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# Neer Dosa Recipe
| | |
| ---------------- | ----------- |
| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Soaking Time** | 6 hr |
| **Total time** | 6 hr 25 min |
| **Serves** | 15 dosa |
Per dosa.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 54 kcal |
| Carbohydrates | 10 g |
| Protein | 1 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Sodium | 159 mg |
| Potassium | 24 mg |
| Fiber | 0.4 g |
| Sugar | 0.2 g |
| Vitamin C | 0.1 mg |
| Calcium | 5 mg |
| Iron | 0.2 mg |
## About
A super-easy and soft rice-based dosa recipe prepared without the hassle of fermentation, and also no lentils are ground. **Neer Dosa** is a popular, thin, and soft-textured dosa recipe originating from the Udupi-Managalore cuisine. In the Kannada or Tulu language, “neer” means water, which resembles the texture of the dosa batter. The batter is spread in a manner that differs from the typical circular pattern, and it cooks quickly due to the thin dosa texture. It is ideally served with spicy coconut chutney or with spicy meat-based curries.
There aren’t many variations to this simple and tasty **Neer Dosa Recipe**. One of the most common variants is to add spices like pepper, red chillies, and cumin seeds to make Masala Neer Dosa. Additionally, you can also add coriander and mint leaves to make it an herb-flavoured dosa. Furthermore, the same dosa can be made green-coloured by adding palak or methi leaves while grinding. Lastly, you can make the dosa sweet and sour by adding jaggery and tamarind pulp.
## Ingredients
* 1 cup rice
* ½ cup coconut *(grated)*
* 1 tsp salt
* 3 cup water
## Instructions
1. Firstly, rinse and soak 1 cup of rice for 5 hours. I have used sona masuri rice. However, you can use idli rice or any short-grain rice.
2. Drain off the water and transfer to the mixer jar.
3. Add ½ cup of coconut and water as required to grind a smooth paste.
4. Transfer the rice batter to a large bowl.
5. Also, add 3 cups of water and 1 tsp of salt.
6. Mix well, making sure the batter is of a watery consistency.
7. Heat the dosa pan and spread oil, rub with onion to prevent sticking.
8. Now, carefully pour the dosa batter over the hot tawa.
9. Cover and cook for 1 minute on low to medium flame.
10. Once the dosa is cooked thoroughly, it is ready to serve. Do not cook neer dose on both sides.
11. Finally, fold the dosa and serve Neer Dose Recipe / Neer Dosa Recipe immediately with tomato chutney or coconut chutney.
## Step-by-step
Firstly, rinse and soak 1 cup of rice for 5 hours. I have used sona masuri rice. However, you can use idli rice or any short-grain rice.
Drain off the water and transfer to the mixer jar.
Add ½ cup of coconut and water as required to grind a smooth paste.
Transfer the rice batter to a large bowl.
Also, add 2 cups of water and 1 tsp of salt.
Mix well, making sure the batter is of a watery consistency.
Heat the dosa pan and spread oil, rub with onion to prevent sticking.
Now, carefully pour the dosa batter over the hot tawa.
Cover and cook for 1 minute on low to medium flame.
Once the dosa is cooked thoroughly, it is ready to serve. Do not cook neer dose on both sides.
Finally, fold the dosa and serve **Neer Dose Recipe / Neer Dosa Recipe** immediately with tomato chutney or coconut chutney.
## Video
## Notes
* Firstly, make sure to grind the rice batter really smooth, else the texture of dosa will not be good.
* Additionally, adding coconut will add softness to the dosa and enhance its flavour.
* Additionally, do not cook the dosa on both sides.
* Finally, **Neer Dosa Recipe** tastes great when served with spicy chutney or curry.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/neer-dosa-recipe-neer-dose-neerdose/](https://hebbarskitchen.com/neer-dosa-recipe-neer-dose-neerdose/)
