We are constantly looking for soul-satisfying meals, and Indian cuisine’s diversity never ceases to pamper us when we need one. Then there are times when we just want to avoid heavy, oily curries in favor of a light, soothing supper. The traditional South Indian breakfast of dosa, sambar, and chutney is just what we need to get us through the rest of the day. Undoubtedly, you have heard of or tried a number of dosa recipes. Here, we offer you a special dosa recipe to add to the ones you have. It’s called “Neer dose” or “Neeru Dose” and is popular in the Mangaluru Udupi region of Karnataka.
What Is Neer Dosa?
Neer dosa is a tasty, quick, and popular South Indian crepe made from thin and watery rice batter. “Neer” Means “Water” In Kannada and Tulu language. So it translates to “Water Dosa”. Rice and water are the key ingredients used to make this as-light-as-air dosa. The best part? This dosa does not need fermentation like other dosa recipes. Neer dosa is popular in the coastal regions of Karnataka. It can be served for breakfast, lunch, or dinner. It is often enjoyed with a variety of accompaniments, such as coconut chutney, vegetable stew, curries or gravies, or sambar.
Ingredients for Neer Dose
You will just need 3 ingredients to make this Neer Dosa recipe at home.
Rice: Use short grain rice like sona masuri, ponni, or idli rice to make a neer dose. Don’t use basmati or sticking rice. Water: It is used for preparing the batter. Adjust the water, according to your desired consistency. If the batter is too thick, add more water. Salt: adjust according to preference.
How to Make Neer Dosa Recipe
Rinse the sona masuri rice 2-3 times under running water until the water runs clear (removes extra starch), and drain the remaining water. Soak the rinsed rice in enough water for about 5-6 hours or overnight in a large bowl. After soaking, drain the water from the rice. Transfer it to a blender. Add about ½ cup of water, and grind until a smooth paste. Transfer the paste to a mixing bowl. Then add 2 cups of water and salt. Mix everything well. If the batter is too thick, add a little more water to adjust the consistency. Heat a seasoned iron tawa or non-stick pan over medium heat. Grease the skillet lightly with oil. Once the skillet is hot, pour a ladleful of neer dosa batter from the outer edges and move towards the center to form a thin and round dosa. The batter will spread on its own due to the batter’s thin consistency. You can also drizzle some oil around the edges of the dosa if desired. I did not use the oil in this recipe. Cover the dosa with a lid and cook on medium-low flame for about 40-60 seconds or until the edges start to leave the sides of the skillet or the pan. There is no need to cook the dosa on the other side. Then gently fold the dosa into a half moon and again fold it into a triangular shape. Transfer it to a plate. Repeat the same process to make the remaining neer dosa. Serve neer dose hot or warm with the side dish of your choice, like coconut chutney, tomato chutney, sambar, or pickle.
Serving Suggestions
Despite the fact that we like neer dosa with coconut chutney, it also goes well with tangy tomato chutney, sambar, and curries like veg korma, veg saagu, chickpea curry, and other dishes. Usually, Neeru Dose is paired with Mango Rasayana, a popular combo in the Udupi region, Karnataka. Mango Rasayana is similar to Aamras, which is popular in the North. You can simply eat it with pickles and yogurt.
Tips to Make The Best Neeru Dose
Variations
Coconut Neer Dosa: You can add ¼ cup of freshly grated coconut to the rice batter before grinding. Coconut adds a subtle sweetness and enhances the flavor of the dosa.
Storage Suggestions
You can store the leftover batter in an airtight container for up to 3-4 days. Cooked dosas are best when served hot. However, they can be stored in an airtight container in the refrigerator for 1-2 days. ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
