Neer Dosa | Lacy Rice Crepes

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A Mangalorean speciality, Neer Dosa is a straightforward dosa recipe which doesn’t want any fermentation. These dosas are smooth, skinny, and lacy and are an incredible service to absorb any curry or flavours. 

Close up of neer dosa served on a plate

One of many first issues I learnt after getting married to Denver and his Mangalorean household was the best way to make Neer Dosa. I used to be and nonetheless am so fascinated by how one thing so easy can style so wonderful.  I can solely describe these as French crepes however lighter, softer and thinner. Made with soaked rice, this isn’t your common dosa – these rice crepes are smooth, skinny, and lacy and so they absorb flavours tremendous effectively. 

My favorite strategy to eat them is with a spicy curry like Kori Gassi or a South Indian type Egg Curry, however a tasty chutney additionally works effectively. They’re actually fast to whip up because the batter doesn’t want fermentation, making it the proper choice for breakfast, lunch or dinner.

Love South Indian meals? Attempt Idli Dosa Batter, Millet Mysore Masala Dosa, Chutney Recipes, Tomato Chutney – 2 Methods, Jesse’s Rasam Recipe | Tomato Rasam and South Indian Model Egg Curry

What’s Neer Dosa?

Neer mainly means water and that’s what provides these dosas their identify – the batter is actually skinny, just like the consistency of milk. Neer dosa is made by soaking idli rice in a single day or for at the least 6 hours after which mixing the soaked (and drained) rice with freshly grated coconut, water and salt. 

The coconut is added for the slight nutty flavour it provides to the dosa. The batter is mixed until it’s good and easy – you shouldn’t really feel any grittiness when rubbing it between your fingers. The batter is then poured right into a scorching, greased non-stick or forged iron dosa tava pan, after which cooked for a couple of minutes. 

This dosa recipe with out fermentation is fast and simple to make and light-weight on the abdomen. It’s additionally good college lunch field materials because it’s finger meals and never too heavy. My daughter LOVES these for varsity! 

Right here’s every part you’ll must make Neer Dosa

Picture of all the ingredients for neer dosa with text overlay
  • Rice – Idli Rice works finest right here however you should use any brief grain rice selection for the batter.
  • Grated Coconut – I take advantage of it in a 1:4 ratio of rice to coconut. This ingredient is non-compulsory, however I discover that grinding the rice with a bit coconut helps improve the flavour
  • Water – Don’t add an excessive amount of water whereas grinding, in any other case the rice gained’t grind correctly. Solely add ½ -¾ cup of water for each cup of soaked rice whereas grinding, for a easy batter.. As soon as the batter is prepared, combine extra water to get the correct consistency – thicker than water, barely viscous just like the consistency of milk. Completely we want about 2 ¼ – 2 ½ cups per cup of rice
  • Salt – An apparent however important ingredient, for style
  • Ghee – For greasing the pan. Sub with a impartial flavoured oil. Do not use butter or the neer dosa might be barely brownish

The best way to make Neer Dosa

This is a fast step-by-step displaying you the best way to make neer dosa at dwelling:

Step by step picture collage showing how to make neer dosa

1. Soak idli rice in a single day. Drain fully.

2. Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a easy paste.

3. Switch the paste to a bowl, add 1 ½ cup of water, and blend effectively. Regulate the consistency with the remaining water if obligatory.

4. The consistency must be like milk, straightforward to pour.

Step by step picture collage showing how to make neer dosa

5. Warmth a non-stick pan and brush it with ghee.

6. Pour a ladleful of batter and swirl it round until the bottom is roofed.

7. Prepare dinner for 30 seconds after which cowl and prepare dinner it for 30 extra seconds on low. Take away the lid and prepare dinner for an additional 15-20 seconds.

8. When you begin seeing the perimeters leaving the pan, the dosa is prepared.

Step by step picture collage showing how to make neer dosa

9. Slide it out on a perforated floor like bamboo trivet.

10. You may also use a sieve, flip it the wrong way up and lay the dosa over it. This enables it to chill fully with out turning into sticky.

