Neer Dosa | How to make Neer Dosa | Water Dosa | Neer Dosai

As name has Dosa attached with it, it comes from South India, to be specific from Mangalore. Neer means “Water” so it means water dosa, that is, made from water like consistency. These are soft and lacy in texture.

This dosa does not require use of lentils & fermentation unlike other dosas. It is vegan and gluten free dish.

I am a huge fan of Neer dosa, since first time I had this dosa. One can have it as any meal – breakfast, lunch or dinner. It is a healthy dish. These are very light dosas, one can eat 3-4 dosas in one go. These tastes best with chutney’s or vegetable curry.

After many trials or I can say failure, I have come to this perfect recipe.

How to make

1. Take 1 cup of rice and rinse well. Soak for 5-6 hours or overnight in enough water.
2. Drain and transfer it into Mixer grinder along with ½ cup peeled and grated coconut.
3. While grinding add very little water (approximately ¼ cup) and grind it into a very smooth paste. If needed, grind it in 2-3 batches.
4. Once ground in a smooth paste transfer it into a bowl. Add 2¼ cups of water, salt as required and mix well. Rest it for 5 minutes.
5. Heat the pan well and grease it with little oil.
6. With help of ladle mix the batter nicely and pour it evenly on hot pan.
7. Cover it and allow it to cook.
8. Once cooked it will automatically leave sides of pan.
9. Remove dosa from pan and it is ready to serve.

Neer Dosa | How to make Neer Dosa | Water Dosa

As name has Dosa attached with it, it comes from South India, to be specific from Mangalore. Neer means water so it means water dosa, that is, made from water like consistency.These are soft and lacy in texture. Tastes best with chutney’s, curry vegetables.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Main Course

Cuisine South Indian

Servings 4 People

Equipment

• Pan with Lid
• Ladle
• Mixer Grinder
• Big Bowl
• Measuring Cups

Ingredients

  

• 1 Cups Rice I recommend using Sona Masuri / Idli rice
• ½ Cup Coconut Peeled and Grated
• 2½ Cups Water Including required for grinding
• Salt As Required
• A bowlful of Love & Care

Instructions

 

• Take 1 cup of rice.
  
• Rinse well and soak it in enough water for 5 -6 hours or overnight
  
• Once soaked properly, drain water from rice and transfer it in Mixer grinder. Also, add ½ cup of peeled and grated coconut.
  
• Grind it into a very smooth paste by adding approximately ¼ cup of water.
  
• After grinding, transfer it to a bowl and add 2 ¼ cups of water and salt as required. Rest batter for 5 min.
  
• Heat the pan and grease it well. Pour the batter evenly on the pan. Cover it and cook for a minute.
  
• Once cooked properly dosa will automatically leave sides. It means, it is ready to serve.
  

Wisdom

1. I recommend using Sona Masuri / Idli rice for this recipe as it gives more softness and tenderness to dosa.
2. Texture of Neer dosa is soft, lacy and has tiny holes
3. I recommend using coconut in this recipe. If fresh coconut is not available then you can use desiccated coconut.
4. Add very little water while grinding to make a smooth paste. Adding too much of water will make batter coarse.
5. Batter should be of watery, thin and of buttermilk consistency.
6. If batter is too thin it will stick to pan, in this case add some rice flour. If it’s thick then add some water.
7. Pan should be hot and greased well before pouring the batter. Stir batter well before making next dosa, as rice particles settles on bottom of bowl.
8. Traditionally, dosa is made on iron pan but in my recipe I have used non-stick pan.
9. Don’t fold or stack dosa when they it’s hot as it will stick to each other. Allow it to cool and then fold or stack it.
10. Variations to try–
    1. Spinach Neer Dosa –Add blanched spinach in rice while grinding. This dosa is green in colour.
    2. Beetroot Neer Dosa – Add peeled and grated beetroot in rice while grinding. This dosa is red in colour.