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
Calories: 92kcal
Equipment
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.
Nutrition
Calories: 92kcal | Carbohydrates: 15g | Protein: 1g