A Mangalorean speciality, Neer Dosa is a straightforward dosa recipe which doesn’t want any fermentation. These dosas are tender, skinny, and lacy and are a tremendous service to absorb any curry or flavours.
One of many first issues I learnt after getting married to Denver and his Mangalorean household was the right way to make Neer Dosa. I used to be and nonetheless am so fascinated by how one thing so easy can style so wonderful. I can solely describe these as French crepes however lighter, softer and thinner. Made with soaked rice, this isn’t your common dosa – these rice crepes are tender, skinny, and lacy and so they take in flavours tremendous effectively.
My favorite technique to eat them is with a spicy curry like Kori Gassi or a South Indian fashion Egg Curry, however a tasty chutney additionally works effectively. They’re actually fast to whip up for the reason that batter doesn’t want fermentation, making it the proper possibility for breakfast, lunch or dinner.
Love South Indian meals? Strive Idli Dosa Batter, Millet Mysore Masala Dosa, Chutney Recipes, Tomato Chutney – 2 Methods, Jesse’s Rasam Recipe | Tomato Rasam and South Indian Type Egg Curry
What’s Neer Dosa?
Neer principally means water and that’s what offers these dosas their identify – the batter is absolutely skinny, just like the consistency of milk. Neer dosa is made by soaking idli rice in a single day or for a minimum of 6 hours after which mixing the soaked (and drained) rice with freshly grated coconut, water and salt.
The coconut is added for the slight nutty flavour it offers to the dosa. The batter is mixed until it’s good and clean – you shouldn’t really feel any grittiness when rubbing it between your fingers. The batter is then poured right into a sizzling, greased non-stick or forged iron dosa tava pan, after which cooked for a couple of minutes.
This dosa recipe with out fermentation is fast and straightforward to make and light-weight on the abdomen. It’s additionally good college lunch field materials because it’s finger meals and never too heavy. My daughter LOVES these for varsity!
Right here’s all the pieces you’ll must make Neer Dosa
- Rice – Idli Rice works finest right here however you should use any brief grain rice selection for the batter.
- Grated Coconut – I take advantage of it in a 1:4 ratio of rice to coconut. This ingredient is elective, however I discover that grinding the rice with a bit coconut helps improve the flavour
- Water – Don’t add an excessive amount of water whereas grinding, in any other case the rice received’t grind correctly. Solely add ½ -¾ cup of water for each cup of soaked rice whereas grinding, for a clean batter.. As soon as the batter is prepared, combine extra water to get the precise consistency – thicker than water, barely viscous just like the consistency of milk. Completely we want about 2 ¼ – 2 ½ cups per cup of rice
- Salt – An apparent however important ingredient, for style
- Ghee – For greasing the pan. Sub with a impartial flavoured oil. Do not use butter or the neer dosa shall be barely brownish
Easy methods to make Neer Dosa
This is a fast step-by-step exhibiting you the right way to make neer dosa at residence:
1. Soak idli rice in a single day. Drain fully.
2. Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a clean paste.
3. Switch the paste to a bowl, add 1 ½ cup of water, and blend effectively. Alter the consistency with the remaining water if crucial.
4. The consistency must be like milk, simple to pour.
5. Warmth a non-stick pan and brush it with ghee.
6. Pour a ladleful of batter and swirl it round until the bottom is roofed.
7. Cook dinner for 30 seconds after which cowl and prepare dinner it for 30 extra seconds on low. Take away the lid and prepare dinner for one more 15-20 seconds.
8. When you begin seeing the sides leaving the pan, the dosa is prepared.
9. Slide it out on a perforated floor like bamboo trivet.
10. It’s also possible to use a sieve, flip it the other way up and lay the dosa over it. This enables it to chill fully with out turning into sticky.
11. Fold right into a triangle and serve.
Richa’s prime tricks to make the proper spring rolls:
- Be certain that to soak the rice in a single day or for a minimum of 6 hours earlier than making the batter to make sure the grains will be floor easily.
- Combine the batter each time you make a dosa. Because the batter sits, the heavier floor rice begins to take a seat on the backside of the bowl. Mixing it brings all the pieces collectively
- Transfer the pan round after pouring the batter in order that the batter covers the bottom in a skinny layer
- It is best to see small bubbles seem on the dosa whereas cooking – like a lace, which suggests the consistency of the batter is ideal. Cook dinner for 30 seconds, after which cowl and prepare dinner for one more 30 seconds or till you see the sides coming off, which suggests the dosa is prepared.
