Verum arisi dosa means just rice is used in this dosa. No other ingredients are there like urad dal or coconut in this.
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 can't 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.
Very handy in the morning, if you grind the batter the before night. Don't underestimate this dosa's taste, it's really delicious! Try it and you will agree with me.
Instructions
- Soak rice for 3 hours at least 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.
- Add it to the batter and mix well.
- 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.
Verum arisi dosa tastes great with the onion chutney or onion tomato chutney I posted last week. Even with sugar or as such!!
Verum arisi dosa
Ingredients
- 3 cup Idli rice
- Salt - As needed
To temper
- 2 teaspoon Coconut oil any cooking oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
- 2 Green chilli
- 1 Onion chopped
Instructions
- Soak rice for 3 hours at least 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.
- Add it to the batter and mix well.
- Heat dosa pan and grease with few drops oil and pour the batter from outside to inside as we do for karacha maavu dosai and cook both sides.
- If you want you can cook covered if it is dry.
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, sometimes 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.
Nagalakshmi V
i've never heard of this before but looks super interesting!
sangeetaskitchen
Going to try it raji.....looks yummy !!!!!
Nandita SS
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
prathibha Garre
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
sundar
never heard of this b4 🙂 seems quite interesting
AparnaRajeshkumar
sema lighting ! sharp images 🙂 lovely to try !
Veena Theagarajan
super interesting.. Just with rice.. Looks so tempting
Sarada Subramaniam
I love this dosa...we usually add coconut also while grinding....will try ur version too...
Priti S
I love this too ..just did 2 days back ..looks very yum
Chitz
New to me.. Looks yummy, wil try them soon 🙂
Anonymous
Wow! Looks wonderful.
CHITRA
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 🙂
Pooja Agrawal
Super clicks....very enticing and easy to follow recipe...yummy..will try soon..
S.Menaga
new recipe to me,looks inviting!!
Anitha Kirubakaran
Hi have never heard of this before....will try soon
http://anithacooks.blogspot.com
Geetha
My mom and MIL make this dosa often. Sometimes they also add drumstick leaves. This is also my favorite dosa.
Sangeetha M
this is new to me, dosa looks so soft n tempting with tomato chutney 🙂 loved your crisp n clear pics..too good!
Rumana Ambrin
Wow!! Looks gorgeous , I want to try ths recipe...
Gayathri Ramanan
interesting dosa..simply awesome....
Mahi
Pictures are drool worthy! 🙂
Uma Ramanujam
we make it using rice flour with the same procedure. Never tried it with idly rice, grinding and fermenting.. interesting..
Priya Suresh
Definitely a quick fix, sounds interesting.
niranjani kumaravel
It's very new and interesting
niranjani kumaravel
It's very new and interesting
Anonymous
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
Tanya M
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..
Raks anand
Thank you 🙂
srikars kitchen
Hi Raji
This Dosa is really new to me.. Thanks for sharing.. will try..
Sarada Subramaniam
Hi
Can we add muringaikeerai to this batter?
SHARMILEE J
Looks very tempting...sure going to give a try soon 🙂
Aparna A V
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.
Mahalakshmi Maruthi
I tried using rice flour, it was very very good...we had with sambar and white chutney..
Aishwarya
Can I use idli rava instead of idli rice? If yes what's the quantity?
Raks anand
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.