Neer Dosa Recipe Neer Dose Recipe

Neer Dosa Step by Step

About this Recipe

Neer dosa, which translates to water dosa in Tulu and Kannada, is a crêpe made from rice batter. Neer dosa is a Tulu Nadu delicacy that is also a part of Mangalorean cuisine. Unlike other dosas, the batter is watery, and it is from this that the dosa gets its name – neer means water. It is a healthier alternative to other dosa varieties because it is gluten-free and does not require oil to prepare. It’s ideal for a light, healthy breakfast and can fit inside your child’s Tiffin box. Similar Recipes,Idli RecipesDosa RecipesChutney RecipesSambar Recipes This dosa is similar to my paalada recipe, but it is eggless. And this is so soft, super thin and melt in your mouth. The key to get that right is making the batter super thin. This dosa is best served with spicy tomato chutney or sambar. If you are a non vegetarian, you can serve it with any chicken curry or mutton curry.

Ingredients for Neer Dosa Recipe

Rice - 2 cup ( I used Doppi Rice ) Fresh Coconut - ¾ cup grated Salt to taste Water around 1 liter or adjust Oil few tsp for greasing

Rice : Parboiled rice is very popular in Indias southern states. It is preferred for making idlis and dosas, as well as kanji for babies and the elderly, because it is easier to digest and nutritionally superior to raw rice. Parboiled rice is available in both prepackaged and bulk containers. Fresh Coconut : The edible white flesh lining the inside of a coconut, also known as the kernel, is known as coconut meat. Coconut meat can be used to make coconut oil, cream, milk, and dried coconut. Of course, you can eat it raw as well.