What paratha/chapati is to north Indians, dosa is to south Indians. The way north Indians like to have their curries and gravies with chapatti, south Indians have it with dosa. Now as we have various kinds of parathas and chapatis similarly there are various types of dosas too. Neer dosa is one of them. It is very different from the regular dosa both in terms of ingredients as well the final outcome. Unlike the regular dosa, it is neither crisp nor made out of fermented thick batter.
If you are bored of your regular chapati or paratha, try to swap it with neer dosa. The recipe is super easy and the outcome is very soft and delicious. So without any further due let’s get started with the recipe.
- Rice- 1 cup (parimal rice or sona masuri)
- Water- 1.5 to 2 cups of water
- Salt to taste
- Oil for cooking
- Soak the rice in water overnight. If you don’t have time, then just soak it for 4-5 hours.
- Drain the excess water from the rice and grind the soaked rice in a grinder. While grinding the rice just add enough water to make the grinding process easy. Do not add a lot of water or else the mixture will not turn out to be very smooth.
- Take out the batter in a big bowl. Now you can add water to the batter. For 1 cup rice, you need to add 2 cups of water. Add salt to taste and your batter is ready.
- Heat a non-stick pan and grease it with ½ tsp oil. Spread the oil all over the pan.
- Take a ladle full of batter and pour it on the hot tava. Make sure to pour the batter in an outward to inward direction.
- Fill the gaps if any with the batter. Cover the tava with a lid and let the dosa cook.
- You don’t want to brown the dosa or make it crisp. You want it to be soft.
- When the dosa is cooked fold it in a triangle and take it out on a plate.
- Serve the neer dosa with coconut chutney, veg korma or any other sabzi of your choice.