Neer Dosa

Shall we start the New Year with a healthy recipe?

I was first introduced to Neer Dosa by my good friend and then neighbour Sonia. She used to make this regularly and whenever she made it, I was sure to get a batch of it. I miss her message saying “Dont make breakfast tomorrow Maria, I’ll bring it”. What a wonderful feeling to go to bed with, right? A few years ago, they left Bahrain and along with it went my Neer Dosa and Sanna (a steamed fermented rice cake) breakfast mornings.

I was reacquainted with Neer Dosa a few months ago. When we went home last time, Jose’s Mom made this for breakfast one day. Daddy isnt a big fan of yeast, so Mummy keeps trying out different Appam style recipes without yeast. That’s how she ended up making Neer Dosa. From that time onwards, Neer Dosa is making a frequent appearence in my life.

It’s a super simple dish to make and it’s healthy too. As the name suggests, it’s mostly water. Another thing I like about it is, it goes well with almost anything. You can have it with Chutney, Veg side dish or Non veg side dish. Just like Appam, it absorbs the flavour of the side dish very well.

Recommended Side Dishes: Tomato Chutney, Coconut Chutney, Garlic Chutney, Chicken Curry, Chicken Korma, Peas Curry, Egg Roast, Egg Curry

Here is the recipe…

Grind together the drained rice, coconut (if using), salt and 1/2 cup water. Grind it to a smooth batter…


Transfer the batter to a deep vessel and add 1 cup water. Mix well. Add 1.5 – 2 cups water and mix well. The batter should be pouring consistency, almost similar to the consistency of milk…


Heat a non stick/ cast iron pan. Grease the pan nicely with oil. Mix the batter well and pour the batter and twirl the pan to spread the batter evenly. If there are any gaps while spreading, pour a little more batter to cover the gaps. Cook on low-medium flame for around 2 mins or till the edges becomes a bit crispy and leaves the side of the pan…

Using your fingers, fold the dosa  into a semi circle. Bring together the corners to make a triangle. Transfer to a serving plate…

Neer Dosa
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Neer Dosa

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Servings: 22 -25
Author: Maria Jose Martin

Ingredients

  • 1 cup Raw Rice (Pachari)
  • 1/2 cup Grated Coconut (optional, refer notes)
  • 1/2 cup +2.5 – 3 cups Water
  • Salt (to taste)
  • Oil ( I used coconut oil)

Instructions

  • Rinse the raw rice a few times and soak for 4-5 hours or overnight. Drain the water completely.
  • Grind together the drained rice, coconut (if using), salt and 1/2 cup water. Grind it to a smooth batter.
  • Transfer the batter to a deep vessel and add 1 cup water. Mix well. Add 1.5 – 2 cups water and mix well. The batter should be pouring consistency, almost similar to the consistency of milk. Do a taste test and add more salt, if required.
  • Heat a non stick/ cast iron pan. Grease the pan nicely with oil. Mix the batter well and pour the batter and twirl the pan to spread the batter evenly. If there are any gaps while spreading, pour a little more batter to cover the gaps.
  • Cook on low-medium flame for around 2 mins or till the edges becomes a bit crispy and leaves the side of the pan. Using your fingers, fold the dosa into a semi circle. Bring together the corners to make a triangle. Transfer to a serving plate.

Notes

Adding coconut is completely optional. I used only 1/2 cup and the taste of coconut was very mild. If you want you can add more coconut.
Make sure to stir the batter each time before making the dosa.
Let the hot Neer dosa cool for a min or two and then keep it together with rest. Otherwise it will stick together and be clumpy.
You can store the batter in fridge in for 2-3 days. Make sure you mix the batter really well, before using.
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  • Hi Maria…thanks for the beautifully light Neer Dosa. The pic is beautiful….but where is the recipe? Somehow I cannot see it on this page. Thanks.

  • I tried the neerdosa, but it didnt come out anywhere near like as shown in the recipe picture. No idea what could have gone wrong. The boils never came on the dosa and it was there on like leaf and got dried up.

    • Hi Aswathy,

      Sorry to hear that it didn’t turn out well for you. From your comment of no boils on dosa, I am assuming a few things. The rice you used maybe starchy, it works better with least starchy rice. The next is, maybe the batter was thick. The batter needs to ve very thin, almost like water and lastly, the temp of cooking. If the pan is not hot enough, the boils/bubbles do not come. Hope this helps..

      Cheers
      Maria

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