According to Wikipedia
Neer Dosa Recipe literally means water dosa in Tulu Language. It is a crêpe prepared from rice batter. NEER DOSA RECIPE is a delicacy from Tulu Nadu region and part of Udupi – Mangalorean cuisine.
According to Vinipedia
Neer… (What a beautiful word… Neer) means water. Neer dosa is not dosa made with water but yes a major major portion of the batter consists of water.
A beautiful… lacy dosa!
Let’s talk about Neer Dosa Recipe
If you are new to neer dosa, for you it will be more about the belief than the recipe. Yes you have to believe that so much of water has to be added . If you are new to neer dosa, you have to believe that dosa need not be crisp . It can be soft and melt in mouth. If you are new to neer dosa, you have to believe that it is absolutely fine to have 6-8 dosas at a time.
Very simple and less ingredients go in to make neer dosa. However if you find the ingredients too little, feel free to add handful of fresh coconut for the extra flavour…
The recipe was kind to keep the ingredients part simple but with the method part, it has been tricky.
There are plenty of recipes on the internet. Everyone is making neer dosas so easily. But it isn’t all that easy, specially for the first timers. The most important thing is to get the consistency correct. The consistency of the batter should be as that of milk. A thicker/thinner consistency won’t give you perfect neer dosa.
The Beauty Neer Dosa Recipe
I have yet to see a recipe with such few ingredients. Rice, water, salt and ghee… that’s it ! We always have these in our pantry.
Neer Dosa cooks in no time. Half to one minute is the cooking time of a Neer Dosa.
Team it up with chutney/gravies.
And the Beast (the difficult part about this recipe)
It’s pretty . It will throw tantrums . And when it throws tantrums it…
- gets cracks
- not have pores
- break while removing from pan after cooking
Experience and experiments
- If the dosa cracks, the batter needs more water, it’s thick
- the dosa doesn’t get pores, the batter needs more water, it’s thick
- dosa breaks while removing from the pan, the batter is thin. Add rice flour
- Make sure the pan/tawa is very hot when you pour the batter
- Every time mix the batter properly before pouring it. The rice tends to settle down leaving the Neer on the top
- Fill in the large gaps in the dosa by pouring extra batter there
- Don’t stack them one over another. Instead use a perforated plate or sift
Let’s just talk
Photography… is a critical part of food blogging. And I am glad it is, as I love doing it. But with photography comes cold food. The photographed food is mine. Though beautiful it’s always cold.
Whenever I made Neer Dosa Recipe and was a bit confident about the outcome, I fed everyone in the family then I made for myself. Plated it and photographed (yes I take pictures using mobile phone, that’s why mobile emoji) it. I scrolled through the pictures I had taken and compared them with those on the internet only to know that the Neer Dosa were not good enough for the blog.
This happened with me a couple of times. And every time I was annoyed to know I won’t be able to put the recipe on the blog but more annoyed to realise that I was unnecessarily eating cold Neer Dosas.
The last time when I made these beauties, AGAIN I was sure about the outcome, so AGAIN I clicked them and AGAIN I scrolled through the images of Neer Dosa on the internet and then the ones I had clicked. That very moment I realised that someone else too won’t get hot Neer Dosas because AGAIN I have to try to make one more batch… and hopefully final and correct batch and it will also be photographed.
And FINALLY there came a batch of Neer Dosas that were porous and lacy. I photographed it.
Someone else too in the family had cold food that day. But that’s what family is all about… It’s about being together in the thick and thins, in the heat and cold.
NEER DOSA RECIPE
Cuisine Indian, South Indian
Prep Time 10 Minutes + 2 Hours Soaking Time
Cook Time 10 Minutes
Servings 4 Persons
INGREDIENTS FOR NEER DOSA
- 1 cup rice soaked for at least 2 hours and drained
- 2 cup to 2and1/2 water
- Salt to taste
- Ghee for greasing
HOW TO MAKE NEER DOSA
- Grind rice with little water.
Make a very smooth paste.
Add 2 to 2 and 1/2 cup water and mi.
Add salt to taste.
Get… set… GO.
Heat the pan to superhot.
Check the consistency of the dosa batter. It should be that of MILK.
Grease the pan with little oil. You can use brush to do so.
Pour a ladleful neer dosa batter.
Spread it from outside to inside.
Cover and cook for 1 minute.
Once done, take it on a perforated plate/any other thing as shown.
Surprise your family with these pretty and different dosas.
I make them… no, I made them every Sunday until I got them right. Now I make them when some guests come over for breakfast and amuse them with these pretty eatables.
“The only knowledge that can hurt you is the knowledge you don’t have.”
User Review( votes)