Spicy Neer Dosa Recipe
A vegetarian Mangalorean recipe with broken raw rice - (sona masuri or any local rice), fresh coconut - grated, salt - to taste. Ready in 1h 35m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
30 steps- 1
To begin making the Spicy Neer Dosa Recipe; we will first soak the rice in completely immersed in water for at least 3 hours
broken raw rice - (sona masuri or any local rice)(2 cups) - 2
Once the rice is soaked well, drain out the water
broken raw rice - (sona masuri or any local rice)(2 cups) - 3
Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter
broken raw rice - (sona masuri or any local rice)(2 cups)fresh coconut - grated(1 cup)salt - to taste - 4
It is important to add a little water at a time to grind the rice into a smooth batter
broken raw rice - (sona masuri or any local rice)(2 cups) - 5
When you feel the batter between your fingers it should be smooth and not coarse
- 6
Once the Neer Dosa batter is ground, transfer it to a large bowl
- 7
Add enough water such that the dosa batter has a smooth flowing consistency
- 8
The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating
- 9
If if forms a thick later, then the you need to add a little more water
- 10
Grind the whole spices - Coriander Seeds, Cumin Seeds, Methi Seeds and Dried Red Chillies as well to a smooth paste by adding some water and add into the batter
coriander (dhania) seeds(2 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(2 teaspoon)dry red chillies(4) - 11
Check the salt levels and adjust to suit your taste
salt - to taste - 12
The Neer Dosa batter is now ready to be made
- 13
The Neer Dosa is made very similar to the Rava Dosa
- 14
To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa
- 15
We pour the dosa batter on the hot pan and it will spread itself creating holes
- 16
Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan
- 17
To begin, make sure you have a greased and seasoned iron pan
sunflower oil - to grease the pan - 18
Grease and preheat the iron pan until it is sizzling hot
sunflower oil - to grease the pan - 19
When you sprinkle water on the pan; the water will sizzle and evaporate
- 20
Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges
- 21
The batter will sizzle and flow to spread itself
- 22
Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes
- 23
There is no need to sprinkle oil to cook the Neer Dosa
- 24
The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour
- 25
The cooking process will take less than 30 seconds per dosa
- 26
Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle
- 27
Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way
- 28
Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other
- 29
Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm
- 30
Serve the Spicy Neer Dosa Recipe along with kori gassi Recipe,Bean Sprout & Corn Salad Recipe by the side
Rate this recipe
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Spicy Neer Dosa Recipe
A vegetarian Mangalorean recipe with broken raw rice - (sona masuri or any local rice), fresh coconut - grated, salt - to taste. Ready in 1h 35m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
30 steps- 1
To begin making the Spicy Neer Dosa Recipe; we will first soak the rice in completely immersed in water for at least 3 hours
broken raw rice - (sona masuri or any local rice)(2 cups) - 2
Once the rice is soaked well, drain out the water
broken raw rice - (sona masuri or any local rice)(2 cups) - 3
Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter
broken raw rice - (sona masuri or any local rice)(2 cups)fresh coconut - grated(1 cup)salt - to taste - 4
It is important to add a little water at a time to grind the rice into a smooth batter
broken raw rice - (sona masuri or any local rice)(2 cups) - 5
When you feel the batter between your fingers it should be smooth and not coarse
- 6
Once the Neer Dosa batter is ground, transfer it to a large bowl
- 7
Add enough water such that the dosa batter has a smooth flowing consistency
- 8
The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating
- 9
If if forms a thick later, then the you need to add a little more water
- 10
Grind the whole spices - Coriander Seeds, Cumin Seeds, Methi Seeds and Dried Red Chillies as well to a smooth paste by adding some water and add into the batter
coriander (dhania) seeds(2 tablespoon)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(2 teaspoon)dry red chillies(4) - 11
Check the salt levels and adjust to suit your taste
salt - to taste - 12
The Neer Dosa batter is now ready to be made
- 13
The Neer Dosa is made very similar to the Rava Dosa
- 14
To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa
- 15
We pour the dosa batter on the hot pan and it will spread itself creating holes
- 16
Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan
- 17
To begin, make sure you have a greased and seasoned iron pan
sunflower oil - to grease the pan - 18
Grease and preheat the iron pan until it is sizzling hot
sunflower oil - to grease the pan - 19
When you sprinkle water on the pan; the water will sizzle and evaporate
- 20
Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges
- 21
The batter will sizzle and flow to spread itself
- 22
Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes
- 23
There is no need to sprinkle oil to cook the Neer Dosa
- 24
The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour
- 25
The cooking process will take less than 30 seconds per dosa
- 26
Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle
- 27
Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way
- 28
Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other
- 29
Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm
- 30
Serve the Spicy Neer Dosa Recipe along with kori gassi Recipe,Bean Sprout & Corn Salad Recipe by the side
Rate this recipe
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