Today's recipe is a simple and healthy breakfast option...Neer Dosa. It's named after the watery consistency of the batter. "Neer dose" or "Neeru Dose" is quite popular in Karnataka, especially in the Udupi district.
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I call it a simple recipe because you will not find a recipe list shorter than this one. But again, there are also simple variations within the recipe that makes it multifaceted! Check out the subtle changes in the recipe and the way you can prepare the batter for wonderful results.
I remember as a kid, my mother would make this dosa on a fairly regular basis. Regardless of how often she makes this dosa, I never grew tired of the taste and still like it just as much. Perhaps because of its tender texture or because it does not need any fermentation. It is a thin, soft, and gluten-free dosa!
After doing a little bit of research on the internet, I noticed although several people share this recipe, none point out the variations or show any tips for serving or selecting the right kind of rice. So let us look at that now.
The best 3 ways
- Plain Rice Neer Dosa: Unlike other South Indian dosa recipes, this neer dosa does not require any lentils, and needs only three main ingredients: rice, water, and salt. This is the version I have shared in this recipe and in my video.
- Rice & Coconut Neer Dosa: The version is also common for this dosa. As you can tell from the title, coconut is one of the key ingredients in this version. Coconut brings a tropical flavor to the dosa. Here I have given a sample of hebbar kitchen recipe.
- Rice & Methi Seeds Neer Dosa: This is the version my mother always prepared. Addition of methi seeds (fenugreek seeds) instead of coconut makes it extremely tender and comes with a ton of health benefits. You just need one teaspoon of these seeds for 3 cups of rice. If you are looking for a tender texture, I suggest you try this version…
How to serve
Neeru dosa goes very well with chutney, sambar, daal curry, or Rasayana. If you are not familiar with what Rasayana is, I suggest you look for that recipe here. Neer dosa and Mango Rasayana combo are some of the local favorites in Udupi, India.
Rice used for this recipe
I use long-grain white rice (mahatma brand), sona masoori, or idli rice. Any type of white rice is good to use for this dosa. The kinds to avoid for this recipe are Basmati and Jasmine rice.
Step By step directions
Add raw rice to a bowl.
Soak the rice for 4-6 hours or overnight.
Wash the soaked rice and blend it in a smooth paste with water. I have included a short video clip to show how it looks.
Add salt to taste.
Place a cast-iron skillet over medium heat and grease the surface with oil.
When it's hot, hold the batter about 2 inches away from the skillet and pour the batter as I show in the video clip. The dosa must be thin. So pour it very lightly with no layers.
Cover the lid for few seconds and when it appears pale white, it is cooked.
Remove the dosa from the skillet.
Common questions
yes, you could also make the neer dosa with rice flour. Add rice flour, salt, and water to a bowl and pour just like this recipe method.
One important factor in the success of this dish is how you keep your neer dosa from sticking to the pan. Here are four tips for keeping your neer dosas from sticking:
1) Grease the pan before cooking - this will help prevent them from sticking and also make flipping easier later on.
2) Don't use too much oil a thin layer should do!
3) Cook at medium heat so they don't burn too quickly.
If your neer dosa batter is too thick then they will be dense and get cracks too.
Top tips
- For best results, always use a cast iron skillet.
- Heat the skillet or pan very well before you pour the batter.
- A little bit of oil spread out as a thin film makes the dosa come off easily. I use sesame oil, but any kind of cooking oil is good.
- Thin batter tends to produce better results for Neer Dosa.
- Always cook on one side only. Do not flip the dosa.
- Do not stack hot dosas as they tend to stick to one another.
Storage ideas
As long as you keep the batter in an airtight vessel, the neer dosa batter can last up to a week in the refrigerator. Once cooked, the dosas are best served hot.
This dosa is one of the simple Mangalorean dosa varieties. If this recipe interests you, you will also like the following recipes from Simple Sumptuous Cooking.
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📖 Recipe
Neer Dosa | The Best 3 Ways Of Neer Dosa
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups idli rice or long grain white rice
- 2 ½ - 3 cups water
- Salt to taste
- 1 tablespoon Sesame oil
Instructions
- Soak the rice for 4-6 hours or overnight. Wash the soaked rice and blend it in a smooth paste with water. I have included a short video clip to show how it looks.
- Add salt to taste.
- Place a cast iron skillet over medium heat and grease the surface with oil.
- When it's hot, hold the batter about 2 inches away from skillet and pour the batter as I show in the video clip. The dose must be thin. So pour it very lightly with no layers.
- Cover the lid for few seconds and when it appears pale white, it is cooked. Remove the dosa from the skillet.
Video
Notes
- If you think your dosa batter is very thin, add a little rice flour to the batter and mix well. Neer Dosa is ready! Serve it hot with a side of coconut chutney!
- For best results, always use a cast-iron skillet.
- Heat the skillet or pan very well before you pour the batter.
- A little bit of oil spread out as a thin film makes the dosa come off easily. I use sesame oil, but any kind of cooking oil is good.
- The thin batter tends to produce better results for Neer Dosa.
- Always cook on one side only. Do not flip the dosa.
- Do not stack hot dosas as they tend to stick to one another.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Rashmi Metri says
How to store neer dosa? I have a big family, so need to make many! How do I make more and store?
Uma Raghupathi says
Hi Rashmi, you can place the dosa inside the hot box and store it for the whole day. Refrigerate the neer dosa batter in an airtight container for up to a week. Thank you for making this.
Hema Manjunatha says
How long we have to ferment, the batter mam, or we can use instentely after grinding the batter.
Uma Raghupathi says
Hi Hema
You can use the batter immediately after grinding it. Make sure the batter is thin.
Vijayalakshmi says
Can we use rice floor insofar making rice batter?
Uma Raghupathi says
Hi Vijayalakshmi, yes you can make neer dosa with rice flour too. But you won't get the authentic taste of dosa.
Dr Srishti Tayal says
Hi, thank you for the recipe. When I tried it, my dosas taste/smell of raw rice. Why's that?
Uma Raghupathi says
Hi Srishti,
My guess you poured the batter a little thick or it's not cooked properly! Please check the video for batter consistency! Thank you
Jay says
Hello Uma, I have Glutinous rice at home. Would it work? Thank you.
Uma Raghupathi says
Hi jay,
I never tried with glutinous rice.Perhaps you could try it and let me know. If you make this do not add methi seeds. Add grated coconut or just do it plain. Good luck!
Mangala says
Thank you for this simple dosa recipe. We tried methi seeds. So good and soft one. Love it!
Uma Raghupathi says
Thank you Mangala 🙂 yes even I like soft neer dosa.
Manjula says
Your neer dosa recipe is awesome with all the types. thank you!
Neema says
Loved your neer Dosa recipe. Thank you 😊
Uma Raghupathi says
Thank you Neema. Hope you enjoyed it with chutney.