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Verum arisi dosa recipe | South Indian dosa recipes

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verum-arisi-dosa
This dosa is my favourite😍. My mom makes this often. My MIL makes the same but along with Sorakkai. Vj and aj also likes this. Still I make rarely as I forget. Also I cant just stop eating this and restrict with 2-3. So I purposely make it rare 😆. This is so simple to prepare too. Its similar to the tomato dosa I have posted earlier, minus the tomatoes. Using this same batter, my mom makes koozh, that too tastes really good. My brother +Sendhil is great fan of it. But I have not tried it so far on my own, as I want the dosa till the batter gets over…hehe This is similar to the famous neer dosa, but this version is our traditional way of making this dosa. I call it as vellai dosa, means white dosa. This batter also you can keep in fridge and make dosa for 2 days like our idli dosa batter. This is very easy in the morning, if you grind the batter the before night. Dont under estimate this dosa imagining something else, its really delicious! Try it and you will agree with me…

verum-arisi-dosa

Verum arisi dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hrs (overnight fermentation)    |  Cook time: 5 mins per dosa    |  Makes: 25 dosas

Ingredients

Idli rice – 3 cups

Onion – 1

Salt – As needed

Green chilli – 2

To temper

Coconut Oil/ oil – 2 tsp

Mustard – 1 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig

Method

  1. Soak rice for 3 hours atleast and grind to a fine batter adding required water. If you want to make it for breakfast, the before evening soak and grind, mix salt and keep it overnight for fermentation. Next day morning, add more water and make a thin batter as shown in the picture. In a kadai, temper with the items given under ‘To temper’ table, fry onion and green chillies until onion turns just transparent.1-arisi-dosa
  2. Add it to the batter and mix well.2-verum-arisi-dosa
  3. Heat dosa pan and grease with few drops oil and pour the batter from outside to inside as we do for karacha maavu dosais and cook both sides.1-verum-arisi-dosa

Notes

    • You can add a fist full off cooked rice while grinding. The dosa by itself comes out great soft, but adding rice makes more softer.
    • May not come out good in raw rice or eating rice. You can try at your own risk, but make sure to add cooked rice for it as it may give you dry dosais.
    • Depending upon the quality of rice, some times the dosa may dry one side and look white and uncooked. For that, try cooking the dosa covered with a lid before flipping.
    • Non stick pans mostly gives dry dosas. So cover and cook.

Tastes great with the onion chutney or onion tomato chutney I posted last week. Even with sugar or as such!!

arisi-dosa-recipe

Reader Interactions

Comments

  8. As u said this is called neerdosa but with tempering…I love neerdosa with kayi chutney, tastes delicious…dosa comes out nice even with raw rice raji as we use the same for neerdosa

    Reply

  50. Lovely clicks Raks. We always make this all the time, only we dont add onions…sometimes for festivals e make this with a little black pepper ground. Very tasty!

    Shobha

    Reply

  52. Hi Raks, I have been following your blog for some time now. and i must really appreciate your efforts that have gone into makin this site. i really had no idea that vegetarian food can have so many delicious options. 🙂 All the best..

    Reply

  62. neer dosa is an easy but tricky dish to make. The making is very important to observe as anyone can make the batter. The trick lies in the rice and the tilting of the tawa to spread the batter. My mangalorean neighbor was an expert at it.

    Reply

  68. Idli rava is parboiled rice? If yes you can use and follow the same recipe. If it is raw rice, it will be slightly on dry side. You can use a fist full of poha or cooked rice to make it soft.

    Reply

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