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Breakfast Recipes/ dosa/ Karnataka Cuisine/ No Onion No Garlic/ South indian Cuisine

NEERU DOSE / NEER DOSA / INSTANT RICE CREPES

One more Manglorean special on its way..like each region has its signature dish “Neeru Dose / Neer Dosa” is one of the trademark dishes of  Southern Karnataka.This dish is very popular in most of the Udupi hotels and would be under the section ” Today’s spl dish / Mangalore Specialties “. However this simple dish is sold at an exorbitant price that its ridiculous to order them which are so easy to make at home.Also the restaurants version of these dosas do not turn out the way they are made at home.This dosa is a popular and regular breakfast option in my home as my daughter loves it so much that she can have this whole day.Also these dosas when carried in lunchbox stay soft even when cold.

Neer  dosa is also known as “paan polo / soyi polo” in the konkan region of India.Neer dose basically means “watery dosa “in Kannada.The watery consistency of the batter is what behind the name is.So dosas come out very thin ,light,lacy and crisp at the edges and soft in the middle.They are almost instant dosas as they need no fermentation.Yes just grind the batter and fix the breakfast in a jiffy.


Traditionally neer dosas are made in cast iron skillet and people say the best tasting ones are those prepared in these skillet.But preparing them in these skillets needs some experience.The batter consistency should be perfect,splashing the batter on these tawa needs some practice, temperature of the tawa needs to be optimum else it will stick to the tawa and need to apply oil on the surface of the tawa after each dosa. Also preparing them in these tawas are time consuming as cooking time is more and your kitchen stove and tiles would have turned a mess.As a result i always do them in a nonstick pan ( not tawa ) .They are so easy to make even for beginners and mess free .And personally i didn’t find much difference in taste too.

Do try them and im sure every one will fall in love with these snow white dosas.You would need more of these dosas to fill your tummy as they are very thin and light.Lets see how to make neer dose


Print Recipe
NEERU DOSE Yum
Course breakfast
Cuisine karnataka
Servings
Ingredients
Course breakfast
Cuisine karnataka
Servings
Ingredients
Instructions
  1. Wash and soak rice for 3-4 hours or overnight.
  2. Grind soaked rice along with coconut and salt to a fine paste by adding sufficient amount of water.Transfer the batter to a vessel.
  3. Add water generously such that the batter attains running consistency
  4. Heat a non stick saucepan.
  5. Once its hot,hold the handle of the pan in left hand and pour dosa batter to the pan using right hand. Quickly rotate and tilt the pan in a circular motion so that the batter spreads thin covering the entire pan. If you want drizzle few drops of oil . I don't.
  6. Lid the pan and cook it on a medium flame. Once its cooked,the edges of the dosa will start leaving the pan.You need not flip this dosa and cook on other sides as they are thin .
  7. Using a spatula, slowly fold it to half  and transfer to a serving plate.
  8. Repeat the process with the remaining batter.
  9. This dosa is so versatile that you can serve with various sides be it with grated coconut and jaggery mixture / rasayana /coconut chutney / Chutney powder /tomato onion chutney / or any spicy chutney /gravy of your choice.This dosa tastes yum even when had with ketchup/jam/honey/mango pickle.This dosa tastes good, even if they are not hot.
  10. That day i had served  neer dosa with no cook coconut - jaggery mixture and tomato -onion chutney .Recipe for tomato-onion chutney i'll share soon.Coconut - jaggery mix also goes great with neer dosa and our family favorite.This is how it is made..
  11. Fresh coconut and jaggery mix can be done this way : Mix 1 cup grated coconut with 1/2 cup grated jaggery. Leave aside for 5 mins. If required add a pinch of cardamom powder / ghee/few banana slices for flavor and serve with dosa.
Recipe Notes

NOTE :

  1. The key requirement for neer dosa is the consistency of batter.Grind rice and coconut to a very fine paste and add water to get the consistency like milk.If it is thicker it will not self spread and the dosa becomes thick.
  2. If you want you can add little jeera / green chilli while grinding ,though i dont add.
  3. Don't pile these dosa on one another when they are hot.They will stick.Ideally keep two serving plates and alternatively transfer each hot dosa on it.
  4. The left over batter if any,  you can keep in fridge and do dosa next day. 
  5. I have heard , people making neer dosa without coconut, but i recommended against it as dosas turns dry.

