Neer dosa is a traditional Mangalorean Karnataka breakfast dish made of just water, rice and salt as main ingredients. Tastes best with spicy curries and chutneys. Vegan and gluten free. Neer means water in Kannada, Tulu and many south Indian languages. Dosa is the traditional south Indian crepe made for breakfast and there are so many varieties of it. So the name typically translates to water dosa.
Course: Main Course
Keyword: neer dosa
6teaspoonsoil1/2 teaspoon for each dosa
Pick and rinse 1.5 cup rice well. Soak it in plenty of water for 6-8 hours.
After soaking, drain excess water in a colander and take the soaked rice in a mixer jar. Add 2 tablespoons grated coconut if using.
Grind the rice to a very very smooth paste adding water as required. Do not add lot of water while grinding.
Transfer the dosa batter to a large bowl. Now add 2.25 cups to 2.5 cups water and mix well. The batter should be runny and thin. Make sure by checking the consistency.
Heat a non stick pan or cast iron tawa first. If tawa is unavailable you can use a pan. Once the tawa is hot add few drops of oil and spread with a tissue or a small onion or potato slice. Take a ladle full of batter, about 1/4 cup. Pour the batter as an uneven circle. Begin from the edges and finish towards the center just like rava dosa. As you pour the dosa will form lacy intricate holes and patterns.
Cover the pan with a lid and cook for a minute. Do not flip neer dosa.
After about a minute the edges will come off by itself which means dosa is cooked. Now using a spatula fold the dosa intoa triangle or just fold into half.
Remove the dosa to a plate. Make dosas from the remaining batter similarly. As you cook place the dosas side by side on a large plate, do not stack. These dosas are super soft so if you stack they will stick to each other. Serve neer dosa warm with any curry or chutney.
1. Make sure to mix the batter very well before pouring each dosa. 2. If the batter is very thin, you can add few spoons of rice flour