Neer Dosas are made from grinding rice and coconut, they are crepe like in texture and are fluffy. “Neer” literally translates to “Water” in Tulu. But Neer Dosa means dosa made from a batter which is thin in consistency. Neer Dosa is a very easy recipe and light on the stomach, eaten mainly for breakfast. It’s a popular dish of Dakshina Kannada. The stepwise pictures I have here are a little dull as there was little light when I shot the pictures and white does not picture well anyway 🙂 Enjoy these soft dosas!
Neer Dosa
Prep time
Cook time
Total time
Thin, soft, light neer dosas with kaayi bella and chutney
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Serves: 10 dosas
Ingredients
- ¾ Cup dosa rice/idli rice
- ¾ Cup thick rice flakes/poha/avalakki (optional)
- 200 Ml or ¾ Cup~ thick coconut milk
- Salt to taste
- Oil to make dosas
Method
- Wash and soak the rice in water for 8 hours
- In a wet grinder or a stone mortar or mixer grinder, grind the soaked rice, poha, coconut milk and salt into a fine batter. The batter should be very smooth. Adjust water
- Set aside the batter for atleast 4 hours. It will ferment
- While making the dosas, make sure that the consistency of the batter is thin (easy pouring consistency)
- To make the dosas, heat a non-stick tawa (griddle). Pour a ladleful of batter. Add a little oil on top. Spread it immediately to make the dosa thin by swirling the tawa around
- Remove dosa once done. It need not be cooked on other side or just for a few seconds
- Serve the dosas hot with, a mixture of jaggery, scraped coconut, ghee all mixed with a little cardamom powder and roasted poppy seeds (khus-khus/gasa-gase)and thick coconut chutney
Notes
Add 1 Cup freshly grated coconut if you do not have coconut milk. Grind it smooth with little water before adding rice and poha for grinding
Adding poha is optional, I add it as it gives more fluffiness to neer dosas and does not alter taste
The dosa does not change colour. It remains white
It’ll have a wobbly and delicate texture
Use a tawa with a handle to make spreading the dosa batter easier. Do not use ladle to spread dosa
Note: Preparation time excludes soaking and fermenting time. See steps for more details
Adding poha is optional, I add it as it gives more fluffiness to neer dosas and does not alter taste
The dosa does not change colour. It remains white
It’ll have a wobbly and delicate texture
Use a tawa with a handle to make spreading the dosa batter easier. Do not use ladle to spread dosa
Note: Preparation time excludes soaking and fermenting time. See steps for more details
Stepwise:
Wash and soak the rice in water for 8 hours
In a wet grinder or a stone mortar or mixer grinder, grind the soaked rice, poha, coconut milk and salt into a fine batter. The batter should be very smooth. Adjust water
Set aside the batter for atleast 4 hours. It will ferment
While making the dosas, make sure that the consistency of the batter is thin (easy pouring consistency)
To make the dosas, heat a non-stick tawa (griddle). Pour a ladleful of batter. Add a little oil on top. Spread it immediately to make the dosa thin by swirling the tawa around
Remove dosa once done. It need not be cooked on other side or just for a few seconds
Serve the dosas hot with, a mixture of jaggery, scraped coconut, ghee all mixed with a little cardamom powder and roasted poppy seeds (khus-khus/gasa-gase) and thick coconut chutney
