Neer dosa are thin, lacy and beautiful crepes made with ground rice batter. These are a popular breakfast from the Mangalorean cuisine & are served in almost all restaurants and tiffin centers in Karnataka. Apart from being vegan and gluten-free, these have a super soft texture. So they pair well with any curry or chutney. Unlike the other versions of South Indian dosa, the batter for neer dosa is made without any lentils and it does not need any fermentation.
Neer dosa are a staple in the Mangalorean households and are enjoyed any time of the day for a meal. The beauty of these crepes is that they are just made with minimal ingredients – rice, salt and water. They pair well with any chuntey but it is usually served with this coconut chutney, veg sagu or veg kurma in some restaurants.
What is neer dosa?
The word ‘Neer’ means ‘Water’ in Tulu & Kannada languages so ‘neer dosa’ translates to ‘water dosa’. Since these dosas are made with a batter of water consistency, they are popularly known as Neer dosa.
The beauty of these thin, light and delicate dosas lies in the simplicity of the recipe. To begin with rice is soaked anywhere for 4 to 8 hours and then ground with salt and water. To bring this to water consistency, more water is added. Optionally a lot of households also include fresh coconut while grinding as this imparts a sweeter flavor to the neer dosas.
These dosas are not filling like the other lentil dosas so these are good to serve with a gravy or curry. My kids love these neer dosas with fresh grated coconut and jaggery mixed together & dipped in milk.
Making these is easy but the key is in getting the batter to the right consistency. So if you are trying this the first time, then do check out my video and read all the tips mentioned below.
Preparation for making neer dosa
1. Wash rice thrice in a large pot. Soak it for 4 hours to overnight.
2. Drain the water and add rice to a blender jar. If you have soaked it overnight, give a good rinse first. Drain the water and add it to the blender jar. Pour about 3/4 cup fresh water.
3. Blend it to a smooth batter.
4. Transfer to a bowl and add salt.
5. Add more water to bring it to a thin consistency.
6. The batter must be similar to thin buttermilk. Add more water as needed to bring it to the consistency. I used about 1 & 1/2 to 1 & 3/4 cups water for blending and to bring it to consistency. Set this aside.
How to make neer dosa
7. Heat a pan and drizzle few drops of oil. Using a slice of onions, spread the oil to the pan. Wipe off the excess. You can also skip rubbing with onion and just spread the oil with tissue. You will need to repeat this process before making each dosa.
8. Make sure the pan is hot. We are not going to spread the batter but just pour it like the rava dosa batter. Stir the batter well. Take a ladle full of batter and begin to pour on the tawa all over starting from the edge of the pan.
9. Do not bother much about the shape.
10. Quickly tilt the pan to a side to spread the excess batter.
11. Take some more batter and fill in the gaps.
12. Cover the pan and cook for 2 mins on a medium to high heat.
13. When the dosa is done, you will see the edges slightly leave the pan. Neer dosa is not flipped and cooked to keep it soft.
14. Transfer it to a serving plate. Allow it to cool down for 30 seconds before folding otherwise both the sides will stick up together.
15. Fold it to half.
16. Then to triangle.
To repeat making dosa, grease the pan, stir the batter well before pouring. If needed you can add more water.
Serve neer dosa with chutney or any gravy.
- Use any kind of rice like sona masuri, basmati rice or surati kolam.
- I have not added coconut here. You can add about ¼ cup fresh coconut or use 1 cup coconut milk to blend in place of water.
- Ensure the rice is ground with just enough water as mentioned in the recip. adding a lot of water at one time while blending often results in coarse batter.
- The batter has to be ground to a super fine texture. Coarse batter results in neer dosas getting cracks.
- Experiment with the amount of water required to bring the batter to consistency. I have mentioned what works for me.
- Neer dosa cracks if the batter is either too thin or too thick. If it is too thin the batter will get stuck to the pan and crack a lot. If it is too thick then they will be dense and get cracks too.
Ingredients (US cup = 240ml )
- 1 cup rice (any aged rice)
- salt as needed
- 1 ½ to 1¾ cups water (use more if needed)
- Oil for greasing
- Wash rice a few times until the water runs clear.
- Soak it in water for at least 4 hours to overnight.
- Drain the water and rinse well if soaked for over night.
- Add the rice to a blender jar and pour 1 cup water.
- Blend until smooth. Transfer to a batter bowl.
- Add salt and another 1/2 cup water.
- Mix well and check the consistency. It has to be like thin or watery. Add more water if needed.
How to make Neer dosa
- Heat a pan and drizzle few drops of oil. Using a kitchen tissue or a piece of onion smear the oil all over the pan. Wipe off excess oil with a kitchen tissue.
- When the pan is hot enough, stir the batter well from the bottom.
- Take a ladle full of batter and pour it over the tawa in a circle. Tilt the pan to spread the excess batter all over. Do not spread the batter like regular dosa batter.
- Fill any gaps in the dosa to make it even.
- Cover it with a lid and cook for 2 to 3 mins until the top part turns non sticky meaning it is cooked.
- Continue to cook until you see the sides come off easily from the pan.
- Take the dosa to a plate and allow to cool for 30 secs to a min and then fold it to halve and then to triangle.
- Serve neer dosa with chutney or curry.
- To make next dosa, repeat greasing the pan with oil and then wipe off the excess.
- Stir the batter every time you make a fresh neer dosa as the botton part of the batter will be thick.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes