Neer Dosa

Neer Dosa is a unique dosa recipe from Karnataka where the batter is only made from 3 ingredients - rice, coconut and water and doesn't need any fermentation. These are like soft, thin, lacy french crepes but gluten-free and can also be made vegan. They are the perfect vehicle to soak up spicy curries.

Course Breakfast, Side Dishes

Cuisine South Indian

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings pieces

Calories 54kcal

Author Richa

Ingredients

1 Cup Idli Rice soaked overnight and drained
¼ Cup Grated Coconut
2 ¼ - 2 ½ Cups Water
¾ Teaspoon Salt

Instructions

Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a smooth paste.
Transfer the paste to a bowl and add 1 ½ cup of water and mix well. Adjust the consistency with the remaining water if necessary. The consistency should be like milk.
Heat a non-stick pan and brush it with ghee. Pour a ladleful of batter and swirl it around till the base is covered. Cook for 30 seconds and then cover and cook it for 30 more seconds on low. Remove the lid and cook for another 15-20 seconds.
Once you start seeing the edges leaving the pan, the dosa is ready. Slide it out on a perforated surface like a sieve. This allows it to cool completely without becoming sticky. Fold into a triangle and serve.

Video

Notes

Make sure to soak the rice overnight or for at least 6 hours before making the batter to ensure the grains can be ground smoothly.
Always mix the batter before making the next dosa. The batter starts to sediment because of the amount of water in it, so mixing is very important
Move the pan around after pouring the batter so that the batter covers the base in a thin layer
You should see small bubbles appear on the dosa while cooking – like a lace, which means the consistency of the batter is perfect.
Slide the dosa out of the pan - don’t flip it!
Place the cooked dosa on a perforated surface like a large sieve or a traditional neer dosa cooling sieve to let it cool completely before folding it.
If your dosa starts to develop cracks on the surface as it cooks, it means the batter is too thick and you may need to add a teaspoon or two of water to the batter and mix to adjust the consistency again
Use ghee or oil to brush the pan. Don't use butter or the base of the dosa will start to become brown
Neer Dosa goes well with - Chutney Recipes, Tomato Chutney - 2 Ways, Mushroom Pepper Fry (South Indian style), Spicy Chettinad Pepper Chicken Fry/Roast and South Indian Style Egg Curry

Nutrition