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    Home » Indian Food Recipes » Breakfast » Dosa, Idlis and Appas » Neer Dosa

    Neer Dosa

    Published on January 3, 2014 | By Anushree Shetty

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    Servings: 15 dosas
    Neer dosa is a thin crepe made from rice flour is a delicious accompaniment to Mangalorean curries. Learn this fail-proof recipe to make these soft dosas.
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    5 from 1 vote
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    IMG_5116

    If there is one dish that I can never get bored of, it would be Neer Dosa. Given my fondness for Neer Dosa, I should have probably started my blog with this recipe but it took me a while to get it right – hence the delay. It is just a dosa and you may wonder what’s the big deal about it. The big deal is getting the texture right– if you have never had Neer dosa before, I would say it closely resembles the Swedish crepes you find in restaurants like IHOP. Remember it is not crispy and it is just very soft and nothing like Rava Dosa or Sada Dosa’s we have at home or restaurants.

    Neer Dosa, when translated to English, would mean Water Crepe and it is rightly named that way since it’s primary ingredients are just rice and water. It traces its origins to the southern part of Karnataka and is often paired with Chutney or Kori Gassi / Chicken Curry.

    I wanted to make sure you get it right therefore instead of pictures I am including a video. A few things to pay attention as you venture out making this dish.

    1. While grinding rice, add as little water as you can and grind the rice into a fine paste. It should be a fine paste at this point and not watery consistency.
    2. To make the batter, add ½ cup water at a time to the ground paste, mix well and keep doing this till you have achieved milk like consistency – see pic below. Add salt and mix well. IMG_5071

     

    Neer Dosa

    Neer dosa is a thin crepe made from rice flour is a delicious accompaniment to Mangalorean curries. Learn this fail-proof recipe to make these soft dosas.
    5 from 1 vote
    Print Pin Save Saved! Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 15 dosas
    Calories: 45kcal
    Diet : Dairy-free
    Course : Accompaniment, Breakfast
    Method: Blender, Stovetop
    Cuisine : Mangalorean

    Ingredients
      

    • 1 cup rice basmati or sona masoori soaked in water for 4-5 hours
    • salt to taste
    • 2 cups water approximately
    • Oil for greasing the pan
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    Instructions
     

    • While grinding rice, add as little water as you can and grind the rice into a fine paste. It should be a fine paste at this point and not watery consistency.
    • To make the batter, add ½ cup water at a time to the ground paste, mix well and keep doing this till you have achieved milk-like consistency.
    • Add salt and mix well.
    • Heat a nonstick pan on medium-high heat and grease it with oil.
    • Once the pan heats up, use approximately ½ cup of batter to cover the pan in a thin layer of batter. Rotate the pan to spread the batter evenly.
    • Cover the pan and let the dosa cook for approximately 30 seconds. (Note: You don’t need to cook both sides of this dosa)
    • DO NOT fold the dosa in the pan. Invert it in a plate such that the side that was exposed to the gas is up. Fold the dosa and repeat to get a triangle shape. (This is how you get the bubbled texture)
    • Serve Hot with chutney or Kori Gassi.
    • Makes approximately 15 dosas.

    Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here's a list of kitchen essentials I own and recommend.

    Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

    Nutrition

    Calories: 45kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 14mgFiber: 1gSugar: 1gCalcium: 4mgIron: 0.1mg

    Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

    Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
    Keyword : soft, traditional
    Author : Anushree Shetty
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    About Anushree Shetty

    Hi! I am Anu - I combine my passion for food and photography to create easy, delicious, and visually appealing Indian-inspired recipes to inspire busy moms to cook more often at home.

    Previous Post: « Chicken Seekh Kabab
    Next Post: Anjeer Barfi »

    Reader Interactions

    Comments

    1. Sujata Mishra says

      February 08, 2020 at 4:38 am

      Thanks it’s yummy.

      Reply
      • Anushree Shetty says

        February 08, 2020 at 11:04 am

        You are welcome, Sujata!

        Reply

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    Indian Food Blogger, Anushree Shetty

    Hi there, I am Anu!

    I love simplifying Indian food recipes without using highly processed ingredients. My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop)...Read more

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