Neeru dosa recipe is a tasty, easy to make, soft, thin lacy dosa that melts in your mouth. Neer dosa also called neeru dose is a Karnataka special recipe made with rice. It is a special dish from Tulu region of Karnataka.
The key to making perfect neer dosa lies in the way the batter is prepared. Soak the rice for 4 -5 hours, and grind it with just enough water to a smooth paste. If you add more water while grinding, there are chances that the rice will not be ground smoothly. Then add as much of water as required to get a pouring consistency.
Neer or neeru is a Kannada word which means “water”. So neer dosa means watery dosa. That is the batter should be watery to get a perfect, soft neer dosa. If the batter is thick, then you will find that the dosa crackes. If the batter is perfect, then you will find the batter spreads on its own, when poured into the tawa and then small holes appear on the top of the dosas. This is the right consistency.
Another feature of neer dosa is that there is no need of fermentation. Dosas can be made immediately after grinding the batter.
I learnt about neer dosa from my friends and from then onwards, this is a regular item on our breakfast table. Few months back, when we went to Coorg, we were served neer dosa along with coconut chutney and potato masala for breakfast. That was a wonderful combo.
Serve neer dosa with vegetable sagu, coconut chutney or with onion tomato chutney.
Other similar breakfast recipes:
Neer dosa recipe with step by step pictures
Batter for neer dosa
1. Wash and soak rice in water for 4 – 5 hours. Then drain it, add the soaked rice to a mixer jar. Add just enough water and grind to a smooth paste. Transfer the batter to a bowl.
2. Add salt and mix well. Check the back of the ladle. You will find batter sticking to the back of the ladle. Add more water, mix well. The batter should be of pouring consistency. (When you check the back of the ladle, you will find that the batter does not stick to the back side of the ladle. This is the right consistency. ) Addition of water depends upon the quality of rice used. I used around 2 1/2 cups of water.
To make neer dosa
3. Heat a non stick tawa or a griddle or any dosa pan.
4. Grease it with oil or ghee. Let the tawa get heated well, but it should not be smoky. Slowly, pour one ladleful of batter from outside to inside as we do for rava dosa. Immediately after pouring the batter, swirl the tawa and spread the batter evenly. You will find empty holes in between, but leave it as such, don’t fill it. After pouring the batter, don’t spread the batter as we do for normal dosa.
4. Reduce the flame to low, cover with a lid and cook the dosa on one side taking care not to brown them. Don’t flip them too. Then fold it into 4 pieces.
5. Neer dosa is ready. Serve it with coconut chutney, carrot chutney, veg sagu or with potato masala. You can serve neer dosa either hot or cold. In both ways, it is tasty.
6. Before making the next dosa, keep the flame in high, grease the pan with oil or ghee, mix the batter well and make the dosa. Seasoning the pan and mixing the batter every time before making dosa is very important.
Let us see how to make Karnataka style neer dosa
- rice - 1 cup
- salt - to taste
- oil or ghee - for greasing
- water - as required
- Wash and soak rice in water for 4 - 5 hours.
- Then drain it, add the soaked rice to a mixer jar.
- Add just enough water and grind to a smooth paste. Transfer the batter to a bowl.
- Add water as required to make a batter of pouring consistency.
- Heat a non stick tawa or a griddle or any dosa pan
- Grease it with oil or ghee. Let the tawa get heated well.
- Slowly, pour one ladleful of batter from outside to inside as we do for rava dosa.
- Immediately after pouring the batter, swirl the tawa and spread the batter evenly.
- Reduce the flame to low, cover with a lid and cook the dosa on one side taking care not to brown them. Don't flip them too.
- Then fold it into 4 (triangular shape).
- Neer dosa is ready.
Tips for making neer dosa
1. The consistency of dosa batter is very important. If the batter is very thick, then there will be cracks on the dosa. Add more water to make it thin.
2. Heat the pan well. If the pan is not heated well, then again the dosa will break.
3. Seasoning is another important step. After making each dosa, grease the pan with oil or ghee.
4. Neer dosas stick to each other when stacked hot. So keep them separately leaving a distance between each and upon cooling, stack them.
5. Since there is more amount of water content in the batter, the rice settles down. So always mix well before pouring the batter into the tawa.
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Enjoy cooking and serving