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 flavour 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 flavour 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.
How to prepare neer dosa Step by step pictures:
- 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.