Indian Cuisine in America

Exquisite dish from Karnataka : Neer Dosa

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Making of Neer Dosa

 

Prep time 4 hours
Cook time 20 mins
Total time 4 hours 20 mins

The beauty in the preparation of Neer Dosa is its simplicity in the use of ingredients, which is mainly rice and can be made in a jiffy for a healthy breakfast.
posted by: Padma
Recipe type: Breakfast
Cuisine: South Indian / Udupi
Serves: 3 to 5
Ingredients
1 cup Raw rice (I have used Sona Masoori rice)
½ cup grated coconut
Salt to taste
Required oil to grease the pan

Directions

Preparing the batter:

Wash and soak rice for 2 to 4 hours or even overnight is better. The longer you soak the rice, softer the dosas will turn out.
Now drain all the water and grind the rice along with grated coconut and salt into a very smooth paste adding water little by little.
The batter must be very smooth to get perfect dosas. Smoother the batter, the better dosas you can make, or else the dosas tend to break.
Transfer the batter into a vessel. Add one cup of water and mix well. Check and adjust salt.
The consistency of the batter should be watery. It should be slightly thicker than milk. If the batter is thick you’ll have thick dosas instead of paper like thin dosas.


Preparation of Neer Dosa:

Heat up a non-stick pan on high heat. If you are using an iron skillet, then grease it will oil every time you make dosas. You can rub the pan with piece of onion (cut the onion and use one half). You can use the same onion to rub every time before making the dosa.
If using a non-stick pan then you need not grease your pan. I always use a non-stick pan.
Sprinkle few drops of cold water on the hot pan, if the water sizzles then the pan is hot enough.
Once the pan is rolling hot, lower the heat, splash the batter using a ladle onto the frying pan. Hold the handle of the pan, start swirling the pan so that the batter spreads evenly through out the pan. It is very important to mix the batter well each time you make dosa.
Place a lid over the pan and cook them on medium to high heat for approximately 30 seconds.
Remove the lid and check if the dosa is cooked all around. If not let the dosa cook completely without the lid on for some more time.
There is no need to flip the dosa to cook it on the other side. You do not add oil onto the dosas when they are frying on the pan unlike we do for other dosas.
Once the dosa is completely cooked, you will know it from the change in colour of the dosa. The dosa changes from pure white to off white completely.
Once the whole dosa changes in colour, slide a flat spatula from the sides of the pan and work your way throughout under the dosa.
If you are using a non-stick pan, once your dosa is completely cooked it starts to come off the pan on the sides of the frying pan. That's an indication to remove the dosa if its cooked completely all around.
Fold the dosa in half on the frying pan and again fold it into half like a handkerchief to form a triangle. Then remove the dosa off the frying pan.
Do not stack the dosas when hot, they will stick to each other.
Serve the dosas hot with sides of your choice.

Also make sure

1. Any left over neer dosa batter can be refrigerated and used the next day.
If you have refrigerated the batter, bring it to room temperature and mix really well before preparing neer dosas.
2. If your bored of neer dosas and have plenty of leftover batter, then you can make cucumber dosas called as thousali out of neer dosa batter by just adding peeled, grated cucumber to the batter.
3. Each time you make neer dosa, ensure that you mix the batter well before pouring it onto the pan.
4. The more coconut you add to the batter, more softer neer dosas you make.
5. Check Tips section for more points.


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