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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

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Filed Under: BREAKFAST-DINNER, DOSA RECIPES

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 6, 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 8, 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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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