The word ‘Neer’ means water in the Tulu language. Making Neer Dosa main ingredient is Water and rice flour. Neer Dosa is a very thin and soft dosa which can be served with coconut chutney or tomatoes curry or any other curry. No fermentation is required to make this dosa. It is a soft, light bread which is made generally in the south-west, coastal region of India.
Neer dosa is a delicious food from of Tulunaad region in Karnataka part of Udupi cuisine. ‘Neer’ is the word meaning water in Tulu language and ‘Neeru’ is the word meaning water in the Kannada language. Beary language, it is called as poo-pole and in Kundapura Kannada as thellin dose
In malnad region it is called “bari akki dose”, which means “only rice dosa”. In Kundapura Kannada it is called “thellin dose”, which means to “thin dosa”. Neer dosa is a quick and easy to make dosa recipe but if you want to prepare real thin, crispy and quality dosa then you need a bit of experience.
Here is how to make Neer Dosa Recipe by south Indian style at home by step step
Raw Rice – 2cup
Grated coconut – ½ cup
Oil for brushing
Salt to taste
How to make Mangalorean Style Neer Dosa step by step
- Wash the 2 cup rice and soak in 4-5 cups of water for 1 and 1/2 hours.
- Drain the water with the help of a strainer basket.
- In a grinder jar, add soaked rice, grated coconut in it.
- Add water as required to grind the rice smoothly.
- Don’t add too much water while grinding, as it would make it difficult to grind the smooth batter.
- Grind it till to make a very smooth batter.
- Take a big bowl add batter and salt mix very well.
- Add water little by little and mix well until the batter turns into thin and watery consistency (like milk consistency).
- Add water little by little and mix well until the batter to make it watery or very thin.
- Batter should not be thick. The consistency of the batter should be like milk consistency.
- If while making the dosas, they are not coming lacy and with pores, that means your batter is thick and add some more water to it.
- Heat a non-stick pan or cast iron/skillet pan.
- Brush it with very little oil or rub the Tawa with half onion before spreading dosas.
- Make sure that the pan is hot. Sprinkle a few drops of water on the surface and wait until it evaporates.
- Wipe the surface of Tawa with cloth.
- Take ladle full batter and Pour the batter from outside towards inside.
- Pour more batter until it covers the center of the surface
- Drizzle 1/2 tsp oil around edges of it.
- Cover the pan with a lid and let the dosa cook.
- Remove the lid.
- Make sure that the bottom surface should not turn brown in color.
- This dosa is white in color and soft not crispy.
- Let the dosa cool down a bit and Fold it on either side with a spatula.
- Again fold it into a triangular shape. Do not fold the dosa when it is hot otherwise the layers will stick to each other. Do not forget to stir the batter well before making each dosa.
- Hot neer dosas are ready to serve with any chutney or curry.