Instant Neer Dosa
Traditional Neer dosa is a delicacy from Tulu Nadu region and part of Udupi – Mangalorean cuisine. Usually prepared by soaking rice overnight and grinding into a thin batter along with coconut and make instant dosa without any fermentation.
This recipe is made instant with no soaking of rice/fermenting, but just using rice flour. Its quick, easy recipe, saves a lot of time and instant breakfast ready in mins. Also tastes similar to traditional neer dosa, and could be served with any curry/chutney/sambar. A classic combination we love to eat with this dosa is the Chicken Curry/Koli Saaru. Check out the detailed description and notes section for tips on how to make this dosa perfect each time.
Check out these chutney recipes that goes well with neer dosa..
- Watermelon Rind Chutney
- Red Capsicum Chutney
- Cabbage Chutney
- Radish Chutney
- Gongura Chutney
- Coconut Chutney
- Peanut Chutney
Heerekayi saagu/Ridge Gourd Curry is one of the best combinations for neer dosa.Check recipe of Ridge gourd curry here…
Instant Neer Dosa | ನೀರ್ ದೋಸೆ | Ghavan Recipe | Rice Flour Crepes
- 1 cup Rice Flour
- 1 ½ cup Water (or add as required)
- Salt (to taste)
- Oil (for making dosas)
- In a bowl, take 1 cup rice flour, add in salt as needed and a cup of water.
- Whisk well to make a lump-free batter.
- Add in half a cup more water(add 2 or 3 tablespoons more water if required, to get the flowing consistency and lump free batter. Set aside for 10 mins.
- Heat a pre-seasoned Cast Iron Dosa Tawa on High Flame. When hot, sprinkle water and wipe with a clean towel.
- Reduce the flame to Med-Low and rub a few drops of oil.
- Mix the resting batter each time before making dosa as rice flour settles down.
- Pour batter evenly, as thin as possible on the hot tawa. Drizzle oil on top and edges.
- Once the brown spots start to appear, scrape from edges and flip carefully. Cook on both sides, fold and serve.
- Repeat the same procedure to make rest of the dosas.
- Serve hot with any curry or chutney or sambar.
- Neer dosa with chicken curry is a classic combination.
- Crispy & Tasty Dosa is Ready to Relish!!
- You could use a Non-Stick Tawa or Cast-Iron Tawa. Though Non-Stick Tawas make the job easier, I personally recommend using Cast iron and works best all the time I have made these dosas.
- Cast iron cookware is inexpensive, hold a high heat capacity, free of chemicals, add trace amounts of iron to your food, and last—well—forever.
- Keep the cast-iron tawa/skillet well seasoned always and exclusive for making dosa. Using the same Tawa for making Roti/Chapathi, would make it harder for making dosas the next time.
- The right temperature of tawa need to be maintained for making this dosa, also the consistency of the batter should be not too thick and not too watery. Don’t worry if dosa sticks anytime and you find hard to scrape out. Just get the tawa off the stove and scrape and once clean, rub oil using half cut onion/potato. The Tawa is all set to make dosas again.
The Cast Iron Skillet used for making Neer Dosa.
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