Neer dosa made with only 3-ingredients - raw rice, coconut and salt. No need to ferment the batter. Once the batter is ready, you can start making the dosa. In this recipe post, I am sharing some tips to make perfect neer dosa every time. Serve with chutney or curry of your choice.
Prep Time5 minutesmins
Cook Time4 minutesmins
Total Time9 minutesmins
Course: Breakfast
Cuisine: Indian, Mangalorean cuisine
Servings: 15dosa
Calories: 58kcal
Author: Preeti
Equipment
Griddle or Tawa
Ingredients
1cupraw rice
¼cupfreshly grated coconut
2-2 ½cupwaterincludes the quantity of water for grinding
salt to taste
Instructions
Preparing the Dosa batter
Wash and soak rice for atleast 2 hours. Drain the water from the rice.
Grind soaked rice and grated coconut (add ½ cup water) to a fine paste.
Adjust the consistency of the batter by adding 1 and ½ to 2 cups of water.
Add salt to the batter and stir it well.
Making Mangalorean Neer Dosa
Heat a pan over medium-high heat and grease it well.
Once the pan is hot enough, pour 1 big ladle of batter on it. Start from the outer surface, and pour the batter in circular motion.
Rotate the pan to spread the batter. You can check out the video for this step.
Cover and cook for a minute.
Remove the lid and cook for 15 seconds.
The edge of dosa will start to leave the pan and it is the time to take it out.
No need to cook the dosa on the other side too. Remove and keep it on a plate to cool down for a minute. Now fold the dosa and set this aside. Do not fold the dosa when it is hot otherwise it will stick to each other.
Serve Neer Dosa with any chutney (dip) or curry.
Video
Notes
Grind the batter to a fine paste. It should not be coarse otherwise the dosa will not be soft.
While grinding the rice do not add more water otherwise you will not be able to grind it to a fine paste.
The pan should be hot then only you will be able to get tiny holes in neer dosa while spreading the batter.
To check whether the pan is hot or not sprinkle some drops of water on the pan, if it starts to sizzle then the pan is ready.
If your pan is too hot then you will not be able to spread the batter.
Adding the right quantity of water to the dosa batter is important. If you add less water then the dosa will be dry and cracks will form in it. The batter must have a buttermilk consistency. Then only the dosa will be soft.
Also, while adding water, do not tempt to add more water. The only trick is to make one dosa and see if you need more water.
Once you made the first dosa then stir the batter well before making the next dosa.
Let the dosa cook on one side. Once you see the edges of the dosa coming up and leaving the pan then only it is cooked.
No need to flip it and cook it on another side too. Just put some oil on the top and fold it.
Serve it with any chutney or curry of your choice.
You can either fold the dosa on the pan. Or take it out & let it cool down a little bit and then fold the dosa. I found this trick bit easy as the dosa will not be sticky. Do the same with the next dosa :)