Neer Dosa Recipe
Neer dosa is a popular South Indian breakfast dish that hails from the coastal regions of Karnataka. “Neer” means water in Kannada, and the name of the dish refers to its thin and watery texture. Unlike regular dosa, neer dosa is made using a batter of rice flour and water, which is then spread thinly on a hot griddle to make a crepe-like pancake. This gluten-free and vegan dish is light, fluffy and pairs well with spicy chutneys or curries.
Here’s a recipe to make neer dosa:
- 2 cups of rice flour
- 2 cups of water
- Salt, to taste
- Oil, for greasing
- In a large mixing bowl, add the rice flour and salt. Gradually pour water while stirring the mixture until it forms a smooth and thin batter. The batter should be of pouring consistency, like buttermilk.
- Cover the batter with a lid and set it aside for at least 30 minutes.
- Heat a non-stick tawa or griddle on medium-high heat. Grease the tawa lightly with oil.
- Once the tawa is hot, pour a ladleful of the batter onto the center of the tawa and quickly spread it in a circular motion to form a thin pancake.
- Cover the tawa with a lid and let the neer dosa cook for a minute or until the edges start to peel off.
- Gently lift the edges of the neer dosa with a spatula and fold it in half or roll it into a cylinder. Repeat the same process with the remaining batter.
- Serve the neer dosa hot with coconut chutney, sambar, or any spicy curry of your choice.
Enjoy your delicious and light neer dosa!
- Use fine rice flour to get a smooth texture of neer dosa.
- The batter should be thin and of pouring consistency. Add water gradually while mixing the rice flour to avoid lumps.
- Allow the batter to rest for at least 30 minutes to an hour to ferment and develop a slightly sour taste.
- Heat the tawa or griddle well before pouring the batter. The surface should be hot enough to make the neer dosa cook evenly.
- Do not flip the neer dosa, as it cooks only on one side.
- Use a non-stick tawa or griddle for ease of making neer dosa.
- Grease the tawa lightly with oil before making each neer dosa.
- Fold or roll the neer dosa while it is still hot to avoid breakage.
- Serve neer dosa immediately after making as it tends to harden when it cools down.
By following these tips, you can make delicious and perfect neer dosa at home.