Introduction:

Hello, I’m Ajay Chopra, and today I’m going to share a recipe that is close to my heart: Neer Dosa. I first came across this dish while I was exploring Mangalorean cuisine, and I’ve been in love with it ever since. It’s a soft, delicate dosa made from rice, and trust me, once you try it, you’ll be hooked! One of the things I love most about Neer Dosa is how simple it is to make but how delicious it turns out. Let me take you through the process of making Neer Dosa the way I do it.

To make the perfect Neer Dosa, there’s one important step you must not miss: soaking the rice overnight. This step is key to getting that soft, melt-in-the-mouth texture. I always use short-grain rice, like Tukda or Kolam rice, for the best results. After soaking the rice, it’s all about the consistency of the batter and cooking it perfectly. Let’s get started!

 

Ingredients of Neer Dosa

Portion servings: 4-5 pax

Preparation time: 4-5 hrs

Cooking time: 40 mins

For Neer Dosa:

• Short grain rice soaked - 1½ cup
• Fresh coconut grated - ¾ cup
• Water - as required
• Salt - 1 tsp
• Oil - as required

For Red Coconut Chutney:

• Oil - 1 tbsp
• Roasted chana dal - ¼ cup
• Kashmiri chili - 2 pcs
• Guntur chili - 3 pcs
• Ginger - ½ inch
• Fresh coconut - ½ cup
• Tamarind - 1 tsp
• Jaggery - 1 tbsp
• Salt - ½ tsp
• Water - as required

For Tadka (Tempering):

• Oil - 2 tbsp
• Dry red chili - 1 pc
• Urad dal - 1 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 15-18 pcs

 

Instructions of Neer Dosa

Step 1: Soak and Blend

Soak the rice and blend the ingredients: Soak the short-grain rice for 4-5 hours or overnight. Drain the rice and transfer it to a blender. Add grated coconut and water, then blend until smooth. The batter should be watery. Once blended, pour the batter into a bowl, add 1 tsp of salt, and mix well. Let it rest for 15-20 minutes to achieve the right consistency.

Step 2: Cook the Dosas

Prepare the dosa pan: Heat a non-stick or cast-iron dosa pan on medium heat. Lightly grease it with oil. Stir the batter and pour a ladleful onto the hot pan, quickly tilting the pan to spread the batter thinly in all directions. The batter will form a lacy pattern. Cover and cook for about 1-2 minutes. Do not flip the dosa.

Serving the dosa: Once the dosa is cooked and dry on top, gently fold or roll the dosa and transfer it to a plate. Repeat with the remaining batter.

Step 3: Prepare the Spice Mixture for Chutney

Heat the oil and sauté the spices: Heat 1 tablespoon of oil in a small pan over medium heat. Add roasted chana dal, Kashmiri chilies, Guntur chilies, and ginger. Sauté until the spices become fragrant and the chilies crisp up. Remove the pan from heat and let the mixture cool.

Step 4: Blend the Red Coconut Chutney

Make the chutney: In a blender, combine the cooled spice mixture with grated coconut, tamarind, jaggery, salt, and a small amount of water. Blend everything into a smooth consistency, adding water as needed to reach the desired thickness.

Transfer and set aside: Once blended, transfer the chutney into a bowl and set it aside for serving.

Step 5: Prepare the Tadka (Tempering)

Make the tadka: Heat 2 tablespoons of oil in a small pan. Add mustard seeds and let them splutter. Then, add urad dal and fry it until golden brown. Add a dry red chili and curry leaves, sautéing briefly until aromatic. Remove from heat.

Step 6: Combine Tadka with Chutney

Final touch: Pour the prepared tadka over the red coconut chutney and mix well. This adds a beautiful tempering flavor to the chutney.

Serve:

Serve the soft, lacy neer dosas hot with the flavorful red coconut chutney. Enjoy the delicious and authentic taste of Mangalorean Neer Dosa!

 

About the Recipe:

Neer Dosa is a Mangalorean dish that is traditionally served with chutney or curry. The key to making this dish is the batter. I always use rice that is soaked for at least 6 hours, or preferably overnight. This helps the rice swell up, making the dosa soft and fluffy. Once the rice is soaked and washed, I grind it with freshly grated coconut and a bit of water to form a smooth batter. The consistency should be thin, almost watery, for the dosa to turn out perfect.

Cooking the Neer Dosa is the trickiest part, but don’t worry, I’ve got you covered! The pan needs to be really hot, and the batter should be poured in quickly, spreading it across the pan. You don’t need to flip it like a regular dosa. Just let it cook on one side, and you’ll see it turn dry on top. It’s ready when it’s soft and slightly crisp at the edges.

Cooking Tips:

Here are a few tips to make your Neer Dosa perfect:

• Always soak the rice for at least 6 hours or overnight for the best texture.
• Use short-grain rice like Tukda or Kolam rice for a soft dosa.
• Grind the rice and coconut mixture to a smooth batter. The batter should be watery, not thick.
• Cook the dosa on high heat for a crispy edge and soft center.
• Use a non-stick pan for easy cooking and to avoid sticking.

Pairing Guide:

Neer Dosa is traditionally served with a variety of chutneys or curries. Here are some great options:

• Coconut Chutney: A classic choice. The creamy, slightly sweet chutney pairs wonderfully with the soft dosa.
• Spicy Curry: Neer Dosa goes really well with spicy curries like chicken or prawn curry. The soft dosa complements the bold flavors of the curry.
• Vegetable Gravy: You can also serve Neer Dosa with a mild vegetable gravy, which is a great vegetarian option.

Frequently Asked Questions:

1. What is Neer Dosa?

Neer Dosa is a traditional Mangalorean dish made from rice and coconut. It is soft, thin, and usually served with chutney or curry.

2. How long should I soak the rice for Neer Dosa?

For the best results, soak the rice for at least 6 hours or overnight. This makes the dosa soft and light.

3. Can I use any type of rice for Neer Dosa?

It’s best to use short-grain rice, such as Tukda or Kolam rice. These types of rice give the dosa its soft texture.

4. How do I get the perfect batter consistency for Neer Dosa?

The batter should be thin, almost watery, for Neer Dosa to cook properly. If the batter is too thick, the dosa will be hard and not as soft.

5. Can I make Neer Dosa without grated coconut?

Grated coconut is an essential ingredient for flavor, but if you don’t have any, you can skip it. Just be sure to adjust the water to get the right batter consistency.

6. Do I need to flip the Neer Dosa while cooking?

No, you don’t need to flip it. Just cook it on one side until it becomes dry on top. The dosa will be soft and delicate.

7. How do I prevent Neer Dosa from sticking to the pan?

Using a non-stick pan and making sure the pan is hot before adding the batter will prevent sticking. You can also lightly grease the pan.

8. Can I prepare Neer Dosa in advance?

Yes, you can make Neer Dosa in advance and reheat it. To prevent it from sticking together, lightly grease the dosas with oil or ghee.

9. What can I serve with Neer Dosa?

Neer Dosa is traditionally served with coconut chutney or curries like chicken, prawn, or vegetable gravy.

10. Can Neer Dosa be made with a batter that is too thick?

It’s important to maintain a watery consistency for the batter. If the batter is too thick, the dosa will turn out heavy and not as soft.