However if you want more instant one, you can add store brought coconut milk to the rice flour  Add salt n water .Batter is ready in a wink.

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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22 Comments

  • Reply
    Rafeeda AR
    December 16, 2013 at 10:12 am

    i’ve always loved the consistency of neer dosa… thank u for sharing ur tips…

  • Reply
    Chitra
    December 16, 2013 at 10:59 am

    Wow,I was looking for this recipe. Thanks a lot

  • Reply
    Chitra
    December 16, 2013 at 11:02 am

    Wow,I was looking for this recipe. Thanks a lot

  • Reply
    Indrani
    December 16, 2013 at 11:09 am

    I love this version of dosa.

  • Reply
    mrkk08
    December 16, 2013 at 2:05 pm

    looks yum. i’ve never actually had it.. would like it try it sometime though 😀 and now you make me hungry hehe. A.D!!

  • Reply
    Sangeetha
    December 16, 2013 at 3:11 pm

    perfect neer dosa, its been long time i had this dosa..yours looking soft and yummy!

  • Reply
    Preetha Soumyan
    December 16, 2013 at 3:12 pm

    i love this dosa.. i can definitely say it is Karnataka’s own recipe…i always wonder, how did they do it before non-stick pans came in??

  • Reply
    nandoos Kitchen
    December 16, 2013 at 3:30 pm

    Love neer dosa. very useful tips.

  • Reply
    sangeetha pn
    December 16, 2013 at 4:40 pm

    my altime favourite!

  • Reply
    Eli Z
    December 16, 2013 at 6:42 pm

    I love dosas and really enjoyed reading about it here! Thanks for sharing dear Smitha!

  • Reply
    remya sean
    December 17, 2013 at 3:35 am

    wow nice

  • Reply
    Smitha Kalluraya
    December 17, 2013 at 5:08 am

    welcome Rafee..

  • Reply
    Smitha Kalluraya
    December 17, 2013 at 5:09 am

    Welcome Chitra…

  • Reply
    Smitha Kalluraya
    December 17, 2013 at 5:11 am

    ya Preeta its a signature dish of Costal karnataka.. Even now its traditionally done in cast iron tawa. My mom too does that way. but that procedure is a bit messy. This non stick pan method fits perfectly to our generation..

  • Reply
    Meena Kumar
    December 17, 2013 at 6:04 am

    I make appam all the time wanted to try neer dosa but always worried if it will come out good.Nice tips Smitha. I will try it soon.

  • Reply
    Bhawna Bagri
    December 18, 2013 at 3:45 am

    its sounds very delicious and easy to make smitha…you explained so well…

  • Reply
    Vidya Chandrahas
    December 18, 2013 at 8:03 am

    My favorite breakfast dish…I also use coconut in neeru dosa…nice presentation Smitha….lovely dosa.

  • Reply
    Shey divine
    December 23, 2013 at 11:28 pm

    i have never eaten neer dosa.Thank you for the recipeThank you for linking it to my event

  • Reply
    Vibha Sp
    May 18, 2014 at 7:42 am

    my mom use to do this , i also liked it , v cal it as kaye dosa

  • Reply
    Vibha Sp
    August 31, 2015 at 2:20 pm

    today i tried n got tasty dosa’s all liked very much , thank u dear

  • Reply
    Mayuri Krishnamurthy
    August 10, 2016 at 6:47 am

    Please post the recipe of Paneer Ghee roast that is served along with Neer dosa…

  • Reply
    Anly Samuel
    August 27, 2016 at 8:43 pm

    Very well explained.All the doubts are cleared.Thank you so much.

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