Neer dosa is a popular crepe from South Canara region of Karnataka. It is soft, fluffy, lacy, tasty and makes one of the finest breakfast ever. Serve it with vegetable stew and a variety of chutney for a yummy weekend breakfast.
South India is famous for the variety of dosa galore one can endlessly enjoy. Masala dosa, rava dosa, onion uttapam, neer dosa, adai, benne dosa, set dosa are some of them. South Canara was the region of the present day Dakshina Kannada and Udupi of Karnataka.
What is Neer Dosa?
Neer Dosa is another variety of dosa from Karnataka. It is popular in South Kanara region. It is made using only rice, no lentil is used here. Fresh coconut is used, but one can avoid it. Neer means “water” in Kannada. The batter is made as thin as water, thus the name.
If the batter is thin, can we make it into a crepe?
Yes, you can make it. Heat a skillet. Take a ladle full of batter, hold the handle of the skillet in one hand and pour the batter with the other. Once you pour the batter, just turn it around and the batter spreads.
Can anyone make it?
It does need a little practice, but you can make it. Use a non-stick skillet for best results.
neer dosa
My other South Canara recipes on the blog: Moongdal payasam, Sweet Potato Kheer, Rice Porridge
What goes in Neer Dosa ?
- Rice : Raw rice is the main ingredient. Use the regular sona masuri rice. Wash it well and soak for eight hours.
- Fresh coconut : The other ingredient essential in making neer dosa is fresh coconut. The fresh grated coconut gives a good taste to it.
- Water : It is needed for grinding and adjusting the consistency of the batter.
- Oil: You may use any oil but I insist on using coconut oil. It lends a good flavour.
- Salt: Adjust accordingly.
How to make the perfect Neer Dosa ?
The consistency of the batter should be thin. The handle of the skillet is held in one hand and the batter is poured and immediately it is turned around. This helps in getting the required shape. Drizzle oil and cover it with a lid. Once it is done, slowly remove it from the edges. Fold it into a quarter and serve hot with chutney or stew. For best results, I suggest you to use a non-stick dosa tawa.
Can I store the remaining batter ?
Keep the remaining batter in the refigerator and use it the next day. Throw away the water which is settled on top. Adjust the consistency and make it.
Neer Dosa
Ingredients
Method
- Grate the coconut.
- Grind the rice with little water, add coconut to it.
- Remove the batter in a wide bowl. Add salt to it.
- Heat a skillet, take some batter in another bowl, add water to it.
- Take a ladleful of batter, hold the handle of skillet in one hand, pour it over and immediately turn it around. Drizzle some oil around it.
- Close a lid and let it cook on medium flame. Once it is cooked, slowly scrape it from the side and fold it. Serve hot with chutney or stew.
Notes
- Adding of coconut is optional, but it gives a good taste.
neer dosa
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If you ever recreate this dish tag @foodiejayashree on instagram, or @evergreendishes on twitter. I will be glad to see your work.
‘ve had these in restaurants but never thought of trying to make them at home. What is your favourite filling for dosas?
Jayashree this neer dosa defeats me all the time. I think I do not get the batter consistency right and thanks for the tip of using non-stick skillet. I think I know where I am going wrong. Will try again.
always wanted to make this at home , but never tried. bookmarking ur recupe to try this neer dosa from South Canara cuisine