Neer dosa or neer dose is a very popular breakfast recipe from Mangalore region of Karnataka. "Neer dose" literally means "water dosa" prepared from plain rice batter. Even though Neer dosa is identified as a delicacy from Tulunadu region and part of Udupi cuisine, the recipe is well in practice across Kundapura and Malnad region of Karnataka. In malnad it is known as "bari akki dose", which translates to "only rice dosa". In Kundapura kannada it is known as "thellin dose", which translates to "thin dosa".
Neer dosa is a quick and easy dosa recipe but if you want to prepare real thin, crispy and quality dosa then you need a bit of experience. The trick lies in adding right amount of water to the batter and the art of making dosa. The griddle or pan and the type of rice used also plays a major role in preparing thin and crispy dosas. A well seasoned cast Iron pan is used to prepare neer dosa. But if you don't have one, then go ahead with non-stick pan. Within a few trials you will become an expert and it is worth trying. I have prepared a quick video of neer dosa, please have a look.
This is a quick dosa recipe since it needs no fermentation. Rice, Salt and Water are the only three ingredients and some people add little coconut, which makes dosa tasty and soft. Generally it is prepared using dosa rice (a low quality raw rice), which is more soft and tasty. But making dosa will be easier if you use Sona masuri or any other high quality rice. If you are a beginner then I would suggest you to start with sona masuri or mix sona masuri with dosa rice. The neer dosa can either be folded or served as is. Neer dosa served hot with either chutney or coconut oil with pickle or ghee with sugar or grated coconut with jaggery or sweetened coconut milk or rasayana (prepared using mango/banana, jaggery and coconut milk).
Please note that if you are using dosa rice then it requires lesser water as compared to sona masuri or any other high quality rice.
Preparation time: 5 hrs
Cooking time: 30 min
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