Easy Neer Dosa Recipe
Learn how to make soft and delicate Neer Dosa the authentic Mangalorean way. This no-fermentation rice dosa is thin, gluten-free, and perfect for breakfast or dinner.
Servings: 3
Calories: 96kcal
Equipment
Ingredients
- 1 cup sona masoori rice Or idli rice
- ½ teaspoon methi seeds optional
- 2 cups water
- Salt to taste
- 1 tablespoon Sesame oil
Instructions
- Rinse rice and methi seeds thoroughly and soak for 4–6 hours or overnight.1 cup sona masoori rice, ½ teaspoon methi seeds
- Drain the soaked rice and blend with 2 cups of water until very smooth.2 cups water
- Pour the neer dose batter to the big wide bowl. Add salt, Mix well. Add more water gradually until the smooth batter becomes thin and flowing. This is the most important step the batter must not be thick.Salt to taste
- Use a well-seasoned cast iron tawa for best results. Heat on medium and lightly grease with oil (sesame oil works beautifully). The pan must be hot but not smoking.
- Stir the batter each time before pouring because rice settles quickly. Hold the ladle about 1–2 inches above the pan and pour gently in a horizontal or vertical motion. Do not spread with the ladle. The batter should spread naturally and form tiny holes.
- Cover with a lid and cook for a few seconds until the neer dosa turns pale white.
- Do not flip. Neer dosa is cooked only on one side. Remove gently and serve hot. check my video recipe below in the card for more details.
Video
Notes
- The batter is the heart of neer dosa. It should be much thinner than regular dosa batter, almost like milk or thin buttermilk. If unsure, make one test dosa first and adjust by adding 1–2 tablespoons of water at a time.
- Give the batter a quick stir every single time before pouring.
- A well-seasoned cast-iron pan gives the best texture and helps the dosa release easily.
- Before pouring batter, spread a very thin layer of oil in the pan.
- Unlike regular dosa, neer dosa batter is not spread with a ladle; instead, hold the ladle slightly above the hot pan and pour gently in a horizontal or vertical motion. Let the thin batter spread naturally. The tiny holes that appear are a sign that the consistency is just right.
- No need to flip the dosa, cook only on one side.
- Do not stack while hot: Freshly cooked neer dosas are very soft and slightly moist. If you stack them immediately, they may stick together, and the neer dosa can tear while separating.
Nutrition
Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 8mg | Calcium: 5mg