Neer Dosa, South Indian Crepe

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

Ingredients:

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

Method:

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.

Tips:
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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0 thoughts on “Neer Dosa, South Indian Crepe

  1. Hi,
    I was looking for a neer dosai recipe, I saw quite a few and the method everywhere was almost the same except some people added coconut and some people left it as an option.
    I made it following your recipe, and the first 2/3 did not come so well, i added a little rice flour for I thought maybe i had made it too watery, and also i changed the gas flame to the bigger side one as my pan was quite big and kept it in simmer level, the dosas came out pretty well.
    I posted some pictures of the finished product in FB. Here is the link:https://www.facebook.com/media/set/?set=a.10203406856276414.1073741886.1362316517&type=1&l=b723dbc75a
    Tell me what you think of it. Thanks a lot for the simple recipe.

  2. Hi Hetal and Anju,

    I have been suffering from several dietary restrictions and gluten allergy. Thank you so much for posting recipes for people with allergies. Your recipes always turn out delicious and it’s so nice to get some creative ideas for my limited diet πŸ™‚

    Fauzia

  3. Hi Hetal and Anuja
    Thanks for this wonderful receipe. My son is gluten allergan. Ur receipe gave me inspiration and i tried to make idli gluten free and lentil free. Plz try to show this receipe as it may help a few.Take 1 cup par boiled rice and soak for 2-3 hrs and add 2 Tbsp of poha and 1 inch of fresh coconut pieces ,salt to taste and blend using little water.Blend till smooth and thick paste and ferment for minimum 8 hrs and make idlis. The same batter can be used for dosa by adding a little more water. thanq

  4. Hi Hetal and Anuja
    Thanks for this wonderful receipe. My son is gluten allergan. Ur receipe gave me inspiration and i tried to make idli gluten free and lentil free. Plz try to show this receipe as it may help a few.Take 1 cup par boiled rice and soak for 2-3 hrs and add 2 Tbsp of poha and 1 inch of fresh coconut pieces ,salt to taste and blend using little water.Blend till smooth and thick paste and ferment for minimum 8 hrs and make idlis. The same batter can be used for dosa by adding a little more water.

  5. Hi again! ‘:) i just tried today in another pan. It worked very nicely. It was very delicious. Im sorry, definitely the problem was my pan and the temperature. πŸ™
    Again sorry and thanks very much

  6. Hi Hetal! I hope you find well. I tried to make this recipe. But very sadly it stick in the pan and burned. not even cooked. i dont think i will Able to use it. another dish I can do with the mix? thanks girls! I love your videos.

    1. Hi Amyra,

      Oh noooo πŸ™ we don’t like to hear this kind of news- wonder what went wrong?
      We think it might be that the pan temp. was not right – also did you use a non-stick?

      1. Hi Anuja! I hope you find well.
        Yes i used a non/stick pan, i tried like three or four times but also didnt work, I think the problem was my frypan. Thanks for your reply! And sorry for the bad new πŸ™ And i wanna know if can you make the karachi/bombay halwa soon. Please give my greetings to Hetal

  7. Hi,
    I would like to know the number of dosas the above recipe yields. So that I can plan accordingly. Thanks!!

    Regards,
    Smitha

  8. Hi Hetal and Anuja,

    I have tried many of your recipes and most of them are usually a hit in my home. My husband loves puffs and I learnt how to make them from you. I have a question though, Can I take regular dosa batter, dilute it to this consistency and make neer dosa? Will it have the same texture?

    Anu

    1. Hi Anu,

      Though dosa is traditionally meant to be spread using a ladle, I have tried thinning out the batter and swirling it in a pan. It works. However, you will not get the flavor or softness of neer dosa as the ingredients are very different.

  9. I tried neer dosa but it got sticky also was breaking into pieces.What can be the reasons?

    What are the other recipe options for that grounded watery rice as I don’t want to waste the batter(tried making dosa 5-6 times from that batter but was unable to do so) ?

  10. hey ladies !!! recipe was great !!
    requesting u to change the back ground colour .. its tooo loud.. plzzz consider my request …
    thank you !!!

  11. Please tell me if its raw or boiled rice for making this. I use idli rice available here for making idlis. Its small round type of rice.

    1. Hi Devi,

      Raw uncooked rice is used for this recipe. Idli rice is usually parboiled and the texture is different than raw uncooked rice. We have not tried it with parboiled rice.

  12. I have made many of your recipes. They work and are achievable. I don’t have a grinder. Can I use a blender or food processor to grind the rice? Thank you for your website.

  13. we prepare a similar kind of dosa near kanyakumari. it is called ‘paaladai’. the only difference is that we add one egg during the grinding process. it prevents chipping and cracks in dosa and gives a smooth texture.

  14. This is my most favorite dosa EVER! Totally love the texture and taste. I make it very often and my family loves it too!
    They turn out so light that you can guzzle down 8-10 dosas easily πŸ™‚

    Many times, I use coconut milk instead of coconut and they turn out just as well. Also, calorie conscious ones can totally skip the coconut, they taste as good as the ones with coconut.

  15. Hi!
    You both are too good. Keep up the good work.
    Re Neer Dosa, can I use rice flour instead of full rice and the grinding it? An easier way and cuts down on soaking and grinding the rice etc.
    Kindly keep me posted on my email i/d. I intend this the Neer Dosa.
    Bye and keep in touch.
    Elsie Samuel
    Israel.

  16. Hi anuja & Hetal,

    thank you for posting this recipe and I love it. I will try making this over the next week. I hv been looking for this recipe as I am from the south as well (Udupi – Karnataka) and I love all your recipes. Very simple way of cooking. Have a great weekend.

    Rama

    1. Hi Khushboo,

      We’re not sure what happened. Our dosa came loose from the pan without any effort. Yes, we did add salt to the batter. The dosa are a little soft, unlike regular rice and daal dosas, but not really sticky. Maybe your water content was too much?

  17. Thank you Hetal and Anuja for the recipe. I make these yummy Dosas regularly. But I use Long Grain Rice instead of Sona masoori and grind it in “Wet Grinder” in order to get a beautiful texture. Lastly I add a pinch of sugar to the batter as it tastes better!!!

  18. This is a very famous Mangalore dish and is often served with beans curry or chicken curry. An alternative for fresh/dry coconut is coconut milk. It turns out just as yum and soft. You ca adjust the water quantity accordingly.

  19. Hi guys……good recipe, sometime back I remember u saying that u wud put up gobi manchurian gravy ,wel waiting for it .i wanted ur guidance in making it…….

  20. hi Hetel n anuja didi,
    It looks so yummmmyy..I am going to make this dish very soon..but I have 1 question that is how you cut the fresh coconut..its a tough job here..do u have any tips for that..actually 2 times i bought fresh coconut from walmart but we were unable to eat like indians..and where do you buy fresh coconut??thankuuu so so much..

  21. Hi ,
    Wonderful dish. Thanks for sharing. Always wanted to make this one but didn’t know how. Wondering if I can use frozen coconut for this? If yes, then do I need to thaw it or lightly dry roast them? Do let me know?
    Thank you and as always Keep Rocking !
    Jay

  22. Hetal,

    Which grinder are you using? Please let me know the brand and where can I buy it. I inquired about it in india and here in usa it just doesn’t work due to voltage….

  23. Dear Anuja n Hetal,

    I love watching your recipes. And I’ve tried some of them as well, especially Mexican food. Believe me, they always turn out yum! provided I follow them all the way through.

    Thank you! πŸ™‚
    Best Regards,
    J Borkhataria.

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