In Tulu, the word ‘Neer’ means water. Hence, Neer Dosa or Neer Dose can be said to be crepe prepared using water and rice flour. It is a thin and soft dosa that can be served with chutney or any curry. No fermentation is required to make this dosa. Here is how to make it.
Crepe is a popular snack that is made in the form of a thin pancake prepared from whole wheat flour or buckwheat flour. But, in India, we have our own version of Desi Crepe called Neer Dosa.
In Tulu, the word ‘Neer’ means water. Hence, Neer Dosa can be said to be crepe prepared using water and rice flour.
It is a fluffy, light bread which is made mostly in the south-west, coastal region of India and it is also known as bari akki dose.
The batter for the usual Dosa is quite thick and requires fermentation. However, for Neer Dose, the batter is very thin just like water, and is made using rice which is not fermented.
If you are planning to make it for breakfast then you just need to soak rice for 3-4 hours or overnight and grind it.
The batter of Neer Dosa is intentionally kept watery so that it forms a lacy, intricate pattern.
While making Neer Dose, be aware of the fact that if the Dosa is not porous that means that the batter is thick.
So, you will have to add an adequate amount of water before going ahead.
As it is not so heavy, don’t feel surprised if your family members end up eating more than their usual share for breakfast, ha!
It can be served with Chicken curry, Coconut Red Chilli Chutney or any chutney of your choice.
Pro Tips by Neha
Grind the soaked rice and coconut with only ¼ cup of water. It will make sure the rice is nicely ground to a fine paste. Add more water later.
Make sure the batter is very thin, just like butter milk otherwise the dosa will not turn out proper.
The griddle should be very hot when you pour the batter on it. Splash some water on it to check it its nicely heated.
If the water dances and evaporates immediately, the griddle is hot enough to pout the batter.
You can also use dry desiccated coconut in place of fresh coconut if it’s not available.
Cover and cook the dosa on high heat.
You can choose to not add coconut in the batter if you wish too.
You can drizzle ½ teaspoon ghee over the dosa if you wish to.
Stir the batter every time before pouring the dosa as the rice particles tend to settle down.
Don’t fold the dosa immediately after taking it from the pan. Let it cool down slightly and then fold.
Variations
With Masala – Dry roast dry red chillies, coriander seeds, cumin seeds until fragrant. Soak them along with rice.
Grind them with rice and make neer dosa from the batter.
With Palak– Add blanched spinach while grinding the rice.
With Beet – Add boiled beet while grinding the rice.
With Ragi – Add 1 cup ragi flour in the rice mixture.
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Step by Step Recipe
Wash the rice and soak in 3-4 cups of water for 10-12 hours. You can use any short grain rice to make this dosa.
Drain the water and add the rice in a grinder along with fresh grated coconut and ¼ cup of water. Adding coconut is totally optional.
Grind to make a very smooth batter.
Transfer the batter in a bowl and add salt to it and mix well.
Now add 1.5-2 cups of water to the batter to make it really thin.
Heat a non stick pan. Brush it with very little oil. Pour the batter from outside towards inside. Pour more batter in the gaps.
Cover the pan with a lid and let the dosa cook.
This dosa is white in color and is soft not crispy. Once the dosa cools down a bit, fold the dosa into half and then into a triangle. Do not fold the dosa when it is hot otherwise the layers will stick to each other.
Neer Dosa Recipe
Ingredients
- 1 and ½ cup Raw Rice
- ½ cup Grated coconut
- 1 teaspoon Salt
- Oil for brushing
Instructions
- Wash the rice and soak in 3-4 cups of water for 10-12 hours.
- Drain the water and add the rice in a grinder along with coconut and ¼ cup of water.
- Grind to make a very smooth batter.
- Take the batter in a bowl and salt to it and mix well.
- Now add 1.5-2 cups of water to the batter to make it really thin.
- The consistency of the batter should be like milk.
- If while making the dosas, they are not coming lacy and with pores, that means your batter is thick and add some more water to it.
- Heat a non stick pan.
- Brush it with very little oil.
- Pour the batter from outside towards inside.
- Pour more batter in the gaps.
- Cover the pan with a lid and let the dosa cook.
- Drizzle ½ teaspoon ghee on top if you wish to. And then remove the dosa from the pan.
- This dosa is white in color and is soft not crispy.
- Let the dosa cool down a bit and then fold the dosa into half and then into a triangle.
- Serve hot with any chutney or curry.
Notes
Nutrition
Alonna Smith
Hi Neha,
I love your blog and am intersted in making this recipe. I am in the U.S. and have some ingredient questions: it looks like you used black salt? Also, would you use basmati rice or any long-grain rice? Lastly, can I use dessicated coconut, or do I need to use fresh?
Thanks so much!
Alonna
Neha Mathur
Hi Alonna, You can use any salt in this recipe. Regular white salt will work great. Also, any white rice can be used to make this recipe. You have to be very careful about the consistency of batter while making Neer Dosa. Do let me know if you face any problem while making. Best.
Alonna Smith
Thank you Neha! It will be a little while until I get to this recipe, but I will let you know.
Neha Mathur
Sure 🙂
swati rawat
hi neha,
I tried to make neer dosa but my dosa was wet in the middle. please guide me where I went wrong.
Neha Mathur
Hi Swati, I hope
1) Followed the ingredient measurements correctly?
2) Did not pour the dosa too thick in the centre?
3) The batter itself was not too thick?
4) I hope your covered the pan while making the dosa?
Supriya
Hi Neha, I have been trying to make these dosas for quite some time but it never seems to work for me either it breaks or is crisp in the center and watery on the sides and while removing I always get pieces????please help
Neha Mathur
Have you followed my recipe before?
Beth
Hi Neha,
Thanks for posting. I was recently introduced to neer dosa, and I love them. I swiftly tried a recipe similar to yours (I had looked for a video as I heard they were tricky). The ratios were slightly different 1 cup rice to 2 cups of water. I had a 50% success rate the first time and 99% the next day.
I really appreciate you giving clear proportions of coconut as I added a small undetermined amount. Additionally I was delighted to see the variations you suggested and clear description regarding determining the pan is hot enough.
Persevere fellow cookers you can do it!
Neha how would you recommend storing any left overs?
Neha Mathur
I am glad you liked the post Beth. You can store the batter in refrigerator for upto 3 days.
Ashwini
Hi.. What’s the use of coconut in this recipe? Is it for taste ot texture? What if I don’t use coconut?
Neha Mathur
It is for the taste. It is mentioned in the recipe that you can skip it.
Michelle Philip
Aesthetic visuals and clear directions make this an attractive website. Will definitely try your recipe.
Neha Mathur
Thanks