Spinach Tambuli
Dal Tadka
Kosambari
Tomato Rice
Neer Dosa
Palak Paneer
Ragi Porridge
Idli
Dosa
Paddu
Khara Pongal
Avocado Sandwich
Gongura Chutney
Tomato Saaru
Green Beans Fry
Coconut Chutney
Potato Bhaji
Matta Rice
Sona Masoori Rice
Turmeric Tea
Idli Batter
Dosa Batter
Spinach Tambuli
Dal Tadka
Spinach Tambuli
Dal Tadka
Kosambari
Tomato Rice
Neer Dosa
Palak Paneer
Ragi Porridge
Idli
Dosa
Paddu
Khara Pongal
Avocado Sandwich
Gongura Chutney
Tomato Saaru
Green Beans Fry
Coconut Chutney
Potato Bhaji
Matta Rice
Sona Masoori Rice
Turmeric Tea
Idli Batter
Dosa Batter
Spinach Tambuli
Dal Tadka
12
Neer Dosa is a very popular type of dosa in the coastal belt of Southern Karnataka (Dakshina Kannada). It is a thin, crispy, and porous dosa. It is a breakfast delicacy available in most of the restaurants in this region. Neer means water in Tulu, and Kannada language. The consistency of the dosa batter is watery. Hence it is named as neer dosa.
This dosa is made with just a few ingredients which includes rice, shredded coconut, salt and water. It does not need any lentils, and also there is no need for fermentation. The ideal rice for preparing neer dosa is either idly rice or sona masoori rice. I would not recommend using basmati rice for this dosa.
Coconut is widely used in most of the Mangalorean dishes. The coconut added to this dosa enhances the taste. Coconut is nutritious and is packed with healthy fat, fibers, calcium, proteins, and minerals.
Since the batter is watery it contains lesser calories. Neer dosa is gluten free and does not require much oil to prepare.
Neer dosa is easy, and quick to prepare dish. It is an ideal lunch box option for kids.
Neer dosa is commonly served with coconut chutney. During festive occasions it is served with sweet poha (Avalakki), sweet coconut milk, or mango rasayana.
Appliances needed:
- Dosa Griddle: Cast Iron or Non-stick Griddle/Tava/Pan. Traditionally, Dosa's were prepared in Cast Iron griddles and I use Cast Iron griddles since they are a healthier option. Non-stick Tava's are a good option if you do not want to use oil.
- Spatula/Turner
Video
Neer Dosa Recipe
10 minutes
10 minutes
20 minutes
Cook Time: 10 minutes
Total: 20 minutes
Author: Veena
Ingredients:
- Rice - 2 cups
- Shredded coconut – ½ to ¾ cup
- Salt – 1 Tbsp
- Coconut oil or any other oil – 2 to 4 Tbsp
- Poha – 3 Tbsp. (optional)
- Water – 2 to 3 cups.
Instructions:
- Add 2 cups of rice (Sona masoori or idly rice).
- Wash the rice in water thoroughly 3-4 times.
- Add 4 – 5 cups of water to the washed rice and soak it for 1- 2 hours.
- Drain the water from soaked rice.
- Add the drained rice to the blender or mixer jar.
- Add the shredded coconut and salt.
- Add 2 - 3 cups of cold water and close the lid of the mixer or blender.
- Blend the ingredients into a smooth batter.
- Transfer the neer dosa batter to a vessel or a container.
- The consistency of batter should be watery, if required add more water.
- Place the Tava/Griddle/Skillet on the stove and turn it on to heat it.
- Sprinkle some water on the Tava/Griddle/Skillet to check and if you hear a sizzling sound, then it is hot enough to start preparing Dosa.
- If you are using a cast iron Tava/Griddle/Skillet, add a couple of drops of oil and smear it.
- Pour 1 1/2 to 2 Ladles of batter on the center of the Tava/Griddle/Skillet. Draw it is in a spiral pattern to form a circular shape.
- Close the lid and allow it to cook.
- Keep the stove in medium heat so that it cooks evenly.
- Open the lid after a few minutes and add some oil to the top surface of the Dosa.
- Remove the neer dosa with a wooden/steel turner.
The Dosa is now ready to be served with coconut chutney, sweet coconut milk, sweet poha, mango rasayana or curries
Leave a Comment
Hello and welcome to StirCurry
I am Veena, a food blogger with a penchant for cooking tasty vegetarian delicacies. In this website, you can find some popular and healthy vegetarian dishes. Please like, share and subscribe for new recipes.
More about Veena