Neer Dosa, Mangalorean Style Neer Dosa

neer-dosa-recipe

This is such an easy and simple recipe for Neer dosa which is a staple in Karnataka. It’s a Mangalorean delicasy. The first time I had Neer Dosa was in Karavalli. Neer Dosa is perfect for dunking in non-veg gravies like Mangalorean Kori Gassi and it goes equally well with a spicy chutney. With a little bit of planning, the dosa can be put together in minutes.

Here is how to do Neer Dosa.
We will be using raw rice for making Neer dosa. I have used sona masuri rice for making Neer Dosa. Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.

After soaking, grind the rice along with coconut to a smooth paste. Use up to a cup of water for grinding. It’s important that the rice is ground to a really fine smooth paste.

neer-dosa-recipe-grind

Transfer the ground mixture to a bowl and add in the salt. Add in the water to dilute the batter. I added almost a little more than one cup of water. The batter should be of pouring consistency. The batter should be very watery and almost double the time lighter than the regular dosa batter.

neer-dosa-recipe-1-8

This batter requires no fermentation like the regular dosa batter. Dosas can be made immediately.

Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan. Do not spread the batter with a ladle or a spatula. Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.

neer-dosa-recipe-spread

Grease the pan after every dosa. Neer dosa has to be eaten hot. Serve with spicy tomato chutney. If you like non-veg, serve with egg masala, chicken kurma or mutton curry. Neer dosa goes wonderfully well with spicy non-veg gravies.

neer-dosa-recipe-rice-coconut

A note on dosa pan / dosa tawa.
I really love making dosas using cast iron dosa tawa / skillet. I love the lodge dosa pan but its very expensive in India. Recently I met my school mate who is making cast iron skillets out of my home town, Coimbatore. I vouch for these pans. They are really good and are very reasonably priced. They come already pre-seasoned and the pans are ready to use immediately. Once you start using cast iron pans, you will want to through your non stick pans away. If you don’t have cast iron dosa pan, now is the time to buy one. Click Here to buy.

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neer-dosa-recipe-mangalorean

Neer Dosa, Mangalorean Style Neer Dosa

Neer Dosa Recipe. Made with rice and coconut. Easy neer dosa recipe. Mangalorean Kannada style recipe.

  • Total Time: 3 hours 20 mins
  • Yield: About 20 dosas 1x

Ingredients

Scale
  • 1 Cup Raw rice (250 ml)
  • 1/4 Cup Fresh Coconut
  • 1 teaspoon salt
  • Peanut oil to grease the pan

Instructions

  1. Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.
  2. After soaking, grind the rice along with coconut to a smooth paste.
  3. Add in the salt. Add in the water to dilute the batter.
  4. Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan.
  5. Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 3 hours
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: South Indian

 

10 thoughts on “Neer Dosa, Mangalorean Style Neer Dosa”

  1. Hello, I mostly try your recipe first for all non veg Tamil cuisine. I am from Mangalore and this Neer dosa doesn’t look any close to the original Neer Dosa we make. You can trying using idli rice. The instructions are all perfect but the dosa mostly are white in colour both sides. We use either coconut oil/ sesame oil to grease the cast iron pan. Coconut oil gives very nice flavour. The batter must be poured only once or else it will turn thick without any pores. Mix the batter very well before pouring to the pan(every single time) You may add coconut for grinding or even skip it. Close the lid for few sec just until the top layer cooks well. Finally Thanks for attempting the Neer Dosa. It tastes best best with fish curry, chicken curry, and even red chutney.

  2. Sis what type of rice you have been used ?. It is mavu arisi or pachai arisi sis. Please mention it in Tamil sis please.

  3. All recipes are super!!! I am also from Coimbatore:-)

    I am going to visit your home to taste all the above recipes:-):-)

  4. Suguna, very true about iron skillets. I was wary of using iron skillets because the dosai would stick to the pan due to poor seasoning of the pan. Having read about the ill effects of teflon coated pans, my wife and I finally mustered courage to buy an iron skillet and thanks to you for your post on how to season an iron skillet, now making dosai on the iron pan is a breeze and as you said, much much better than non stick pans.

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