Neer dosa | Karnataka Style Neer Dosa Recipe | How To Make Neer Dosa

 

Neer dosa recipe with detailed photos and video.

Neer dosa is a very popular and normal breakfast dish of state Karnataka,  South India. These thin and lazy crapes have a very delicate texture and needs only handful of ingredients. Let's learn today, the preparation of Mangalore neer dosa recipe. 

Neer dosa-About

Neer dosa is a famous Karnataka cuisine popular mainly in Tulu, Udupi and Mangalore regions. I came to know about this recipe during our Mangalore life. These thin and delicate crapes fascinated me many times. The word neeru in Kannada means water which means the batter of neer dosa should be as thin as water. Thickness and softness also depend on the batter consistency.

Only a handful of ingredients are required for rawa dosa. The main ingredients of this dish are idli rice, coconut, salt and water. This is a healthy and vegan south Indian breakfast that anybody can try. 

Why neer dosa is special?

1. Neer dosa is a vegan and healthy South Indian breakfast dish.
2. White colored soft and thin crape with rich coconut flavor.
3. No lentil is used to make the batter, so no stomach disturbances.
4. The water like batter consistency.
5. No fermentation is requied
6. No flipping is required. The dosa should be cooked on low flame with lid on to get both top and bottom cooked.

Neer dosa - Expert's tips

1. The quality of rice determines the taste and softness of neer dosa. Use any good quality rice. The idli rice, raw rice or sona masoori rice etc. are usual choices.
2. Soak the rice for at least 6 to 8 hours or overnight.
3. The batter consistency is very important while making neer dosa. As I said earlier, the batter should be as thin as water. Grind the ingredients till smooth with just enough water and then try to adjust the consistency by adding water little by little. If you put water together while grinding, the rice and coconut will remain unground.
4. Too thin batter will stick to the pan and will easily break/crack. where as the thick batter will give dense and tasteless neer dosa.
5. Stir the batter well before you pouring on the tawa. The rice will settle one the batter sit. So it is absolutely necessary to stir the batter each time before making the neer dosa. 
6. Make the dosa on perfectly hot and well seasoned pan. For seasoning, use gingelly oil.
7. No spreading is required due to its thin consistency. The batter will spread by itself.
8. Cook dosa on low flame with lid on. This will help to cook both sides without flipping.

Neer dosa - Frequently asked questions

1. Why is it called neer dosa?

The name neer dosa comes from its batter consistency. The word neeru in Kannada means water which means the batter should be as thin as water.

2. Why does neer dosa cracks?

Neer dosa crack when the batter consistency is not correct. Too thin batter will stuck to the pan and get crack too. Too thick batter will give thick and dense crapes and cracks a lot.

3.Can we keep neer dosa batter in fridge?

Yes, you can. refrigerate the batter in an air tight container. It will remain fresh for up to one week with any major change in its taste and flavor.

4. How do you keep neer dosa from sticking?

Make neer dosas on perfectly hot greased /seasoned pans otherwise the neer dosa will stick.

5. In which state neer dosa is famous for?

Neer dosa is a usual breakfast of Karnataka, South India. It is very popular in Tulu, Udupi and some regions of Karnataka.

Neer dosa - Serving options

Neer dosa is normally served with chutney or sambar. For me, its best combination is spicy green peas curry. 

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Neer dosa Recipe | Mangalore Neer Dosa Recipe | How To Make Karnataka Style Neer Dosa At Home

Thin rice crapes

Soaking time: 6 hours | Preparation time: 15 minutes | Cooking time: 20 minutes | Total time: 6 hours 35 minutes

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Ingredients

• 1 cup raw rice / idli rice or sona masoori rice
• 1/2 cup freshly grated coconut
• 2.5 cups of water
• Salt to taste
• oil for greasing

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How to make Karnataka Neer Dosa

Preparation of Neer Dosa With Step By Step Photos

Soaking the rice and preparation of batter

1. Wash the rice in fresh running water for two to three times or till the water runs clear. Add enough water and soak the rice for at least 6 to 7 hours or overnight.
   
   
   
2. After the soaking time, discard water and transfer the rice into a mixer jar along with freshly grated coconut and salt.
   
   
   
3. Add water just enough to grind and grind into a very smooth paste.
   
   
   
4. Transfer the entire content into a big mixing bowl. 
   
   
   
5. Add water little by little, mix well and adjust the consistency of batter. You may require 2.5 cups to 3 cups of water depending on the type of rice used.
   
   
   

Preparation of Neer Dosa

1. Heat one dosa griddle over high flame. Choose dosa griddle with supportive edges so that the batter does not spill. 
   
   
   
2. Mix the batter with a ladle.
   
   
   
3. Then pour 1 or 2 ladle batter on the tawa. Tilt the pan so that the batter forms an even layer.
   
   
   
4. Cover with a lid and keep it untouched for 30 seconds.
   
   
   
5. After 30 seconds, open the lid, the dosa would be cooked completely. Take out the cooked dosa carefully and repeat the same.
   
   
   
6. Serve with coconut chutney, sambar or any spicy gravy. 
   
   
   
7. Enjoy.
   
   
   

Happy Cooking

Anju