I call it a simple recipe because you will not find a recipe list shorter than this one. But again, there are also simple variations within the recipe that makes it multifaceted! Check out the subtle changes in the recipe and the way you can prepare the batter for wonderful results. I agree to be sent email.
I remember as a kid, my mother would make this dosa on a fairly regular basis. Regardless of how often she makes this dosa, I never grew tired of the taste and still like it just as much. Perhaps because of its tender texture or because it does not need any fermentation. It is a thin, soft, and gluten-free dosa! After doing a little bit of research on the internet, I noticed although several people share this recipe, none point out the variations or show any tips for serving or selecting the right kind of rice. So let us look at that now.
The best 3 ways
How to serve
Neeru dosa goes very well with chutney, sambar, daal curry, or Rasayana. If you are not familiar with what Rasayana is, I suggest you look for that recipe here. Neer dosa and Mango Rasayana combo are some of the local favorites in Udupi, India.
Rice used for this recipe
I use long-grain white rice (mahatma brand), sona masoori, or idli rice. Any type of white rice is good to use for this dosa. The kinds to avoid for this recipe are Basmati and Jasmine rice.
Step By step directions
Add raw rice to a bowl. Soak the rice for 4-6 hours or overnight. Wash the soaked rice and blend it in a smooth paste with water. I have included a short video clip to show how it looks. Add salt to taste. Place a cast-iron skillet over medium heat and grease the surface with oil. When it’s hot, hold the batter about 2 inches away from the skillet and pour the batter as I show in the video clip. The dosa must be thin. So pour it very lightly with no layers. Cover the lid for few seconds and when it appears pale white, it is cooked. Remove the dosa from the skillet.
Common questions
Top tips
For best results, always use a cast iron skillet.Heat the skillet or pan very well before you pour the batter.A little bit of oil spread out as a thin film makes the dosa come off easily. I use sesame oil, but any kind of cooking oil is good.Thin batter tends to produce better results for Neer Dosa.Always cook on one side only. Do not flip the dosa.Do not stack hot dosas as they tend to stick to one another.
Storage ideas
As long as you keep the batter in an airtight vessel, the neer dosa batter can last up to a week in the refrigerator. Once cooked, the dosas are best served hot. This dosa is one of the simple Mangalorean dosa varieties. If this recipe interests you, you will also like the following recipes from Simple Sumptuous Cooking.
Green gram dosaMethi Dosa - Fenugreek DosaCucumber dosaMoong dal Oats dosaAvocado chapati
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