Neer Dosa

Neer Dosa
Staff Writer
Neer Dosa
Shireen Sequeira

Neer Dosa

Who can resist the neer dosa? The neer dosa is everybody's favorite. Neer dosa derived its name from the term "neeru" which means "water" in the local languages of Mangalore, namely Kannada and Tulu.

The watery consistency of the batter is what's behind the name. It's the neer dosa's simplicity and ease of preparation that has reigned supreme in every Mangalorean house and has gained a lot of popularity outside Mangalore, too.

They are eaten for breakfast along with chutney or gravies; some like to enjoy it with leftover curries or a side dish of vegetables. These dosas are so versatile that they can be also introduced during meal times as an accompaniment to meat/fish dishes.

See all crepe recipes.

4
Servings
287
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup uncooked short-grain rice, such as Surai or Kollam
  • 2 1/2 Cups water, plus more as needed
  • 2 Tablespoons cooked rice (optional)
  • 2 Teaspoons grated coconut (optional)
  • Salt, to taste
  • Vegetable oil or cooking spray, for greasing the griddle

Directions

Soak the rice for at least 2 hours or overnight. Grind it with ½ cup of the water and cooked rice, and/or coconut, if using, to a very fine paste. Add the remaining water, plus more as needed to achieve a watery batter with a consistency slightly thicker than milk. Season with salt, to taste, and mix well.

Heat a cast-iron or nonstick griddle. Lightly grease the surface of the griddle with oil or cooking spray. Using a deep, round ladle, scoop out the batter and pour it on one side of the griddle (start with less rather than more, you can always add more later).

Quickly lift and tilt the pan to help spread the batter across the entire surface of the griddle. This needs minimum practice. Add more batter in places which are not covered with batter. Cover and cook for about 1 minute or until you see the dosa leaving the sides of the griddle.

Remove and let cool a bit before folding into a quarter and serve. Repeat with the remaining batter.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
57g
44%
Protein
7g
15%
Vitamin A, RAE
163µg
23%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
103mg
10%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Folate, total
171µg
43%
Iron, Fe
10mg
56%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
157mg
22%
Selenium, Se
14µg
25%
Sodium, Na
62mg
4%
Thiamin
1mg
91%
Water
117g
4%
Zinc, Zn
1mg
13%

Dosa Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Dosa Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.