wellhealthorganic.com Neer Dosa: Neer dosa, delicate and lace-like, are a quintessential South Indian delight, crafted from a finely ground batter of rice, water, and salt. Unlike many other dosa varieties, neer dosa does not require fermentation, making it naturally gluten-free and vegan-friendly.
Neer Dosa
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes
Cuisine: Karnataka, South Indian
Course: Breakfast
Diet: Gluten Free, Vegan
Difficulty Level: Moderate
Ingredients:
- 1 cup rice (200 grams, varieties like sona masuri, parmal rice, or surti kolam)
- Water for soaking rice
- ¼ to ⅓ cup water for grinding
- 1.5 to 2 cups water for batter consistency
- Salt to taste
- Oil for cooking
Also Read: Masala Puri
Instructions:
Making Neer Dosa Batter:
- Rinse the rice grains thoroughly and soak them in enough water for 4 to 5 hours or overnight.
- After soaking, drain the rice and transfer it to a blender or mixer-grinder.
- Add a small amount of water for grinding, ensuring the batter remains smooth and fine.
- Transfer the batter to a bowl or pan, then add additional water until you achieve a thin, flowing consistency.
- Add salt to taste and mix well.
Making Neer Dosa:
- Heat a cast iron or non-stick pan over medium to medium-high heat and drizzle with oil.
- Spread the oil evenly across the pan’s surface.
- Stir the batter in the bowl, then ladle it onto the pan, pouring from the outside in, similar to making rava dosa.
- Fill in any large gaps with additional batter and cover the pan with a lid.
- Cook the dosa until the batter firms up, without browning or flipping it. The edges will separate when done.
- Optionally, drizzle a bit of oil on top of the dosa.
- Fold the dosa into a triangle shape directly on the pan, then transfer it to a plate.
- Repeat the process for each neer dosa, ensuring they do not touch on the plate.
Also Read: Lemon Rice
Notes:
Batter Consistency:
- The batter should be thin, runny, and flowing for the characteristic lacy appearance of neer dosa. Adjust water accordingly.
- Too thick or too thin batter may result in cracks or flat dosas. Add rice flour if needed to adjust consistency.
Cooking Neer Dosa:
- Preheat the pan well before pouring the batter, maintaining medium to medium-high heat.
- Use a seasoned cast iron or non-stick pan to prevent sticking.
- Stir the batter before making each dosa to prevent settling.
Variations:
- Enhance the flavor by adding 2 to 3 tablespoons of fresh grated coconut to the batter.
- Experiment with different rice varieties such as sona masuri, surti kolam, parimal rice, or even basmati.
Storage:
- Avoid stacking hot neer dosa to prevent sticking. Allow them to cool before stacking or use parchment paper between each dosa.
- Neer dosa can be enjoyed hot or warm, and they remain soft even when cooled, making them suitable for packing in lunchboxes.