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Neer Dosa | Lacy Rice Crepes


A Mangalorean speciality, Neer Dosa is a straightforward dosa recipe which doesn’t want any fermentation. These dosas are tender, skinny, and lacy and are a tremendous service to absorb any curry or flavours. 

Close up of neer dosa served on a plate

One of many first issues I learnt after getting married to Denver and his Mangalorean household was methods to make Neer Dosa. I used to be and nonetheless am so fascinated by how one thing so easy can style so superb.  I can solely describe these as French crepes however lighter, softer and thinner. Made with soaked rice, this isn’t your common dosa – these rice crepes are tender, skinny, and lacy and so they absorb flavours tremendous effectively. 

My favorite technique to eat them is with a spicy curry like Kori Gassi or a South Indian type Egg Curry, however a tasty chutney additionally works effectively. They’re actually fast to whip up because the batter doesn’t want fermentation, making it the right possibility for breakfast, lunch or dinner.

Love South Indian meals? Strive Idli Dosa Batter, Millet Mysore Masala Dosa, Chutney Recipes, Tomato Chutney – 2 Methods, Jesse’s Rasam Recipe | Tomato Rasam and South Indian Type Egg Curry

What’s Neer Dosa?

Neer principally means water and that’s what provides these dosas their title – the batter is actually skinny, just like the consistency of milk. Neer dosa is made by soaking idli rice in a single day or for at the very least 6 hours after which mixing the soaked (and drained) rice with freshly grated coconut, water and salt. 

The coconut is added for the slight nutty flavour it provides to the dosa. The batter is mixed until it’s good and easy – you shouldn’t really feel any grittiness when rubbing it between your fingers. The batter is then poured right into a scorching, greased non-stick or forged iron dosa tava pan, after which cooked for a couple of minutes. 

This dosa recipe with out fermentation is fast and straightforward to make and light-weight on the abdomen. It’s additionally excellent college lunch field materials because it’s finger meals and never too heavy. My daughter LOVES these for varsity! 

Right here’s every thing you’ll must make Neer Dosa

Picture of all the ingredients for neer dosa with text overlay
  • Rice – Idli Rice works finest right here however you should utilize any brief grain rice selection for the batter.
  • Grated Coconut – I take advantage of it in a 1:4 ratio of rice to coconut. This ingredient is non-compulsory, however I discover that grinding the rice with slightly coconut helps improve the flavour
  • Water – Don’t add an excessive amount of water whereas grinding, in any other case the rice gained’t grind correctly. Solely add ½ -¾ cup of water for each cup of soaked rice whereas grinding, for a easy batter.. As soon as the batter is prepared, combine extra water to get the best consistency – thicker than water, barely viscous just like the consistency of milk. Completely we want about 2 ¼ – 2 ½ cups per cup of rice
  • Salt – An apparent however important ingredient, for style
  • Ghee – For greasing the pan. Sub with a impartial flavoured oil. Do not use butter or the neer dosa can be barely brownish

Learn how to make Neer Dosa

Here is a fast step-by-step displaying you methods to make neer dosa at house:

Step by step picture collage showing how to make neer dosa

1. Soak idli rice in a single day. Drain fully.

2. Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a easy paste.

3. Switch the paste to a bowl, add 1 ½ cup of water, and blend effectively. Regulate the consistency with the remaining water if vital.

4. The consistency ought to be like milk, straightforward to pour.

Step by step picture collage showing how to make neer dosa

5. Warmth a non-stick pan and brush it with ghee.

6. Pour a ladleful of batter and swirl it round until the bottom is roofed.

7. Prepare dinner for 30 seconds after which cowl and prepare dinner it for 30 extra seconds on low. Take away the lid and prepare dinner for one more 15-20 seconds.

8. When you begin seeing the perimeters leaving the pan, the dosa is prepared.

Step by step picture collage showing how to make neer dosa

9. Slide it out on a perforated floor like bamboo trivet.

10. You may as well use a sieve, flip it the other way up and lay the dosa over it. This permits it to chill fully with out turning into sticky.

