Simple, practical, and full of everyday flavour, Neer Dosa Recipe | Neer Dose with Tips & Tricks is a vegetarian mangalore, udupi breakfast / snacks made with rice, coconut, and salt in about 385 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 385 minutes
- Yield: 15 dosa
- Category: breakfast / snacks
- Cuisine: mangalore, udupi
Ingredients
- 1 cup rice
- ½ cup coconut (grated)
- 1 tsp salt
- 3 cup water
Method
- Firstly, rinse and soak 1 cup of rice for 5 hours. I have used sona masuri rice. However, you can use idli rice or any short-grain rice.
- Drain off the water and transfer to the mixer jar.
- Add ½ cup of coconut and water as required to grind a smooth paste.
- Transfer the rice batter to a large bowl.
- Also, add 3 cups of water and 1 tsp of salt.
- Mix well, making sure the batter is of a watery consistency.
- Heat the dosa pan and spread oil, rub with onion to prevent sticking.
- Now, carefully pour the dosa batter over the hot tawa.
- Cover and cook for 1 minute on low to medium flame.
- Once the dosa is cooked thoroughly, it is ready to serve. Do not cook neer dose on both sides.
- Finally, fold the dosa and serve Neer Dose Recipe / Neer Dosa Recipe immediately with tomato chutney or coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
