Neer Dosa

    
    This is a quick and easy to make recipe. Neer Dosa is a delicacy from Karnataka, India. I grew up eating this dosa a lot since this is one of my favorite breakfast. The term Neer means water and Dosa means pancake. This recipe is made up of just 3 ingredients. The key thing to make a perfect dosa is to get the right consistency for the dosa batter. Each dosa is so thin and light that one can easily eat 3 to 4 of them. This mouth-watering dish can be served with coconut chutney (coconut sauce) or any gravy.

Course: Breakfast

Cuisine: Indian

Prep time: 30 mins

Cooking time: 6 mins (12 dosa) 

Total time: 36 mins

Servings: 4

Ingredients:

• 2 cups of white rice (breakfast rice/sona masoori/basmati rice)
• 1 tsp of salt
• 2 cups of water

Summarized Instructions:

1. Soak the rice in hot water 

2. Add the rice into a mixer jar.

3. Add salt

4. Add water

5. Grind it to make fine batter.

6. Add more water if need to get the right consistency

Detailed Instructions

    Neer dosa is super yummy, quick and easy to make. It has only 3 ingredients, rice, water and salt. To get the perfectly soft thin dosa, make sure the batter is runny. The dosa should look like a thin handkerchief. Also, one additional point to keep in mind for the perfect soft dosa is to make sure the griddle is very hot and when ladle full of the batter is poured on to the hot griddle, it must sizzle and creates tiny wholes into the dosa. Let it cook for 30 seconds. 

Here are the step-by-step instructions along with pictures which will help you all in cooking.

    1. The prep work in this recipe is to soak the rice into the hot water for 30 mins. Hot water can be replaced with room temperature water but then rice needs to be soaked for a longer time (minimum of 1 hr).  In this recipe, I have used 2 cups of sona masoori rice. This rice can be substituted with any white rice like breakfast rice or basmati rice. 

    2. Add the soaked rice into the mixer jar and add a cup of water.

  

    3. Grind it into a fine paste. This will take about 5-8 mins. Transfer the paste into a clean bowl.

    4. Add half a tsp of salt to the batter and add more water to bring consistency of the batter to 2% milk level. Add about 1 cup of water.

    Now the batter is ready for cooking.

    Use a large cast-iron griddle for making neer dosa. A non-stick pan can also be used instead of the griddle. I use a cast-iron griddle to avoid harmful non-stick coating chemicals.

1. Place the griddle on the stove set to medium-high heat. Rub the griddle with coconut oil.

    Rubbing coconut oil on the griddle will avoid the dosa from sticking to the skillet. Please do not use butter/clarified butter (ghee) as I have tried it many times and was unsuccessful to get it right. It will spoil the dosa shape and crush it into tiny pieces. Because clarified butter (ghee) is not a griddle friendly. Dosas will stick to the griddle and it will be hard to remove the dosa out of the griddle. But if you use a non-stick pan instead, you can drizzle a few drops of clarified butter on the top of the dosa for the taste (optional).

    2. Fill the round ladle or small bowl and pour the batter on to the hot skillet. The technique for pouring the batter on to the skillet is to hold the skillet in a slanted position and pour the batter from the highest point. This will make the batter spread evenly into the skillet area. Cook the dosa for about 30 seconds.

   And, there you have a perfectly soft thin neer dosa. Enjoy it with coconut chutney (coconut sauce) or any gravy.

   I hope you enjoy this recipe. Please do let me know in the comments below.