Neer Dosa: Water-Thin Essentials!

South Indian food has the best combination of taste and health. You can find healthy food without compromising on your taste in a South Indian menu. Indian food is all about flavors, spices, and unending diversity. One of our favorites is dosa. It goes well with any side dish, be it vegetarian or non-vegetarian. Dosa has a lot of varieties. One among them is the Neer Dosa, a coastal Karnataka specialty. It is a thin, soft, white (almost transparent) rice crepe paired with either coconut chutney or saagu or both. Neer means water in Tulu. It is one of the lightest South Indian dishes If you’re wondering how to make dosa at home, you can easily start with this dosa recipe.In the making of Neer Dosa, you will find the wonderful blend of grated onion into the rice, and sometimes, you can try other ingredients too. Thise Neer Dosa recipe is an easy, quick way to fulfill your cravings without compromising nutritional values. Unlike the regular dosa, the batter for Neer Dosa doesn’t require fermentation. So, it is a quick dish to prepare. Neer Dosa is different from the regular dosa in taste and preparation. Sometimes, it is prepared with tender coconut water to make the dosa sweet and delicious. It is a favourite among health conscious people and foodies. People all around the world relish the Neer Dosa with different accompaniments. It is a great breakfast to make if you are short on time. Kids love Neer Dosa with a dollop of ghee. For adults, ghee can be served in moderations as per the diet instructions.

See more related recipes:
1. Classic Coconut Chutney Recipe
2. Oats and Coconut Dosa Recipe
3. Ragi Onion Uttapam Recipe
Have a look at our 60-second recipe videos!

Neer Dosa Info:

Prep Time

5 Mins

Cook Time

10 Mins

Total Time

15 Mins

Cuisine

South Indian

Category

Breakfast

Neer Dosa Ingredients:

  • 1 cup idli dosa batter
  • 2 tbsp coconut (grated)
  • Salt, to taste
  • Onion, half sliced for smearing the oil

Step-by-Step Instructions:

  • Mix the rice flour batter nicely. No lumps should form. Use a wooden spoon for great mixing.
  • Add 2 tbsp grated coconut to the soaked rice, and grind it into the already made batter.
  • Add salt and extra water to make the batter consistent. Adjust the consistency, and make sure it is slightly thicker than milk.
  • Heat a pan, sprinkle some water. This prepares the surface of the pan for the batter.
  • Drizzle some oil and smear it with an onion (half sliced) attached to the fork. Repeat this step if you are going to make more than one dosa.
  • You can make as many Neer Dosas as you want.
  • Pour the batter and tilt the pan to form an even, thin layer on a medium flame. This ensures crispness in the dosa.
  • Cover it with a lid to let the steam cook the dosa.
  • Once the dosa is cooked and leaves the edges, remove it. Don’t roast it till it turns golden brown. Brown edges are not very tasty to eat.
  • The hallmark of a well-made Neer Dosa is that it should be translucent. Translucency marks the end of the cooking process and the beginning of serving and eating.

Slather your dosa with ghee and serve it hot with saagu, Mangalore chicken curry, or coconut chutney. Relish your dosa with complete focus on your food. Always avoid distractions while eating.

Before You Go…