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    Home » Recipes » Breakfast

    Neer Dosa - The Best 3 Ways Of Neer Dosa

    Published: March 11, 2019 · Modified: August 12, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 15 Comments

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    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.

    A plate of Neer dosa and chutney is on the table this recipe
    Jump to:
    • The best 3 ways
    • How to serve
    • Rice used for this recipe
    • Step By step directions
    • Common questions
    • Top tips
    • Storage ideas
    • 📖 Recipe

    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

    1. 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.
    2. 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.
    3. 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

    A pan filled with food, with Neer dosa and Rice

    Add raw rice to a bowl.

    A bowl is filled with rice and water

    Soak the rice for 4-6 hours or overnight.

    A blender is with Neer dosa batter.

    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.

    A close up of a bowl, with Neer dosa batter.

    Add salt to taste.

    A bowl with a spoon, with Neer dosa batter

    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.

    A cast iron pan is with Neer dosa over the heat

    Cover the lid for few seconds and when it appears pale white, it is cooked.

    A pan of food, with Neer dosa and Rice

    Remove the dosa from the skillet.

    Common questions

    Can I make the dosa with rice flour?

    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.

    How do you keep neer dosa from sticking?

    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.

    Why does neer dosa crack?

    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.

     A plate of neer dosa and red chutney is on the table

    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.

    • Green gram dosa
    • Methi Dosa - Fenugreek Dosa
    • Cucumber dosa
    • Moong dal Oats dosa
    • Avocado chapati
    • Gluten Free Chapati (Quinoa Flour)
    • Besan Chilla Recipe
    • Wheat Flour Dosa
    • Easy Spinach Paratha Recipe

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    📖 Recipe

    A plate of neer dosa is on the table

    Neer Dosa | The Best 3 Ways Of Neer Dosa

    Uma Raghupathi
    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.
    4.91 from 10 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:30 mins
    soaking time:5 hrs
    Total Time:40 mins
    Course :Breakfast
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Gluten free
    Difficulty :Easy
    Servings 4 people
    Calories 92 kcal

    Equipment

    • Cast Iron Pan

    Ingredients
      

    • 2 cups idli rice or long grain white rice
    • 2 ½ - 3 cups water
    • Salt to taste
    • 1 tablespoon Sesame oil
    Prevent your screen from going dark

    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

    Click here to add your own private notes.

    Nutrition

    Calories: 92kcal | Carbohydrates: 15g | Protein: 1g

    Nutritional information is an estimation only.

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    A plate of food with dosa and chutney
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    Reader Interactions

    Comments

    1. Rashmi Metri

      May 05, 2021 at 3:10 am

      How to store neer dosa? I have a big family, so need to make many! How do I make more and store?5 stars

      Reply
      • Uma Raghupathi

        May 05, 2021 at 9:22 am

        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.

        Reply
    2. Hema Manjunatha

      January 03, 2021 at 4:32 am

      How long we have to ferment, the batter mam, or we can use instentely after grinding the batter.

      Reply
      • Uma Raghupathi

        January 03, 2021 at 7:00 am

        Hi Hema
        You can use the batter immediately after grinding it. Make sure the batter is thin.

        Reply
    3. Vijayalakshmi

      December 25, 2020 at 2:06 am

      Can we use rice floor insofar making rice batter?

      Reply
      • Uma Raghupathi

        December 25, 2020 at 7:28 am

        Hi Vijayalakshmi, yes you can make neer dosa with rice flour too. But you won't get the authentic taste of dosa.

        Reply
    4. Dr Srishti Tayal

      September 06, 2020 at 9:13 pm

      Hi, thank you for the recipe. When I tried it, my dosas taste/smell of raw rice. Why's that?

      Reply
      • Uma Raghupathi

        September 07, 2020 at 7:44 pm

        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

        Reply
    5. Jay

      September 05, 2020 at 10:10 pm

      Hello Uma, I have Glutinous rice at home. Would it work? Thank you.

      Reply
      • Uma Raghupathi

        September 05, 2020 at 10:18 pm

        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!

        Reply
    6. Mangala

      July 18, 2020 at 2:52 am

      Thank you for this simple dosa recipe. We tried methi seeds. So good and soft one. Love it!5 stars

      Reply
      • Uma Raghupathi

        July 18, 2020 at 2:54 am

        Thank you Mangala 🙂 yes even I like soft neer dosa.

        Reply
    7. Manjula

      June 01, 2020 at 4:28 pm

      Your neer dosa recipe is awesome with all the types. thank you!5 stars

      Reply
    8. Neema

      January 26, 2020 at 10:05 pm

      Loved your neer Dosa recipe. Thank you 😊5 stars

      Reply
      • Uma Raghupathi

        January 26, 2020 at 10:07 pm

        Thank you Neema. Hope you enjoyed it with chutney.

        Reply

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