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    Home » BREAKFAST-DINNER » Verum arisi dosa recipe | South Indian dosa recipes

    Verum arisi dosa recipe | South Indian dosa recipes

    August 29, 2013 by Raks Anand 34 Comments /

    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

    Previous Post: « Aval laddu recipe (Poha ladoo) | Easy Krishna jayanthi recipes
    Next Post: South Indian meals, Thala vazhai ilai sappadu »

    Reader Interactions

    Comments

    1. Nagalakshmi V

      August 29, 2013 at 7:31 am

      i've never heard of this before but looks super interesting!

      Reply
    2. sangeetaskitchen

      August 29, 2013 at 7:32 am

      Going to try it raji…..looks yummy !!!!!

      Reply
    3. Nandita SS

      August 29, 2013 at 7:50 am

      Looks super delightful!! I make this but I do not temper with onion. And along with chutney I also serve a mixture of coconut and jaggery as a side

      Reply
    4. prathibha Garre

      August 29, 2013 at 7:55 am

      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
    5. sundar

      August 29, 2013 at 7:59 am

      never heard of this b4 🙂 seems quite interesting

      Reply
    6. AparnaRajeshkumar

      August 29, 2013 at 8:12 am

      sema lighting ! sharp images 🙂 lovely to try !

      Reply
    7. Veena Theagarajan

      August 29, 2013 at 8:59 am

      super interesting.. Just with rice.. Looks so tempting

      Reply
    8. Sarada Subramaniam

      August 29, 2013 at 9:20 am

      I love this dosa…we usually add coconut also while grinding….will try ur version too…

      Reply
    9. Priti S

      August 29, 2013 at 9:43 am

      I love this too ..just did 2 days back ..looks very yum

      Reply
    10. Chitz

      August 29, 2013 at 10:01 am

      New to me.. Looks yummy, wil try them soon 🙂

      Reply
    11. Anonymous

      August 29, 2013 at 10:45 am

      Wow! Looks wonderful.

      Reply
    12. CHITRA

      August 29, 2013 at 11:17 am

      Most of the time i make koozh for sen. :)I make the batter more watery and make it crispy for me.. We love it with tomato onion chutney 🙂

      Reply
    13. Pooja Agrawal

      August 29, 2013 at 11:20 am

      Super clicks….very enticing and easy to follow recipe…yummy..will try soon..

      Reply
    14. S.Menaga

      August 29, 2013 at 11:51 am

      new recipe to me,looks inviting!!

      Reply
    15. Anitha Kirubakaran

      August 29, 2013 at 12:37 pm

      Hi have never heard of this before….will try soon

      http://anithacooks.blogspot.com

      Reply
    16. Geetha

      August 29, 2013 at 12:59 pm

      My mom and MIL make this dosa often. Sometimes they also add drumstick leaves. This is also my favorite dosa.

      Reply
    17. Sangeetha M

      August 29, 2013 at 2:32 pm

      this is new to me, dosa looks so soft n tempting with tomato chutney 🙂 loved your crisp n clear pics..too good!

      Reply
    18. Rumana Ambrin

      August 29, 2013 at 3:52 pm

      Wow!! Looks gorgeous , I want to try ths recipe…

      Reply
    19. Gayathri Ramanan

      August 29, 2013 at 3:56 pm

      interesting dosa..simply awesome….

      Reply
    20. Mahi

      August 29, 2013 at 6:20 pm

      Pictures are drool worthy! 🙂

      Reply
    21. Uma Ramanujam

      August 29, 2013 at 6:47 pm

      we make it using rice flour with the same procedure. Never tried it with idly rice, grinding and fermenting.. interesting..

      Reply
    22. Priya Suresh

      August 29, 2013 at 7:27 pm

      Definitely a quick fix, sounds interesting.

      Reply
    23. niranjani kumaravel

      August 30, 2013 at 3:21 am

      It's very new and interesting

      Reply
    24. niranjani kumaravel

      August 30, 2013 at 3:22 am

      It's very new and interesting

      Reply
    25. Anonymous

      August 30, 2013 at 4:23 am

      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
    26. Tanya M

      August 30, 2013 at 6:56 am

      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
    27. Raks anand

      August 30, 2013 at 7:20 am

      Thank you 🙂

      Reply
    28. srikars kitchen

      August 30, 2013 at 7:21 am

      Hi Raji
      This Dosa is really new to me.. Thanks for sharing.. will try..

      Reply
    29. Sarada Subramaniam

      September 06, 2013 at 3:13 pm

      Hi
      Can we add muringaikeerai to this batter?

      Reply
    30. SHARMILEE J

      September 10, 2013 at 3:25 pm

      Looks very tempting…sure going to give a try soon 🙂

      Reply
    31. Aparna A V

      December 08, 2013 at 6:45 am

      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
    32. Mahalakshmi Maruthi

      December 24, 2014 at 12:42 pm

      I tried using rice flour, it was very very good…we had with sambar and white chutney..

      Reply
    33. Aishwarya

      January 18, 2017 at 12:04 am

      Can I use idli rava instead of idli rice? If yes what's the quantity?

      Reply
    34. Raks anand

      January 18, 2017 at 12:08 am

      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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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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