Neer Dosa

Good morning friends……..

Super easy,lacey,thin,soft and yummy………..yes I am just talking about this crepes.The South Indian delicacy Neer Dosa.

It is my favorite breakfast,Neer dosa is originated in Karnataka cuisine.But you can see it in all over south India.We are calling it “ravile aracha dosa”means the batter is making just before preparing the dosa,like other dosa’s neer dosa doesn’t need fermentation.so its very easy and helpful in the busy morning hours.

the batter is watery and not thick like other dosa’s.The batter consistency is like butter milk,thin and flowing.If you make it thick you wont get the lacey structure and softness.but be very careful if it is too thin you will get cracks and feel difficulty from removing the tawa,so the consistency of the batter is very important.

This dosa is super simple need only few ingredients. its very soft, which is made with rice and coconut,this batter doesn’t needs fermentation like other dosa’s.Neer means water and dosa means crepes.

For preparing neer dosa soak rice overnight or 4-5 hours ,grind it well with little water and make a smooth batter then add coconut and grind again.make a fine smooth batter.then add sufficient amount of water to make a thin batter.if you add too much water while grinding you won’t get a smooth coarse free batter.

Use a non- stick pan with sides or iron skillet(dosa chatty) for making neer dosa.Grease the pan or tawa well with oil,the pan should be enough hot other wise you won’t get the lacey structure.Then add the batter to the tawa,cook it well and serve with your favorite chutney or curry.So here is the recipe of the delicious neer dosa enjoy it……………..

Print Recipe

Neer Dosa

soft,Lacey and thin rice flour crepes

Course

Breakfast

Cuisine

South Indian

Cook Time

30 minutes

Servings

serving

Ingredients

• 1 1/2 cups Raw Rice (pachari)
• 1/4 - 1/2 cup coconut Grated
• Salt
• Water
• Oil

Course Breakfast Cuisine South Indian Cook Time 30 minutes Servings serving Ingredients 1 1/2 cups Raw Rice (pachari) 1/4 - 1/2 cup coconut Grated Salt Water Oil

Instructions

1. clean wash and soak rice in cold water for 6-8 hours or overnight,then drain the water and grind it well with little water.
2. make a fine smooth batter,now add the grated coconut and grind again and make a fine smooth batter(if you touch the batter in between your fingers it should be silky smooth not coarse)
3. add the batter in to a large bowl,then add sufficient amount of water to make a thin batter with flowing consistency like butter milk.add salt and mix well.
4. heat an iron skillet or non stick pan with edges,grease it with oil.
5. stir the batter well(make sure the pan is enough hot) then add a laddle full of batter to the hot pan,swirl immediately if you are using a non-stick pan with edges.if you are using iron skillet pour the batter from edge to center .cover with a lid and cook well.
6. fold it and remove from tawa.repeat till batter finished.(If you want crispy dosa's flip over to other side and cook.remove from tawa when the dosa become dry.)
7. serve with your favorite chutney and tea