Neer Dosa which literally translates to 'water dosa' is a crêpe prepared from rice batter. It is a South-Indian breakfast dish. Neer dosa is a delicacy from the Tulu nadu region in Karnataka and part of Udupi cuisine. 'Neer' is the word for water in Tulu and 'Neeru' is the word for water in Kannada.
To make this soft delicate dosa, rice is soaked in water for a few hours. It is then ground with water to make a runny batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation is not required while preparing this dosa. A thin layer of batter is poured onto a heated flat cast iron griddle pan (or a non-stick pan) greased with oil. The batter is spread with a ladle to form a crêpe and is typically cooked only on one side.
Being a native of Tulu nadu, this dosa is a breakfast staple in my family. We also refer to this dosa as 'bari akki dosa' or 'bajjar dosa'. I distinctly remember going through a childhood phase of intense liking for this dosa followed by a phase of intense dislike. Not proud of the latter! Since reaching adulthood, I have come to my senses and have realized how simple, versatile and delicious these neer dosas are.
To make this soft delicate dosa, rice is soaked in water for a few hours. It is then ground with water to make a runny batter. Most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation is not required while preparing this dosa. A thin layer of batter is poured onto a heated flat cast iron griddle pan (or a non-stick pan) greased with oil. The batter is spread with a ladle to form a crêpe and is typically cooked only on one side.
Being a native of Tulu nadu, this dosa is a breakfast staple in my family. We also refer to this dosa as 'bari akki dosa' or 'bajjar dosa'. I distinctly remember going through a childhood phase of intense liking for this dosa followed by a phase of intense dislike. Not proud of the latter! Since reaching adulthood, I have come to my senses and have realized how simple, versatile and delicious these neer dosas are.
The vegetarians enjoy neer dosa with coconut chutney, sambar, vegetable stew (saagu), rasayana (chopped mango or banana in sweetened coconut milk) or a mixture of jaggery and fresh coconut. The non-vegetarians enjoy it with a meat-based curry, meat-based sukka or egg roast. In my household it has always been coconut chutney for the chutney-loving husband and mango (midi) pickle with coconut oil for the pickle-loving me. I prefer savoury accompaniments to this dosa rather than sweet but for the sake of my toddlers, this time round, I also prepared a mixture of jaggery with shredded fresh coconut. The extra effort paid off as they enthusiastically ate a few bites....phew!
Another wonderful attribute of these dosas is that one can enjoy these dosas hot or even after they have cooled down. My husband's mandate is that hot neer dosas are to be drizzled with ghee (clarified butter) and the cool ones are to be served with coconut oil. I don't argue and simply go with what he says....ghee....coconut oil....whatever!....these dosas taste yum to me any way!
My previous recipe for neer dosa had grated coconut in it. I also used only one kind of rice (regular sona masoori). I never owned a cast iron pan until recently so I used to make them in my non-stick pan. Somehow I was never satisfied with the outcome. They would be markedly inferior from the neer dosas I would relish back home. So this time, I watched my MIL preparing them in Bangalore and noticed that her recipe was quite different (and simpler). She also told me that neer dosas turn out best in a cast iron pan. After obtaining my new cast iron pan way back last year, I had chucked it away in a corner of my kitchen cupboard because I lacked the know-how on how to season it. Whatever dosa I made in it would end up sticking to the pan and leave me frustrated. Fortunately things changed when my MIL visited us last year and guided me in seasoning the pan the right way. Now It works so well that I am in love with it! I tried this new way of making the neer dosa and it turned out just like my mom and MILs rendition. Hubby agreed too. Yay!
I am sharing with you the recipe in this post. I hope you enjoy this pearly white gem from my very own Tulu nadu ☺
Another wonderful attribute of these dosas is that one can enjoy these dosas hot or even after they have cooled down. My husband's mandate is that hot neer dosas are to be drizzled with ghee (clarified butter) and the cool ones are to be served with coconut oil. I don't argue and simply go with what he says....ghee....coconut oil....whatever!....these dosas taste yum to me any way!
My previous recipe for neer dosa had grated coconut in it. I also used only one kind of rice (regular sona masoori). I never owned a cast iron pan until recently so I used to make them in my non-stick pan. Somehow I was never satisfied with the outcome. They would be markedly inferior from the neer dosas I would relish back home. So this time, I watched my MIL preparing them in Bangalore and noticed that her recipe was quite different (and simpler). She also told me that neer dosas turn out best in a cast iron pan. After obtaining my new cast iron pan way back last year, I had chucked it away in a corner of my kitchen cupboard because I lacked the know-how on how to season it. Whatever dosa I made in it would end up sticking to the pan and leave me frustrated. Fortunately things changed when my MIL visited us last year and guided me in seasoning the pan the right way. Now It works so well that I am in love with it! I tried this new way of making the neer dosa and it turned out just like my mom and MILs rendition. Hubby agreed too. Yay!
I am sharing with you the recipe in this post. I hope you enjoy this pearly white gem from my very own Tulu nadu ☺
