Neer Dosa
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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.
- 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 1/2 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.
Neer Dosa
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
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 1/2 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 1/2 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.
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Nutrition
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.
Very nice recipe, thank you so much. I was wondering if the batter can be kept in the fridge and used whenever required or whether it should be made fresh every time and then cooked immediately. Thanks.
Yes, you can do that. I won’t refrigerate it for more than 2-3 days. Let the batter come to room temperature before making dosas.
Thanks it’s yummy.
You are welcome, Sujata!