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Neer dosa is very thin, soft and crispy at the edges made with fermented rice batter. One can have it for breakfast and also it goes well with chicken curry. This is another variety of dosa from the Karnataka cuisine. This one of the best neer dosa recipe with the most authentic flavor and texture.
Neer is directly translated to water. Hence the batter is very light and liquidy. You just need to soak the rice and then grind it to a fine paste. Once the batter is ready, you can start making the dosa. You can also soak the rice batter overnight for more flavor and taste.
Serve: 5 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Ingredients:
Rice Batter
3 cup Rice
1/2 cup Poha
1 small Onion
1/2 cup Scraped Coconut
1 tsp Salt
2 cup Water
Garnish
Green coconut chutney
Let's get cooking:
Neer Dosa
1. Soak rice for 4 - 5 hours. Grind the soaked rice, poha, and coconut to a fine paste. Make sure the consistency is thick.
2. Now transfer the rice batter into a bigger utensil and put a lid on it. Wrap the utensil with a towel to keep it warm for fermentation. Keep the utensil in a dark warm place, this helps the process of fermentation. Keep the batter for 10 - 12 hours or overnight to ferment.
3. In the morning open the lid and add water to get a thin flowing watery consistency almost like that of milk. Add salt as required.
4. To a small bowl, dip half of an onion in oil and smear the pan with the halved onion. Stir the batter in the utensil, take the pan off the flame and take a ladle full of batter and tilt the pan and then pour the batter moving outwards to inside. And put the lid on it. Do not spread the batter with the back of the ladle like the way we do for regular dosa.
5. When the dosa is cooked, the sides will leave the pan then fold the dosa in the pan itself.
Serve the dosa with green chutney or even chicken curry goes well with it.
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