Neer Dosa Recipe, Neer Dosai
by Tarla Dalal
neer dosa recipe | neer dosai | soft rice crepes | Mangalorean rice crepes | with 30 amazing images.
neer dosa recipe is a soft rice dosa or also known as water dosa. Learn how to make Mangalorean rice crepes.
neer dosa is also called Ari Dosa in Malayalam and made from a rice batter.
Nothing like this neer dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing.
neer dose is made from 3 simple ingredients available in every Indian kitchen, rice, salt and oil.
The batter for this neer dosai does not require any fermentation. Although simplicity is the highlight of the neer dosa, it requires a bit of expertise to prepare it perfectly.
Make sure the tava is really hot before pouring the batter, and ensure the dosa is cooked well before you try to remove it, else you will end up with bits and pieces instead of a nice, big dosa!
I love making these neer dosa as they require no fermentation and are a family favourite on Sunday lunch. On my visits to Mangalore we used to have neer dosa every morning for breakfast.
If you like a bit of spice, serve neer dosa with coconut chutney or vegetable stew, else combine it with sweetened coconut churna. As a variant, grind some grated coconut along with the rice, for an even softer dosa.
Tips for neer dosa: 1. Make sure to use raw rice (variety) like any aged rice. Eg, Basmati or sona masuri to make Neer dosa. At the stores it is called dosa rice which is cheaper than regular rice. 2. Soak the rice well and blend it very smooth, this is the trick to achieve a soft and mouth melting Neer dosa. 3. The batter should be like thin chaas. 4. When cooking the neer dosa, remember to cover the dosa immediately or else the dosa might turn hard. 5. No need to cook neer dosa on both sides.
Enjoy neer dosa recipe | neer dosai | soft rice crepes | Mangalorean rice crepes | with step by step photos.
Neer Dosa Recipe, Neer Dosai recipe - How to make Neer Dosa Recipe, Neer Dosai
Preparation Time: Cooking Time: Total Time:
Makes 10 dosas
For Neer Dosa
1 cup raw rice (chawal) , soaked for 4 hours and drained
salt to taste
oil for greasing
For neer dosa
- For neer dosa
- To make {span class="bold1"}neer dosa{/span}, combine the drained raw rice and ½ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add 1 to 1/2 cups of water and salt and mix well.
- Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Grease the tava (griddle), with a little oil and smear it by using a cut onion.
- Pour approx. 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa.
- Cover with a lid and cook on a medium flame for 1 minute. Fold the dosa into a triangle.
- Repeat with the remaining batter to make 9 more dosas.
- Serve {span class="bold1"}neer dosa{/span} immediately with churna.
Neer Dosa Recipe Video by Tarla Dalal
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- like neer dosa recipe | neer dosai | soft rice crepes | Mangalorean rice crepes | then see some other South Indian recipes we love. Here are some other instant dosa recipes from our website
what is neer dosa made of ?
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what is neer dosa made of ? See below image of list of ingredients for neer dosa recipe.
soaking rice
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For preparing the neer dosa, take 1 cup of raw rice in a bowl.
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Add enough water to cover the rice. Clean the rice. You can see the dirt.
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Change the water 3 to 4 times to clean it, till the water is clear.
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Cover and soak it in water for at least 4 hours. If you soak overnight then wash the rice again.
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Rice after soaking.
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Drain the water.
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Soaked and drained raw rice.
batter for neer dosa
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In a mixer put the soaked and drained rice.
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Add 1/4 cup fresh grated coconut to the batter (optional).
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Add ½ cup of water in a mixer. Don’t add too much water at this stage or else the rice won’t churn properly.
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Blend till smooth, there should be no rice granules left into it
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Transfer the ground rice mixture into a deep bowl.
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Add salt to taste. We added 1/4 tsp salt.
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Add 1 cup to 1 1/2 cups water. The batter should be like thin chaas.
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Mix well.
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See the consistency of the batter. The batter is thin like chaas.
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Keep the neer dosa batter aside.
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The batter might thicken after a while so, add water to it. Also, don’t forget to stir the neer dosa batter well before making each dosa as the rice particles tend to settle at the bottom.
how to make neer dosa
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Heat a non-stick tava (griddle) till hot.
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Sprinkle a little water on the tava (griddle). If the water sizzles and evaporates immediately, the griddle is hot enough to pour the batter.
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Wipe it off gently using a muslin cloth.
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Grease the tava (griddle) with a little oil.
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Cut a small onion in half and use the inner side to smear oil. This is how oil is smeared in Mangalore homes and it gives the flavour to neer dosa. For those who don’t want to use onions then use a brush. NOTE. You have to repeat this process each time you make a neer dosa.
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Pour a ladleful of batter or approx. 5 tbsp of the batter on it.
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Tilt the tava (griddle) in a circular motion to make a round dosa. As you pour the batter, few holes will be formed on the surface, which means the neer dosa batter has the right consistency.
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If there are some holes, add a little more batter.
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Cover with a lid and cook on a medium flame for about 1 minute.
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Remove the lid. You can see the sides of the Neer Dosa have left the edges of the pan.
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Fold to form a semi-circle.
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Fold the dosa into a triangle. Repeat with the remaining batter to make 9 more neer dosas.
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Put neer dosa into a serving plate.
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Serve the neer dosa immediately with churna or coconut chutney.
pro tips for neer dosa
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Make sure to use raw rice (variety) like any aged rice. Eg, Basmati or sona masuri to make Neer dosa. At the stores it is called dosa rice which is cheaper than regular rice.
-
Soak the rice well and blend it very smooth, this is the trick to achieve a soft and mouth melting Neer dosa.
-
The batter should be like thin chaas.
-
The batter might thicken after a while so, add water to it. Also, don’t forget to stir the neer dosa batter well before making each dosa as the rice particles tend to settle at the bottom.
-
The tava should be hot enough that, when you pour the batter, it should sizzle immediately.
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When cooking the neer dosa, remember to cover the dosa immediately or else the dosa might turn hard.
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Serva neer dosa with churna.
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Serve neer dosai with coconut chutney. See how to make coconut chutney.
| Energy | 55 cal |
| Protein | 1.1 g |
| Carbohydrates | 12.5 g |
| Fiber | 0.7 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0 mg |
| Folic Acid | 1.3 mcg |
| Calcium | 1.6 mg |
| Iron | 0.1 mg |
| Magnesium | 14.4 mg |
| Phosphorus | 25.6 mg |
| Sodium | 1.1 mg |
| Potassium | 12.3 mg |
| Zinc | 0.2 mg |
Can we make this with simple rice instead of raw rice.
Can this made with rice powder instead directly in the morning?
A super soft and thin as tissue. This Neer Dosa just melts in the mouth, one can easily make this, because there is no fermenting.Best accompanied with vegetable stew and chutney. This dosa is made often in my house.