11. Fold right into a triangle and serve.

Richa’s high tricks to make the proper spring rolls:

  1. Ensure to soak the rice in a single day or for at the least 6 hours earlier than making the batter to make sure the grains might be floor easily.
  2. Combine the batter each time you make a dosa. Because the batter sits, the heavier floor rice begins to sit down on the backside of the bowl. Mixing it brings every part collectively
  3. Transfer the pan round after pouring the batter in order that the batter covers the bottom in a skinny layer
  4. It’s best to see small bubbles seem on the dosa whereas cooking – like a lace, which implies the consistency of the batter is ideal. Prepare dinner for 30 seconds, after which cowl and prepare dinner for an additional 30 seconds or till you see the perimeters coming off, which implies the dosa is prepared.
  5. Slide the dosa out of the pan – don’t flip it!
  6. Place the cooked dosa on a perforated floor like a big sieve or a conventional neer dosa cooling sieve to let it cool fully earlier than folding it. 
  7. Troubleshooting Tip: In case your dosa begins to develop cracks on the floor because it cooks, it means the batter is just too thick and you might want so as to add a teaspoon or two of water to the batter and blend to regulate the consistency once more
Neer Dosas served on a plate with chutney and curry

Continuously Requested Questions

Why is it referred to as neer dosa? Neer means water in Tulu language from the western area of Karnataka, so neer dosa interprets to water dosa, to characterize the skinny consistency of the batter which is sort of totally different to the thickness of standard dosa batter. 

Is neer dosa good for well being? Neer dosa is gluten-free and might be vegan. It’s fairly gentle and simply digestible, making it an ideal wholesome breakfast choice. 

Why is neer dosa well-known? Neer dosa is a superb various to dosa as it’s a no fermentation recipe that comes collectively pretty rapidly to fulfill these sudden dosa cravings and is famously served throughout eating places in Karnataka.

The following time you may have a longing for dosa, you’ll want to check out this neer dosa recipe – you gained’t flip again! Take pleasure in it contemporary or pack it for the go, this recipe is ideal anytime of day and wherever. 

When you like straightforward dosa recipes like this, you may as well strive making my on the spot oats dosa.

Watch the Recipe Video

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Neer Dosas served on a plate with chutney and curry

Neer Dosa

Neer Dosa is a singular dosa recipe from Karnataka the place the batter is barely made out of 3 substances – rice, coconut and water and would not want any fermentation. These are like smooth, skinny, lacy french crepes however gluten-free and can be made vegan. They’re the proper automobile to absorb spicy curries.

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Fee

Course: Breakfast, Aspect Dishes

Delicacies: South Indian

Eating regimen: Gluten Free

Prep Time: 5 minutes

Prepare dinner Time: 15 minutes

Whole Time: 20 minutes

Servings: 15 items

Energy: 54kcal

Directions

  • Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a easy paste.

  • Switch the paste to a bowl and add 1 ½ cup of water and blend effectively. Regulate the consistency with the remaining water if obligatory. The consistency must be like milk.

  • Warmth a non-stick pan and brush it with ghee. Pour a ladleful of batter and swirl it round until the bottom is roofed. Prepare dinner for 30 seconds after which cowl and prepare dinner it for 30 extra seconds on low. Take away the lid and prepare dinner for an additional 15-20 seconds.

  • When you begin seeing the perimeters leaving the pan, the dosa is prepared. Slide it out on a perforated floor like a sieve. This enables it to chill fully with out turning into sticky. Fold right into a triangle and serve.

Video

Notes

  1. Ensure to soak the rice in a single day or for at the least 6 hours earlier than making the batter to make sure the grains might be floor easily.
  2. At all times combine the batter earlier than making the following dosa. The batter begins to sediment due to the quantity of water in it, so mixing is essential
  3. Transfer the pan round after pouring the batter in order that the batter covers the bottom in a skinny layer
  4. It’s best to see small bubbles seem on the dosa whereas cooking – like a lace, which implies the consistency of the batter is ideal. 
  5. Slide the dosa out of the pan – don’t flip it!
  6. Place the cooked dosa on a perforated floor like a big sieve or a conventional neer dosa cooling sieve to let it cool fully earlier than folding it. 
  7. In case your dosa begins to develop cracks on the floor because it cooks, it means the batter is just too thick and you might want so as to add a teaspoon or two of water to the batter and blend to regulate the consistency once more
  8. Use ghee or oil to brush the pan. Do not use butter or the bottom of the dosa will begin to change into brown







Vitamin

Energy: 54kcal | Carbohydrates: 10g | Protein: 1g | Fats: 1g | Saturated Fats: 1g | Polyunsaturated Fats: 0.03g | Monounsaturated Fats: 0.1g | Sodium: 121mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.1mg

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