Neer means water but Neer dosa is not watery, it is just made with a lot of water. This variation of dosa originated from Udupi, India, a western coastal region hence this particular dosa is known as Udupi neer dosa. Neer dosa can be served with any curry or sambar and chutney as well and making it at home is very easy.
- Short grain rice, soaked overnight ½ cup
- Coconut, grated or scrapped ¼ cup
- Salt To taste
- Cooking Oil To grease the pan
- Sambhar and chutneys To accompany
- Drain the rice and add it along with the coconut into a grinder jar. Grind to a fine paste adding a little water if required.
Tip: Prefer adding fresh grated coconut in this recipe. Also try to use only white part of coconut to avoid unwanted color in your neer dosa.
- Pour out the paste into a bowl and add 1 cup of water into grinder jar; rinse the remains and add into the paste in bowl, stir well to make thin batter. The consistency of batter should be like thin buttermilk solution.
- Add more water if required to get correct consistency. Also add salt to taste and mix well.
- Put a non-stick flat pan or griddle on medium heat. Grease with few drops of oil and remove extra oil by wiping with a paper tissue.
- Pour a big spoonful or a ladle full of ground thin batter on the hot pan. Sprinkle the batter in scattered manner to coat the pan all over. Let it cook until edges start getting separated from pan.
- Remove from pan and fold once or twice to your choice of shape.
- Serve hot with any sambhar and chutney of your choice.
Tip: Any filling or masala may also be used wrapped in it if you like so.
You may also use semolina instead of soaked rice.
Preparation Time: 20 minutes