Neer Dosa Recipe (Mangalorean Style)
User Reviews
4.8
Neer Dosa Recipe (Mangalorean Style)
Description
Neer Dosa originates from Mangalore and is made exclusively with soaked rice ground to a smooth batter. Unlike typical dosa batter, this recipe produces a very thin, watery batter that spreads quickly on a hot pan. The cooking method involves heating a cast iron or non-stick skillet well, lightly oiling it, and pouring the batter outward in a circular motion to create thin, lacy dosas.
The final neer dosa is soft and tender with a delicate texture. Consistency of the batter is key — too thick or too thin leads to cracking or flat dosas. The addition of salt seasons the batter, and optionally grated coconut can be added during grinding for extra flavor. The dosas are cooked without flipping and removed when edges lift.
Neer dosas can be served hot or warm, paired with chutneys or spicy curries. Due to their delicate texture, they should be cooled before stacking or separated with parchment paper if stored. They suit breakfast or light meals and travel well in lunchboxes.
Stirring the batter before each dosa prevents settling of rice solids. Adjusting water quantity ensures the right pourable consistency. Properly seasoned pans prevent sticking and aid in dosa formation.
Maintaining batter consistency is essential for lacy, intact neer dosas.Use a well-seasoned cast iron tawa or non-stick pan for easy cooking.Add grated fresh coconut during grinding for added aroma and taste.Do not stack hot dosas to avoid sticking; cool before stacking or separate with parchment paper.Neer dosas can be packed in lunchboxes and eaten warm or at room temperature.
Ingredients
- 1 cup rice - 200 grams, (sona masuri or parmal rice or surti kolam)
- water as required for soaking rice
- ¼ to ⅓ cup water to grind or blend
- 1.5 to 2 cups water to be added later
- salt as required
- neutral cooking oil as required, generic cooking oil
Instructions
Making neer dosa batter
- Rinse the rice grains a few times. Soak them in enough water for 4 to 5 hours or overnight.
- Later drain the soaked rice and add them in a blender or a mixer-grinder.
- Add water for grinding or blending the rice. Do not add a lot of water as then you won't be able to grind the rice finely.
- Grind to a smooth and fine batter and then transfer the batter to another bowl or pan.
- Add water again to get a thin, flowing, runny and watery consistency. I added 2 cups of water.
- The addition of water depends on the quality and kind of rice. So add water as needed.
- Then add salt as required and mix well.
Making neer dosa
- Heat a cast iron pan or a non stick pan on medium to medium-high heat. Drizzle ½ teaspoon of oil.
- Just spread the oil all over with a spoon or small piece of cotton kitchen napkin or with half of an onion.
- Stir the batter in the bowl with the ladle. Then fill the ladle with the batter.
- Pour the batter moving outwards to inside like the way we do for rava dosa.
- Fill in the large gaps too with some of the batter.
- Cover with a lid and cook the dosa till the batter firms up. Don't brown it or flip it. The edges will also separate when the dosa is cooked. You can drizzle a bit of oil on the top of neer dosa if you prefer.
- Make a triangular fold on the tawa itself.
- Then remove the dosa and place it in a plate. Make neer dosa this way and place them separately without them touching each other in a plate.
- Serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.
Notes
- Keep the batter thin and runny for proper neer dosa texture and appearance.
- A well-heated and seasoned skillet prevents sticking and aids dosa spreading.
- Add grated coconut while grinding for additional flavor if desired.
- Stir batter before making each dosa to redistribute settled rice particles.
- Cool dosas before stacking to avoid them sticking together; use parchment paper if stacking.
- Use rice varieties like sona masuri, parmal, or surti kolam for best results.
- Neer dosas remain soft and taste good when eaten warm or cooled and are suitable for packing in a tiffin box.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Neer Dosa
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 68mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 4mg | 0% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 1mg | 6% |
| Magnesium | 3mg | 1% |
| Phosphorus | 12mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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