Neer Dosa Recipe - Paper thin, non-fermented dosa made with rice are best had fresh!

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice ( चावल ) , Coconut ( नारियल )

Cuisine : TamilNadu

Course : Breads

Neer Dosa

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Neer Dosa checkout Adai , Neer Dosa , Onion And Rice Parantha , Vade . You can also find more Breads recipes like Bagel Bread, Bread Pudding, Jammu Ka Aloo Anardana Parantha, Biscotti. Or try out these recipes from TamilNadu Cuisine like Masala Vada, Garlic Rasam, Chettinad Potato Fry, Vengaya Sambhar.

Neer Dosa Recipe Card

Neer Dosa
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Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking :

Ingredients for Neer Dosa

  • Rice 2 1/2 cups

  • Coconut scraped 1 cup

  • Salt to taste

Method

Step 1

Wash and soak rice in four cups of water overnight. Drain and grind to a fine paste along with scraped coconut using a little water. Add salt and enough water to get milk like consistency. Heat a non-stick pan/dosa tawa and pour just enough oil to grease it.

Step 2

Sprinkle some water and wipe clean pan/tawa with a muslin cloth. Stir and pour a ladle full of batter, taking care that it spreads in a thin, even layer. Cover and cook in its own steam for two minutes. Remove carefully, fold into a triangle and serve immediately

How to make Neer Dosa

Step 1

Wash and soak rice in four cups of water overnight. Drain and grind to a fine paste along with scraped coconut using a little water. Add salt and enough water to get milk like consistency. Heat a non-stick pan/dosa tawa and pour just enough oil to grease it.

Step 2

Sprinkle some water and wipe clean pan/tawa with a muslin cloth. Stir and pour a ladle full of batter, taking care that it spreads in a thin, even layer. Cover and cook in its own steam for two minutes. Remove carefully, fold into a triangle and serve immediately

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