When the craving to have a South Indian cuisine is piquing but the fermented dosa batter can’t be prepared, Neer dosa is the best option that comes to the mind. Neer comes from the word, “water” and the batter of this dosa is very watery hence it is called neer dosa (watery dosa). It is a thin, soft and lacy crepe made from rice batter popular in South India and belongs to Karnataka cuisine. As it doesn’t require any fermentation process like other dosas, this lacy dosa is very easy to make at home. By grinding soaked rice and then adding water to it to get watery consistency, batter for this dosa is prepared. Then like making Rava dosa, by pouring the watery batter over hot tawa and not like making the plain dosa in which the batter is spread, the dosa is prepared. Follow this step by step recipe to make the neer dosa at home and serve it with coconut chutney or sambar or vegetable saagu or with the mixture of jaggery and grated fresh coconut.
Take 3/4 cup short grained rice in a bowl and wash it for 3-4 times using water.
For at least 3-4 hours soak it in 1½-cups water.
The excess water could be drained and transferred to the jar of a mixer grinder or blender and add grated coconut in it.
To grind the rice smoothly, add water as required. Too much water while grinding would make it difficult to grind the smooth batter.
Add salt and mix well and transfer it to a large bowl.
Add water little by little and mix well until the batter turns into thin and watery consistency (like milk consistency).
The batter should not be thick. It should have the consistency like buttermilk or milk.
Heat a non-stick dosa tawa or skillet over medium flame. Make sure that tawa is hot. Sprinkle few drops of water on the surface and wait until it evaporates from the hot tawa. Wipe the surface of tawa with a cloth or halved potato. Repeat this process before making each dosa that helps in making thin dosas.
Starting from the edge towards the center from approx. 3-4 inches height like rava dosa, take ladle full batter and pour it on the surface in a circular motion. To spread batter evenly into a thin circle, immediately tilt the tawa in a circular motion. The holes on the batter surface will be formed that means the batter has the right consistency or else batter is thick.
Around edges of it drizzle 1/2-teaspoon oil. It will take around 2-3 minutes until the upper surface looks cooked. Make sure that the bottom surface should not turn brown in color.
Remove the lid.
With a spatula fold it on either side.
Hot neer dosas are ready to be served on your plate.
Serving Ideas: Serve them hot with coconut chutney, sambar or any spicy pickle in breakfast. It also tastes delicious when served with veg korma or saagu.
Tips for making mouth-watering Neer Dosa
Don’t add too much water wouldn’t make the batter smooth, hence while grinding the rice, add only required amount of water to grind the rice.
To get tiny holes in dosa, batter of dosa should be thin and watery like milk.
Stir the batter well before making each dosa.
To avoid the dosas getting stuck to each other, stack the neer dosa only after they are cool a little bit.