Neer dosa with Red Chutney | ನೀರ್ ದೋಸೆ | Tips for the Perfect Neer Dosa Recipe with New Chutney

#neerdosarecipe #mangaloreanrecipe #panpole #konkanifood #redchutneyrecipe Neerdosa and Red Chutney Neer dose, literally meaning water dosa in Tulu, is a type of dosa prepared from rice batter, which originates in the cuisine of Mangalore and of the broader Tulu Nadu region of India. Thin yet fluffy, lacy and light, this Neer Dosa recipe yields a breakfast that you’re sure to love. Also known as neer dose, these super soft and tasty Indian crepes are made with a handful of ingredients – rice, water and salt. They also just so happen to be naturally gluten free and vegan, making them the perfect menu item for your weekend brunch. Neer dosa are easy to prepare as fermentation is not required. You just need to soak the rice for about 4 to 5 hours and then grind it. If you want to eat the neer dosa first thing, you have to soak the rice overnight. If you’re in a real rush, you can also swap in rice flour to cut back on soaking time. Rice flour requires just a 30 minute soak in water prior to making the batter. I sometimes use this tip when we wake up extra hungry and have cravings for neer dosa. Once the batter is ready, you can start making the crepes and eat them hot from the pan. Apart from coconut chutney, neer dosa can also be served with Veg Sagu, Vegetable Kurma or Potato Kurma. For kids, it is commonplace to serve this dosa with coconut milk or milk sweetened with some jaggery. How to make perfect Neerdosa Soak 2 cup rice for 4 to 5 hours or overnight, using enough water to cover it. I generally soak overnight and then grind or blend the next day. Drain the soaked rice and add the grains to a powerful blender or mixer-grinder. Add just enough of water for grinding the rice – about ¼ to ⅓ cup. If you add plenty of water, you won’t be able to grind the rice well. Grind or blend to a smooth batter and then pour it in another bowl or pan. The batter should not have any coarse particles of rice. If the mixer-grinder becomes hot, then wait for a few minutes for it to cool down and then grind again. Add more water to get a thin, flowing, watery consistency almost like that of milk. The addition of water depends on the quality and kind of rice; add water accordingly. Add salt as required and mix well. In a cast iron skillet or tawa or a nonstick pan, drizzle ½ teaspoon of oil with a high smoke point. TIP: If using a cast iron skillet, sprinkle some water to check the temperature of the pan before adding the oil. If the water droplets sizzle and evaporate, then the pan is ready to make dosas. Avoid using this method on a nonstick pan as adding water on a hot nonstick pan will affect the coating. Stir the batter in the bowl and take a ladle full of batter. Then pour the batter moving from the outside of the pan to the inside, like we do for Rava dosa. You can also spread the batter by tilting and rotating the pan. Do not spread the batter with the back of the ladle like we do for regular dosa. Fill in any large gaps with extra batter. Cover with a lid and cook the neer dosa until cooked through. Don’t brown it. the neer dosa is done. When the the batter has firmed up and looks cooked, the dosa is done. The edges or sides will also separate from the pan. These rice crepes are never flipped. Only the base has to be cooked well. You can choose to drizzle some oil on the top of the neer dosa if you prefer. Then remove the dosa and place it on a plate. Make the remaining neer dosa this way and place them separately – without them touching each other – on a plate. Serve neer dosa warm with coconut chutney, potato sagu, or veg kurma. Neer dosa will remain soft even after they cool down, so you can serve them later, too. Since they remain soft, they are a good option to pack in tiffin-box or lunch-box. Once they cool down, you can keep them in a casserole or an airtight container/dabba. Can I use rice flour to make these? Yes, you can. Just soak the rice flour in water for at least 30 minutes and up to 2 hours. For a slightly fermented taste, you can also keep the flour soaking at room temperature overnight. Why does Neer dosa crack? If the batter becomes too thin or thick then the neer dose will crack or break. The batter thickens gradually as it gets up used in preparing the first several dosas. So you need to add a splash of water to thin it a bit. On the contrary if you make a very thin batter, then also the neer dosa will crack. Once folded, do the neer dosa stick? When the dosa are hot, they will stick together. That’s why neer dosa are not stacked like regular dosas and are instead set on a plate without touching each other.