Neer Dosa (Step by Step Photos)
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This dosa is made without any lentils and needs no fermentation. It is made with just 3 ingredients - rice, salt and water. Neer Dosa, a thin, soft and lacy crepe made from rice better is a popular food item in South India, belongs to Karnataka cuisine. Neer means 'water' and the batter of this dosa is very watery hence it is called neer dosa (watery dosa). This lacy dosa is very easy to make at home. Batter for this dosa is prepared by grinding soaked rice and then adding water to it to get watery consistency. and enjoy it with coconut chutney.
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Instructions
- Rinse the raw rice a few times and soak for 4-5 hours or overnight. Drain the water completely.
- Grind the drained rice, salt and ½ cup water. Grind it to a smooth batter.
- Transfer the batter to bowl and add 1 cup water. Mix well. Add 1.5 - 2 cups water and mix well. The batter should be pouring consistency, almost similar to the consistency of milk.
- Heat a non stick pan. Grease the pan nicely with oil.
- Mix the batter well and pour the batter and twirl the pan to spread the batter evenly. If there are any gaps while spreading, pour a little more batter to cover the gaps.
- Better to cover the pan.
- Cook on low-medium flame for around 2 mins or till the edges becomes a bit crispy and leaves the side of the pan. Using your fingers.
- Fold the dosa into a semi circle. Bring together the corners to make a triangle.
- Transfer to a serving plate and serve with coconut chutney.
Notes
- Left over batter can be refrigerated and used the next day.
- If you have refrigerated the batter, bring it to room temperature and mix really well before preparing the dosa.
- Cold dosa batter will stick to the pan.
Recipe Nutrition
Calories: 400 kcal | Carbohydrates: 74 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Sodium: 313 mg | Potassium: 106 mg | Fiber: 1 g | Sugar: 0.1 g | Calcium: 37 mg | Iron: 1 mg
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