Neer Dosa ( Idlis and Dosas)
by Tarla Dalal
Added to 67 cookbooks
This recipe has been viewed 32639 times
Nothing like this Neer Dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing.
The batter for this dosa does not require any fermentation. Although simplicity is the highlight of the Neer Dosa, it requires a bit of expertise to prepare it perfectly.
Make sure the tava is really hot before pouring the batter, and ensure the dosa is cooked well before you try to remove it, else you will end up with bits and pieces instead of a nice, big dosa!
If you like a bit of spice, serve it with coconut chutney or vegetable stew, else combine it with sweetened coconut churna. As a variant, grind some grated coconut along with the rice, for an even softer dosa.
- Put the jaggery in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Switch off the flame, add the coconut and cardamom powder and mix well.
- Cool, store refrigerated and use within 1 day.
- Combine the drained raw rice and ½ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add 1 cup of water and salt and mix well.
- Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Grease the tava (griddle), with a little oil and pour approx. ? cup (approx. 5 tbsp) of the batter on it and tilt tht tava (griddle), in a circular motion to make a round dosa.
- Cover with a lid and cook on a medium flame for 1 minute. Fold the dosa into a triangle.
- Repeat with the remaining batter to make 9 more dosas.
- Serve immediately with churna.
Neer Dosa Recipe by Tarla Dalal
Neer Dosa ( Idlis and Dosas) recipe with step by step photos
Neer dosa are fluffy, lacy crepe like dosas made using rice batter. “Neer” means water, depicting the water like thin consistency of the dosa batter. The neer dose are easy to make as the batter does not require any fermenting. Apart from the jaggery churna, you can relish the neer dosa with sambhar or veg sagu. Here are some other instant dosa recipes from our website :
In a broad non-stick pan, add the jaggery.
Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Switch off the flame, add the coconut.
Add the cardamom powder and mix well. The elaichi powder enhances the taste of the jaggery churna.
Cool, store refrigerated and use within 1 day. Keep aside.
For preparing the neer dosa, take 1 cup of rice in a bowl and wash it for 3-4 times using water.
Soak it in water for at least 2 hours.
Drain the excess water and transfer the drained rice to the mixer jar.
Add ½ cup of water in a mixer. Don’t add too much water at this stage or else the rice won’t churn properly.
Blend till smooth, there should be no rice granules left into it.
Transfer the ground rice mixture into a deep bowl.
Add 1 cup of water and salt. We need to make a batter of thin flowing consistency so, adjust the quantity of water accordingly. If the batter is thick, you won’t see pores on top the dosa after pouring on a tava. If the batter is thin, you will see cracks on the dosa and will break when lifting.
Mix well and our batter for neer dosa is ready.
Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle). If the water sizzles and evaporates immediately, the griddle is hot enough to pour the batter.
Wipe it off gently using a muslin cloth.
Grease the tava (griddle) with a little oil
Pour approx. 5 tbsp of the batter on it.
Tilt the tava (griddle) in a circular motion to make a round dosa. As you pour the batter, few holes will be formed on the surface, which means the neer dosa batter has the right consistency.
Cover with a lid and cook on a medium flame for 1 minute. Ensure that the bottom surface should not turn brown in color. You can drizzle ½ tsp ghee or oil over the dosa if you wish to.
Remove the lid and fold to form a semi-circle.
Fold the dosa into a triangle. If you want then you can roast it slightly from other side as well.
Remove the neer dosa in a plate.
Repeat with the remaining batter to make 9 more neer dosas. The batter might thicken after a while so, add water to it. Also, don’t forget to stir the neer dosa batter well before making each dosa as the rice particles tend to settle at the bottom. Do not stack the neer dosa when hot or else they will stick to each other.
Serve the neer dosa immediately with churna.
Nutrient values (Abbrv) per dosa
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