want more information, please feel free to add as comments, and our chefs will review for everyone’s benefit. Feel free to try/share the recipe and post the photo of your creation.
Key Ingredients
1 cup rice(sona masuri or parmal rice or surti kolam)
water for soaking rice(as required)
1 cup water to grind or blend
1.50 cups water to be added later
salt as required
oil as required
Directions
Making Neer Dosa Batter
1
Rinse the rice grains a few times. Soak them in enough water for 4 to 5 hours or keep it overnight.
2
Later drain the soaked rice and add them in a blender or a mixer-grinder.
3
Add water for grinding or blending the rice. Do not add a lot of water as then you won't be able to grind the rice into fine texture.
4
Grind to a smooth and fine batter and then transfer the batter to another bowl or pan.
5
Add water again to get a thin, flowing, runny and watery consistency.
6
The addition of water depends on the quality and kind of rice. So add water as needed.
7
Then add salt as required and mix the batter well.
Making Neer Dosa
8
Heat a iron pan or a non stick pan on medium to medium-high heat. Drizzle ½ teaspoon of oil.
9
Just spread the oil all over the iron pan with a spoon or small piece of cotton kitchen napkin or with half of an onion.
10
Stir the batter in the bowl with the ladle. Then fill the ladle with the batter.
11
Pour the batter and slightly move the ladle on the batter and move the ladle circular motion moving outwards from inside.
12
Fill in the large gaps too with some of the batter.
13
Cover with a lid and cook the dosa till the batter firms up. Don't brown it or flip it. The edges will also separate when the dosa is cooked. You can drizzle a bit of oil on the top of neer dosa if you prefer.
14
Make a triangular fold on the dosa while on the tawa itself.
15
Then remove the dosa and place it in a plate. Make neer dosa this way and place them separately without them touching each other in a plate.
16
Serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.
Nutrition Facts
18 servings
- Amount per serving
- Calories797
- % Daily Value *
- Total Fat 11.8g16%
- Saturated Fat 1.1g6%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1856.2mg81%
- Total Carbohydrate 154.7g57%
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 12.9g
- Calcium 4mg1%
- Iron 9mg50%
- Potassium 168.1mg4%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Nutrition Facts
18 servings
- Amount per serving
- Calories797
- % Daily Value *
- Total Fat 11.8g16%
- Saturated Fat 1.1g6%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1856.2mg81%
- Total Carbohydrate 154.7g57%
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 12.9g
- Calcium 4mg1%
- Iron 9mg50%
- Potassium 168.1mg4%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
