Neer dosa or dose step-by-step recipe with photos.
Neer dose (dosey) is thin, light, soft crepes made with rice and coconut. Neer means water in Kannada and these dosas are called so because the batter for the dosa is very runny and watery. Neer dose is a famous dish from south Canara or the coastal region of Karnataka. Like Mangalore bun, this was yet another of my childhood favourites during our trips to Mangalore. I still remember eating them in a small eatery in one of the bus stops on the way, and they were the best Neer dose I’ve ever had.
Back to my recipe, to make this dish, I soak rice for five to six hours (you can soak it overnight to make them for breakfast). I then grind it along with coconut to make a smooth batter. I then add lots of water to the ground batter and make sure the batter is really runny and water-like consistency. I then pour a ladle-full of batter on a hot tawa (griddle), swirl it around and cook for a minute or two.
For the classic and authentic masala dosa recipe, click here.
Neer dosa step-by-step recipe with photos
1. Batter for neer dose must be very runny
2. Spread the batter over the tawa evenly to get the lacy pattern
3. Let it cook completely
Neer dose served with saagu