This Recipe of Neer Dosa makes a breakfast that you’re guaranteed to love—thin it’s yet fluffy, lacy and light. These delicious Indian crepes, sometimes referred to as neer dosage, are produced with only a few simple ingredients: rice, water, and salt. They are the ideal menu item for your weekend brunch because they are naturally vegan and gluten-free.
what is Neer Dosa:
A well-known dosa variation from the Indian state of Karnataka is the neer dosa. The Tulu word “neer” means “water,” hence this meal is also known as the “water dosa.” They are so named because, in contrast to the typical thick dosa batter, the batter is quite thin and watery.
The Bunt community in Mangalore is where one of my aunts, who is from there, hails from, and she introduced me to this delightful breakfast dish. They are simple to produce and don’t require fermentation, so I make them frequently (or much forethought).
These lacy dosa make a delightful breakfast when paired with coconut chutney, or you can pack some in your tiffin box for a nice complement to your packed lunch. Make sure you plan adequately when creating the batter because they are so light that you may easily eat 5 or 6 of them in one sitting.
Neer dosas are simple to make because fermentation is not necessary. The rice only needs to be soaked for four to five hours before being ground. You must soak the rice overnight if you want to have the neer dosa first thing in the morning.
If you need to reduce the amount of time spent soaking, you can alternatively substitute rice flour. Prior to creating the batter, rice flour just has to soak in water for 30 minutes. When we wake up particularly hungry and have a yearning for neer dosa, I occasionally follow this advice. You can begin making crepes and enjoy them hot off the pan as soon as the batter is ready.
Neer dosa can also be eaten with Veg Sagu, Vegetable Kurma, or Potato Kurma in addition to coconut chutney. This dosa is frequently served to children with coconut milk or milk that has been sweetened with a little jaggery.
Recipe of Neer Dosa | What is Neer Dosa
Equipment
- 1 One nonstick frying pan
- 1 cooking spud
- 1 Bowl
Ingredients
- 1 Cup Rice 200 Gm rice any aged rice
- ¼ Cup Water For blend the rice
- 1-2 Cup Water To be add later
- 1 Tbsp salt Required as your taste
- 1 Tbsp oil
Instructions
Making Recipe of Neer Dosa Batter
- Rice should be washed several times until the water is clear. Immerse it in water for at least 4 hours and up to 24 hours.
- If you soaked the water all night, drain it and give it a good rinse.
- Pour 3/4 to 1 cup of water into the blender jar along with the rice. Until smooth, blend. Transfer to a bowl for batter.
- Add 1-2 cup more water and salt. Check the consistency after thoroughly mixing. It must be thin or watery in texture. When necessary, add extra water.
How to make Recipe of Neer Dosa
- Cast iron or a nonstick pan should be heated to a medium-high temperature. Add a half-teaspoon of oil.
- Use a spoon, a small piece of cotton kitchen tissue, or the cut-up half of an onion to evenly distribute the oil.
- Using the ladle, stir the batter in the bowl. The batter is then poured into the ladle.
- pour the batter from the outside to the inside.
- Add some of the batter to the big gaps as well.
- Cook the dosa until the batter becomes firm under a lid. Don't flip it or brown it. When the dosa is cooked, the borders will likewise split apart. If you'd like, you can add a little oil to the top of the neer dosa.
- On the tawa itself, fold it into a triangle.
- After that, take the dosa out and put it on a plate. Recipe of Neer dosa should be prepared in this manner, then placed on a platter individually, not touching one another.
- Neer dosa should be served warm or hot with veg sagu, veg korma, and coconut chutney.
Video
Notes
- Remember that recipe of neer dosa batter should have a liquid, watery, thin, and flowing consistency. It shouldn't be medium in consistency or thick. You will get lacy-looking neer dosage if the batter has a pouring consistency. You will need to thin out the batter by adding extra water if it is difficult to pour.
- The recipe of neer dosa will crack if the batter is either too thick or too thin. Therefore, be sure you have a thin, pourable consistency.
- The batter must be thick enough to prevent the dosa from falling flat and breaking while being lifted. In this instance, add a little rice flour to the batter to slightly thicken it.
- Before pouring the batter, the skillet or tawa must be very thoroughly heated. Maintain a medium- or medium-high heat. To prevent the batter from sticking, use a well-seasoned cast iron tawa or skillet.
- Since the ground rice particles have a tendency to settle over time, thoroughly toss the batter with the ladle before making each dose of neer.
- Once the neer dosa is prepared, avoid stacking them while they are still warm because they will stick to one another. After they have cooled, you can stack them. Alternately, you might sandwich a parchment paper between each dose of neer.
- The ideal way to eat neer dosa is hot or warm. However, they are still tasty and soft as they cool, so you can eat them then as well. They are thus a suitable choice to pack in a tiffin box.
- Use any type of rice, including basmati, sona masuri, or surati kolam.
- I didn't include coconut in this. You can use 1 cup of coconut milk for the water or add roughly 1/4 cup of raw coconut.
- As directed in the recipe, make sure the rice is crushed with just enough water. When you add a lot of water all at once while blending, the batter frequently turns out coarse.
- The batter needs to be extremely finely ground. Neer dosas crack when the batter is coarse. Dosas will likewise crumble.
- Try varying the amount of water needed to get the batter to the right consistency. What has worked for me has been mentioned.
- If the batter is either too thin or too thick, the neer dosa will crack. If the batter is too thin, it will stick to the pan and break easily. They will be dense and develop cracks
