Neer means water in tulu & DOSA refers to a traditional crepe from South India. So Neer dosa refers to a dosa that is made with batter of neer consistency i.e water consistency. Unlike the other versions of South Indian dosa, this dosa is made without any lentils and needs no fermentation. It is made with just 3 ingredients – rice, salt and water. Neer dosa is eaten for breakfast, lunch or anytime with a chutney or curries including the non-vegetarian dishes like fish, egg or CHICKEN CURRY. Neer dosa is very light and is best served with a curry if eating for a meal. Traditionally neer dosa is made on cast iron tawa, but I have made it on a non stick pan. Grease the tawa well every time before pouring the batter. Since these dosas are not cooked with oil the tawa turns dry.
INGREDIENTS: For Neer Dosa
1 cup rice (any aged rice)
salt as needed
1 ½ to 1¾ cups water (use more if needed)
Oil for greasing
INSTRUCTIONS:
Preparation for Neer dosa Batter
Wash rice a few times until the water runs clear.
Soak it in water for at least 4 hours to overnight.
Drain the water and rinse well if soaked for over night.
Add the rice to a blender jar and pour 1 cup water.
Blend until smooth. Transfer to a batter bowl.
Add salt and another 1/2 cup water.
Mix well and check the consistency. It has to be like thin or watery. Add more water if needed.
How to make Neer dosa
Heat a non-stick pan or non-stick tawa and drizzle few drops of oil. Using a kitchen tissue or a piece of onion smear the oil all over the pan. Wipe off excess oil with a kitchen tissue.
When the pan is hot enough, stir the batter well from the bottom.
Take a ladle full of batter and pour it over the tawa in a circle. Tilt the pan to spread the excess batter all over. Do not spread the batter like regular dosa batter.
Fill any gaps in the dosa to make it even.
Cover it with a lid and cook for 2 to 3 mins until the top part turns non sticky meaning it is cooked.
Continue to cook until you see the sides come off easily from the pan.
Take the dosa to a plate and allow to cool for 30 secs to a min and then fold it to halve and then to triangle.
Serve neer dosa with chutney or curry.
To make next dosa, repeat greasing the pan with oil and then wipe off the excess.
Stir the batter every time you make a fresh neer dosa as the botton part of the batter will be thick.
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