Neer Dosa recipe (Soft Rice Crepes)

Ingredients:

• 1 cup rice (preferably short-grain or sona masuri rice)
• Water for soaking and grinding
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Wash the rice thoroughly and soak it in water for at least 4 hours or overnight. This helps in grinding the rice smoothly.
2. After soaking, drain the water from the rice and transfer it to a blender or grinder. Add a little water and grind it to a smooth batter. You may need to add water gradually to achieve the desired consistency, which should be thin and watery. The batter should have the consistency of buttermilk.
3. Once the batter is ready, add salt to taste and mix well.
4. Heat a non-stick pan or a dosa tawa on medium heat. Make sure the pan is hot before pouring the batter.
5. Take a ladleful of batter and pour it in a circular motion on the pan, starting from the center and moving outwards. The batter will spread on its own due to its thin consistency.
6. Drizzle a little oil or ghee around the edges of the dosa and cook it on medium heat until the edges turn golden brown and the dosa becomes crisp. You don’t need to flip the dosa as it cooks only on one side.
7. Once cooked, fold the neer dosa into half or roll it and transfer it to a serving plate.
8. Repeat the process with the remaining batter, adjusting the heat as needed and adding oil or ghee for each dosa.
9. Serve neer dosa hot with coconut chutney, sambar, or any other accompaniment of your choice.

Neer dosa is light and versatile, and it pairs well with various chutneys, curries, and gravies. It is often enjoyed as a breakfast dish or for lunch and dinner. Its unique texture and subtle flavor make it a favorite among dosa lovers.

Serving Suggestions

1. Coconut Chutney: Neer dosa pairs exceptionally well with coconut chutney. The creamy and mildly spiced coconut chutney complements the delicate flavors of the dosa. You can make coconut chutney by grinding together grated coconut, roasted chana dal (split chickpeas), green chilies, ginger, and a tadka (tempering) of mustard seeds, curry leaves, and urad dal (split black lentils) in oil.
2. Vegetable Sambar: Serve neer dosa with a bowl of piping hot vegetable sambar. Sambar is a flavorful and tangy lentil-based stew cooked with a variety of vegetables, tamarind pulp, and a blend of spices. It adds a savory and hearty element to the meal. You can also enjoy the dosa by dipping it directly into the sambar.
3. Tomato Chutney: Another popular accompaniment for neer dosa is tangy tomato chutney. To make tomato chutney, sauté chopped tomatoes, onions, garlic, and red chilies until soft. Blend them together with tamarind paste, salt, and a tempering of mustard seeds and curry leaves. The bright flavors of tomato chutney contrast well with the subtle dosa.
4. Chicken or Vegetable Curry: For a more substantial meal, you can serve neer dosa with a flavorful chicken or vegetable curry. Prepare a curry with tender chicken pieces or your choice of vegetables cooked in a spiced tomato or coconut-based gravy. The dosa can be torn into pieces and dipped into the curry for a satisfying combination of textures and flavors.
5. Ghee and Jaggery: For a sweet twist, you can serve neer dosa with a drizzle of melted ghee (clarified butter) and a sprinkle of powdered jaggery (unrefined sugar). The combination of the warm dosa, rich ghee, and sweet jaggery creates a delightful dessert-like experience.

Tips and Variations

Tips:

1. Rice variety: Traditionally, short-grain rice or sona masuri rice is used to make neer dosa. However, you can also try using other varieties of raw rice or even a combination of raw and parboiled rice for a slightly different texture.
2. Consistency of batter: The batter for neer dosa should be thin and watery, similar to buttermilk. If the batter is too thick, the dosa will not spread well. Add water gradually while grinding the rice to achieve the desired consistency.
3. Resting time: After grinding the batter, allow it to rest for about 30 minutes to 1 hour. This resting period helps to improve the texture of the dosa and makes it easier to spread on the pan.
4. Non-stick pan: Neer dosa tends to stick to regular pans. It is recommended to use a non-stick pan or a well-seasoned cast iron pan to ensure that the dosa comes off easily without tearing.
5. Heat control: Neer dosa is cooked on medium heat. Make sure the pan is well heated before pouring the batter. If the pan is too hot, the dosa may turn crispy too quickly or burn.

Variations:

1. Herb-infused: Enhance the flavor of neer dosa by adding finely chopped herbs like coriander leaves, curry leaves, or mint leaves to the batter. These herbs will impart a refreshing taste to the dosa.
2. Masala: For a spicier version, you can make a filling with mashed potatoes seasoned with spices like turmeric, red chili powder, cumin, and mustard seeds. Place the filling in the center of the dosa before folding it.
3. Coconut: Add grated coconut to the batter while grinding to give the dosa a subtle coconut flavor. This variation pairs well with coconut chutney.
4. Sweet: Prepare a sweet version of neer dosa by adding a little sugar or jaggery to the batter. Serve it with a drizzle of ghee or honey for a delightful dessert-like treat.

FAQs

• Q: Is neer dosa gluten-free?

A: Yes, neer dosa is naturally gluten-free as it is made from rice batter without the addition of any wheat or gluten-containing ingredients.

• Q: Can I use store-bought rice flour?

A: It is best to use freshly ground rice batter to achieve the desired texture. While you can use rice flour in a pinch, the dosa may not turn out as thin and delicate as when using freshly ground batter.

• Q: How thin should neer dosa be?

A: Neer dosa should be very thin, almost translucent. The batter has a watery consistency, and the dosa spreads out on the pan to form a thin and lacy crepe.

• Q: Can I freeze neer dosa batter?

A: It is not recommended to freeze neer dosa batter as the texture may change upon thawing. It is best to prepare the batter fresh or store it in the refrigerator for a day or two.

• Q: What are some alternative names for neer dosa?

A: Neer dosa is primarily known by the same name in most regions. However, in some places, it may be referred to as “Neeru Dosa” or “Paan Polo.”