NEER DOSA I RICE COCONUT DOSA I SOUTH INDIAN BREAKFAST RECIPES

Breakfast is very needy and we should not avoid it any cause. Here is the simple yet very tasty dosa recipe. Neer dosa is from Karnataka cuisine. I have prepared the dosa after watching cookery show and served with tomato onion thokku. These are wonderful and delicious combinations. Neer (Water) dosa, the batter would be watery to make the dosa.

  

Category	Breakfast
Cuisine	Karnataka
Soaking Time	3-4 Hours
Preparation Time	20 Minutes
Cooking Time	20 Minutes
Yields	12-15 Dosa

Source – Chef. Venkatesh Bhat 

INGREDIENTS

Raw rice – 2 ½ Cup  

Coconut, scraped – 1 Cup

Salt – To taste

Sugar – 2 Tbsp

Water – To require

METHOD

• Wash and soak the rice for overnight or 3-4 hours.
• Drain the water and grind the rice along with coconut to a fine paste with spreads of water.

• Add salt to the batter and the batter should be very smooth not coarse.
• Add more water to the batter and it should be watery like buttermilk consistency.
• Transfer the batter to the bowl and add sugar and mix it well, you know no need fermentation to make dosa.

• Heat dosa tawa on medium-high flame.  
• Sprinkle some water and wipe the pan with cotton cloth.
• Stir the batter and pour a ladle full of batter, taking care that is spreads in a thin layer like we do as for rava dosa.

• When the sides leaves the pan and you can spot golden brown spot in-between because the add of  sugar.
• Remove from the tawa serve it with tomato onion thokku.

NOTE

• Batter consistency is important, it should be watery not thick. If it is thick, it will stick to the pan.
• Each time mix it well and then take the batter in ladle, to avoid settling.
• I used iron tawa, if you are using non-stick pan, pour batter in the center and swirl the pan to spread even and thin layer.
• Store the leftover batter in refrigeration.