Neer Dosa, also known as Neeru Dose, is a popular South Indian breakfast recipe. This delightful dish is known for its incredibly soft, thin, and lacy rice crepes made using just three simple ingredients - rice, water, and salt.
Dosa is an all-time favorite and iconic South Indian breakfast. You’ve probably come across or tried various dosa recipes like masala dosa, set dosa, palak moong dal dosa, paneer uttapam, but here’s a unique one to add to your list—Neer Dose or Neeru Dose. This dosa is a specialty from the Mangaluru-Udupi region of Karnataka and is known for its soft texture and no-fermentation process.
Neer Dosa holds a special place in our hearts! My husband and I are huge fans of this dosa. Whenever we visit his native Kasarvalli, the first thing we request his Chikkamma to make is her world’s best Neer Dosa. Her recipe is simply unbeatable, and every bite is filled with nostalgia and comfort!
Jump to:
What Is Neer Dosa?
Neer dosa is a tasty, quick, and popular South Indian crepe made from thin and watery rice batter. "Neer" Means "Water" In Kannada and Tulu language. So it translates to "Water Dosa".
Rice and water are the key ingredients used to make this as-light-as-air dosa. The best part? This dosa does not need fermentation like other dosa recipes.
Neer dosa is popular in the coastal regions of Karnataka. It can be served for breakfast, lunch, or dinner. It is often enjoyed with a variety of accompaniments, such as coconut chutney, vegetable stew, curries or gravies, or sambar.
Ingredients for Neer Dose
- Rice: Use short grain rice like sona masuri, ponni, or idli rice to make a neer dose. Don't use basmati or sticky rice.
- Water: It is used for preparing the batter. Adjust the water, according to your desired consistency. If the batter is too thick, add more water.
How to Make Neer Dosa Recipe
Rinse 1 cup of sona masuri rice 2-3 times under running water until the water runs clear (removes extra starch), and drain the remaining water.
Soak the rinsed rice in enough water for about 5-6 hours or overnight in a large bowl.
After soaking, drain the water from the rice.
Transfer it to a blender. Add about ½ cup of water, and grind until a smooth paste.
Transfer the paste to a mixing bowl. Then add 2 cups of water and salt. Mix everything well. If the batter is too thick, add a little more water to adjust the consistency.
Heat a seasoned iron tawa or non-stick pan over medium heat. Grease the skillet lightly with oil.
Once the skillet is hot, pour a ladleful of neer dosa batter from the outer edges and move towards the center to form a thin and round dosa. The batter will spread on its own due to the batter's thin consistency.
You can also drizzle some oil around the edges of the dosa if desired. I did not use the oil in this recipe.
Cover the dosa with a lid and cook on medium-low flame for about 40-60 seconds or until the edges start to leave the sides of the skillet or the pan. There is no need to cook the dosa on the other side.
Then, gently fold the dosa into a half moon and again fold it into a triangular shape. Transfer it to a plate. Repeat the same process to make the remaining neer dosa.
Serve neer dose hot or warm with the side dish of your choice, like coconut chutney, tomato chutney, sambar, or pickle.
Serving Suggestions
Despite the fact that we like neer dosa with coriander coconut chutney and coconut jaggery mix, it also goes well with tomato onion chutney, sambar, and curries like veg kurma, veg saagu, chana curry, and other dishes.
Usually, Neeru Dose is paired with mango rasayana, a popular combo in the Udupi region, Karnataka. Mango Rasayana is similar to aamras, which is popular in the North.
You can simply eat it with pickles and yogurt.
Tips to Make The Best Neeru Dose
- Rice Variety: Use good quality short-grain raw rice such as sona masuri, ponni, idli rice to make neer dosa. If possible, avoid basmati rice, parboiled rice, or jasmine rice.
- Soaking Time: Soak the rice for at least 5 to 6 hours or overnight. Soaking helps to grind rice into a soft and smooth batter.
- Batter Consistency: The consistency of the batter should be like milk, Not too thick or thin. This helps to spread the dosa thinly and achieve super soft, and lacey textured dosa.
- Use a Non-Stick or Cast-Iron Skillet: For best results, use a well-seasoned cast iron or non-stick pan. This prevents the dosa from sticking to the surface.
- Greasing the tawa: Grease the tawa with some oil to prevent the dosa from sticking to the tawa.
- Cook on One Side: Always cook the neer dosa on one side only. Do not flip the dosa.
- Prevent Sticking: Do not stack hot neer dosas on top of each other to prevent sticking. Let them cool a bit, and then stack.
Variations
- Neer Dosa with Fresh Coconut: You can add ¼ cup of freshly grated coconut to the rice batter before grinding. Coconut adds a subtle sweetness and enhances the flavor of the dosa.
Storage Suggestions
You can store the leftover batter in an airtight container for up to 3-4 days.
Cooked dosas are best when served hot. However, they can be stored in an airtight container in the refrigerator for 1-2 days.
Frequently Asked Questions
Neer dosa is considered a relatively healthy dish as its Nutrient Content ie, it contains carbs, vitamins, minerals and some protein, and the right amount of fat. Low in fat, and calories, it is an excellent alternative for losing weight.
Your neer dosa may turn mushy and sticky if you add more water to the batter than is necessary.
Use good quality raw rice like sona masuri, ponni, surti kolam, idli rice to make neeru dosa. You may also use basmati rice, but the taste and texture may vary slightly depending on the rice used.
Neer Dosa (Mangalorean Style)
Ingredients
Instructions
- Rinse the sona masuri rice 2-3 times under running water until the water runs clear (removes extra starch), and drain the remaining water.
- Soak the rinsed rice in enough water for about 5-6 hours or overnight in a large bowl.
- After soaking, drain the water from the rice.
- Transfer it to a blender. Add about ½ cup of water, and grind until a smooth paste.
- Transfer the paste to a mixing bowl. Then add 2 cups of water and salt. Mix everything well. If the batter is too thick, add a little more water to adjust the consistency.
- Heat a seasoned iron tawa or non-stick pan over medium heat. Grease the skillet lightly with oil.
- Once the skillet is hot, pour a ladleful of neer dosa batter from the outer edges and move towards the center to form a thin and round dosa. The batter will spread on its own due to the batter's thin consistency.
- You can also drizzle some oil around the edges of the dosa if desired. I did not use the oil in this recipe.
- Cover the dosa with a lid and cook on medium-low flame for about 40-60 seconds or until the edges start to leave the sides of the skillet or the pan. There is no need to cook the dosa on the other side.
- Then gently fold the dosa into a half moon and again fold it into a triangular shape. Transfer it to a plate. Repeat the same process to make the remaining neer dosa.
- Serve hot or warm with the side dish of your choice, like coconut chutney, tomato chutney, sambar, or pickle.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Anonymous
Awsome recipe ...very well explained
Bhavana Patil
Thank you so much for the kind words.