Neer dosa recipe, South Indian breakfast recipes

Neer dosa is a simple south Indian breakfast made with rice and coconut as main ingredients. Easy to prepare and very flavourful too.

I always related neer dosa to the verum arisi dosa that amma makes. But until I saw chef Venkateshbhat’s show, I thought both would be same. Only then I knew neer dosa has coconut in it and is not fermented to make dosa.

I am a big fan of verum arisi dosa. It has totally different flavor from neer dosa. I wanted to try neer dosa ever since I saw the recipe in the show, but somehow it got delayed. I was lazy to prepare this kind of breakfast where grinding and all involved, only for two of us.

Neer dosa is had with some spicy masala gravy in Manglore where it is very famous. But I had it with vegetable kurma and podi. It was very nice. It smelt very nice with coconut in it and coconut helps in giving the dosa a soft texture.

Adds a very nice flavor too. You can have it with any masala based gravy like mixed veg kurma, tomato kurma or onion tomato gravy. I am sure the red chutney also goes well with this.

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Neer dosa

Neer dosa is a simple south Indian breakfast made with rice and coconut as main ingredients. Easy to prepare and very flavorful too.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 15 minutes

Cook Time 20 minutes

Soak time 3 hours

Servings 8

1x2x3x

Cup measurements

Ingredients

• 1.5 cups Raw rice Sona masuri
• ½ cup Coconut grated
• Salt – as needed

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Instructions

• Soak rice for minimum 3 hrs. Drain and transfer to a mixer along with grated coconut, salt.
• Grind very smoothly adding required water. Adjust water consistency so that it is runny like we make for rava dosa. Thinner better.
• Heat a tawa and pour the prepared batter first along the outside and fill in the middle. After a minute, flip cook for half more minute.

Notes

• Make sure the mixie doesn’t gets hot too much. Especially when grinding more quantity. Use ice cold water to prevent this.
• The dosa will look dry when it is getting cooked. You can cook covered to prevent this dry look, but when you flip it will not look dry. So if you wish cook covered.
• As the batter is thin, as you pour the batter over tawa, it gets cooked. If not, add more water and mix.

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Stepwise photos

1. Soak rice for minimum 3 hrs. Drain and transfer to a mixer along with grated coconut, salt.

2. Grind very smoothly adding required water. Adjust water consistency so that it is runny like we make for rava dosa. Thinner better.

3. Heat a tawa and pour the prepared batter first along the outside and fill in the middle. After a minute, flip cook for half more minute.

Serve hot with your favorite side dish.  mixed veg kurma, tomato kurma or onion tomato gravy.