Neer Dosa | The Best 3 Ways Of 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.
Servings: 4 people
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.
- 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.
Calories: 92kcal | Carbohydrates: 15g | Protein: 1g