- Slide the dosa out of the pan – don’t flip it!
- Place the cooked dosa on a perforated floor like a big sieve or a standard neer dosa cooling sieve to let it cool fully earlier than folding it.
- Troubleshooting Tip: In case your dosa begins to develop cracks on the floor because it cooks, it means the batter is just too thick and you could want so as to add a teaspoon or two of water to the batter and blend to regulate the consistency once more
Incessantly Requested Questions
Why is it referred to as neer dosa? Neer means water in Tulu language from the western area of Karnataka, so neer dosa interprets to water dosa, to symbolize the skinny consistency of the batter which is sort of completely different to the thickness of normal dosa batter.
Is neer dosa good for well being? Neer dosa is gluten-free and will be vegan. It’s fairly gentle and simply digestible, making it a terrific wholesome breakfast possibility.
Why is neer dosa well-known? Neer dosa is a superb various to dosa as it’s a no fermentation recipe that comes collectively pretty rapidly to fulfill these sudden dosa cravings and is famously served throughout eating places in Karnataka.
The subsequent time you’ve got a yearning for dosa, make sure to check out this neer dosa recipe – you received’t flip again! Take pleasure in it recent or pack it for the go, this recipe is ideal anytime of day and anyplace.
Should you like simple dosa recipes like this, you can even attempt making my prompt oats dosa.
Neer Dosa goes effectively with – Chutney 3 Methods, Tomato Chutney – 2 Methods, Mushroom Pepper Fry (South Indian fashion), Spicy Chettinad Pepper Rooster Fry/Roast and South Indian Type Egg Curry
Watch the Recipe Video
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Neer Dosa
Neer Dosa is a singular dosa recipe from Karnataka the place the batter is barely produced from 3 substances – rice, coconut and water and does not want any fermentation. These are like tender, skinny, lacy french crepes however gluten-free and can be made vegan. They’re the proper automobile to absorb spicy curries.
Servings: 15 items
Energy: 54kcal
Directions
-
Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a clean paste.
-
Switch the paste to a bowl and add 1 ½ cup of water and blend effectively. Alter the consistency with the remaining water if crucial. The consistency must be like milk.
-
Warmth a non-stick pan and brush it with ghee. Pour a ladleful of batter and swirl it round until the bottom is roofed. Cook dinner for 30 seconds after which cowl and prepare dinner it for 30 extra seconds on low. Take away the lid and prepare dinner for one more 15-20 seconds.
-
When you begin seeing the sides leaving the pan, the dosa is prepared. Slide it out on a perforated floor like a sieve. This enables it to chill fully with out turning into sticky. Fold right into a triangle and serve.
Video
Notes
- Be certain that to soak the rice in a single day or for a minimum of 6 hours earlier than making the batter to make sure the grains will be floor easily.
- At all times combine the batter earlier than making the subsequent dosa. The batter begins to sediment due to the quantity of water in it, so mixing is essential
- Transfer the pan round after pouring the batter in order that the batter covers the bottom in a skinny layer
- It is best to see small bubbles seem on the dosa whereas cooking – like a lace, which suggests the consistency of the batter is ideal.
- Slide the dosa out of the pan – don’t flip it!
- Place the cooked dosa on a perforated floor like a big sieve or a standard neer dosa cooling sieve to let it cool fully earlier than folding it.
- In case your dosa begins to develop cracks on the floor because it cooks, it means the batter is just too thick and you could want so as to add a teaspoon or two of water to the batter and blend to regulate the consistency once more
- Use ghee or oil to brush the pan. Do not use butter or the bottom of the dosa will begin to turn into brown
- Neer Dosa goes effectively with – Chutney Recipes, Tomato Chutney – 2 Methods, Mushroom Pepper Fry (South Indian fashion), Spicy Chettinad Pepper Rooster Fry/Roast and South Indian Type Egg Curry
Vitamin
Energy: 54kcal | Carbohydrates: 10g | Protein: 1g | Fats: 1g | Saturated Fats: 1g | Polyunsaturated Fats: 0.03g | Monounsaturated Fats: 0.1g | Sodium: 121mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.1mg