11. Fold right into a triangle and serve.

Richa’s high tricks to make the right spring rolls:

  1. Ensure that to soak the rice in a single day or for at the very least 6 hours earlier than making the batter to make sure the grains will be floor easily.
  2. Combine the batter each time you make a dosa. Because the batter sits, the heavier floor rice begins to take a seat on the backside of the bowl. Mixing it brings every thing collectively
  3. Transfer the pan round after pouring the batter in order that the batter covers the bottom in a skinny layer
  4. It is best to see small bubbles seem on the dosa whereas cooking – like a lace, which suggests the consistency of the batter is ideal. Prepare dinner for 30 seconds, after which cowl and prepare dinner for one more 30 seconds or till you see the perimeters coming off, which suggests the dosa is prepared.
  5. Slide the dosa out of the pan – don’t flip it!
  6. Place the cooked dosa on a perforated floor like a big sieve or a conventional neer dosa cooling sieve to let it cool fully earlier than folding it. 
  7. Troubleshooting Tip: In case your dosa begins to develop cracks on the floor because it cooks, it means the batter is just too thick and you could want so as to add a teaspoon or two of water to the batter and blend to regulate the consistency once more
Neer Dosas served on a plate with chutney and curry

Often Requested Questions

Why is it known as neer dosa? Neer means water in Tulu language from the western area of Karnataka, so neer dosa interprets to water dosa, to symbolize the skinny consistency of the batter which is sort of completely different to the thickness of standard dosa batter. 

Is neer dosa good for well being? Neer dosa is gluten-free and will be vegan. It’s fairly mild and simply digestible, making it an excellent wholesome breakfast possibility. 

Why is neer dosa well-known? Neer dosa is a good different to dosa as it’s a no fermentation recipe that comes collectively pretty rapidly to fulfill these sudden dosa cravings and is famously served throughout eating places in Karnataka.

The subsequent time you’ve a yearning for dosa, you should definitely check out this neer dosa recipe – you gained’t flip again! Take pleasure in it recent or pack it for the go, this recipe is ideal anytime of day and anyplace. 

In the event you like straightforward dosa recipes like this, it’s also possible to attempt making my instantaneous oats dosa.

Watch the Recipe Video

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Neer Dosas served on a plate with chutney and curry

Neer Dosa

Neer Dosa is a novel dosa recipe from Karnataka the place the batter is simply constructed from 3 substances – rice, coconut and water and would not want any fermentation. These are like tender, skinny, lacy french crepes however gluten-free and may also be made vegan. They’re the right automobile to absorb spicy curries.

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Price

Course: Breakfast, Facet Dishes

Delicacies: South Indian

Food plan: Gluten Free

Prep Time: 5 minutes

Prepare dinner Time: 15 minutes

Complete Time: 20 minutes

Servings: 15 items

Energy: 54kcal

Directions

  • Add idli rice, grated coconut, ¾ cup of water and salt to a mixer and grind to a easy paste.

  • Switch the paste to a bowl and add 1 ½ cup of water and blend effectively. Regulate the consistency with the remaining water if vital. The consistency ought to be like milk.

  • Warmth a non-stick pan and brush it with ghee. Pour a ladleful of batter and swirl it round until the bottom is roofed. Prepare dinner for 30 seconds after which cowl and prepare dinner it for 30 extra seconds on low. Take away the lid and prepare dinner for one more 15-20 seconds.

  • When you begin seeing the perimeters leaving the pan, the dosa is prepared. Slide it out on a perforated floor like a sieve. This permits it to chill fully with out turning into sticky. Fold right into a triangle and serve.

Video

Notes

  1. Ensure that to soak the rice in a single day or for at the very least 6 hours earlier than making the batter to make sure the grains will be floor easily.
  2. All the time combine the batter earlier than making the following dosa. The batter begins to sediment due to the quantity of water in it, so mixing is essential
  3. Transfer the pan round after pouring the batter in order that the batter covers the bottom in a skinny layer
  4. It is best to see small bubbles seem on the dosa whereas cooking – like a lace, which suggests the consistency of the batter is ideal. 
  5. Slide the dosa out of the pan – don’t flip it!
  6. Place the cooked dosa on a perforated floor like a big sieve or a conventional neer dosa cooling sieve to let it cool fully earlier than folding it. 
  7. In case your dosa begins to develop cracks on the floor because it cooks, it means the batter is just too thick and you could want so as to add a teaspoon or two of water to the batter and blend to regulate the consistency once more
  8. Use ghee or oil to brush the pan. Do not use butter or the bottom of the dosa will begin to develop into brown







Vitamin

Energy: 54kcal | Carbohydrates: 10g | Protein: 1g | Fats: 1g | Saturated Fats: 1g | Polyunsaturated Fats: 0.03g | Monounsaturated Fats: 0.1g | Sodium: 121mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.1mg

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