Neer dosa, where "Neer" translates to water in Kannada and Tulu, hails from the Tulu regions of Mangalore in Karnataka. This simple yet delightful dosa holds a special place in my heart, given the years spent in Karnataka, where such delectable delicacies were a frequent part of our breakfasts. Neer dosas, paired with flavorful chutneys and sambar, took precedence over idlis and regular South Indian dosas, becoming our on-demand breakfast choice. For someone accustomed to the South Indian love for dosas and idlis, this might be surprising, but growing up in Karnataka, my mother seamlessly integrated these delicious dishes into our daily meals, a culinary adaptation for which I am forever grateful!

There's an unparalleled simplicity to Neer dosa that sets it apart from any other delicacy. This one-ingredient recipe, where the addition of coconut is optional (although the traditional method includes it), conjures a soft, fluffy, and lacy crepe using a rice batter with an exceptionally thin watery consistency. The beauty of this dish lies in its minimalist approach, relying solely on rice, making it a quick and healthy option for breakfast. The preparation involves soaking rice for 2-3 hours, grinding it into an extremely thin, watery batter that requires no fermentation—an added convenience for busy homemakers. With just a pinch of salt, you can effortlessly create thin, lacy crepes on a well-heated pan. These dosas can be flipped on both sides for a crispy edge and are perfect when served with preferred accompaniments such as coconut chutney, sambar, or the Manglorean favorite—jaggery mixed with coconut.

Ingredients:

1 cup raw rice or parboiled rice
3 tbsp of fresh grated coconut ( purely optional , not required )
salt to taste
oil

Tip...

If you love adding coconut to this dosa batter, but dont have fresh coconut, not to worry, add dry desiccated powder to the batter but has to be ground well.You can also add around 2 tbsp dry coconut milk powder available everywhere nowa days, saves a lot of time, grating , and really makes a very delcious neer dosa!!

Method:

• Soak the rice for a minimum of 2 to 4 hours (2 hours is also acceptable).

• Initially, add a small amount of water to grind it into a fine, smooth batter. Remove the batter and adjust its consistency to be more watery—it should have a runny texture. Add salt and mix well.

• Heat a dosa griddle, grease the surface, and wipe it thoroughly. Sprinkle a few drops of water to check the heat of the griddle; it should produce steam. Use a half-cut onion to wipe the surface for a non-stick effect.

• Take a deep ladle to hold the batter, pour it in the middle, and watch as it rapidly spreads on all sides, forming natural holes. While it cooks, drizzle oil drops around the edges to achieve crispy ends. Quickly flip it to the other side for a few seconds and then remove it.

• Despite being well-cooked, the dosa will maintain a white color. Use your judgment to flip it quickly; don't wait for a golden color, as it may become hard in the center.

• This dosa retains its soft, fluffy, and moist texture for an extended period, making it an excellent choice for packing in school lunch boxes, paired with a tasty side dish of your preference.
  

Neer Dose