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Neer Dosa is a soft and a “melt-in-your-mouth” dosa and there is no better way to describe it. The softness is amazing and the mild flavor with a hint of coconut is what makes you go back for more and more. In today’s world, when life can be so hectic, this Neer Dosa comes as a breath of fresh air.
Thank you Divya Giri, for sharing this wonderful recipe with all of us.

Soak Time for Rice: minimum 3 hours
Grind Time: 10 min
Cook Time: 2-3 min. each


Medium Grain Rice – 1 cup (we used Sona Masoori)
Grated Coconut – 1/4 cup (optional)
Salt – to taste
Water (for grinding) – 3/4 cup
Additional Water – 1.25 cups


1. Wash and soak Rice in water for 5-6 hours.
2. Drain the Water and transfer the Rice to a grinder.
3. Add the Coconut and 1/4 cup fresh Water.
4. Grind, adding a little Water at a time.
5. Tip: adding less Water in the beginning, helps grind better.
6. Once the batter is ground fine, transfer to a bowl and add additional Water. Total 2 cups of Water.
7. Add Salt and mix well.
8. Heat a flat non-stick skillet on low-medium heat.
9. Once hot, drop a few drops of Oil on the skillet , smear with paper towel and wipe off.
10. Drop a ladle of batter and spread by picking the skillet and rotating.
11. Drop a few drops of Oil around the edges of the dosa, cover and allow to cook for a couple of minutes.
12. Remove lid, with a flat spatula, loosen the edges and fold the dosa into half and into quarter after that.
13. Remove from skillet and transfer to a plate.
14. Serve hot with Chutney, Sambar, Stew or Egg Curry.

1. This Dosa remains white and does not turn a golden color.
2. It is a very delicate dosa and does need careful handling.
3. The Coconut is optional.
4. If fresh coconut is unavailable, soak dessicated coconut in warm water for a couple of hours and grind.

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