Neer Dosa. Neer dosa is yet another variety of dosa from the Karnataka cuisine. The word 'neer' translates to 'water' in tulu language, which means 'water dosa'. these dosas are so called as the batter is watery and not thick like the usual dosa batter. Neer dosa was introduced in our family through one of our aunts, who is from the bunt community from Mangalore.

Neer dosa is a popular Mangalorean breakfast made with rice and salt. Neer means water in tulu & Dosa refers to a traditional crepe from South India. So Neer dosa refers to a dosa that is made with batter of neer consistency i.e water consistency. You can cook Neer Dosa using 3 ingredients and 3 steps. Here is how you cook that.

Ingredients of Neer Dosa

It's 1 glass of Dosa/Idli rice.
Prepare of Water.
You need of Salt.

Unlike the other versions of South Indian dosa, this dosa is made without any lentils and needs no fermentation. Hence, Neer Dosa can be said to be crepe prepared using water and rice flour. It is a fluffy, light bread which is made mostly in the south-west, coastal region of India and it is also known as bari akki dose. Neer Dosa , a dish made out of rice, unique to the region of Dakshin Kannada and Udipi district.

Neer Dosa step by step

Soak idli/dosa rice overnight..
Grind it thick and store the batter. When you are about to prepare dosa, take a small portion of batter and mix it with lot of water. Let the batter be as thin as possible. Add salt to the batter and pour it on hot sauce pan..
Serve hot Neer dosa with chutney or jagged-coconut dish..

Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut. This dosa is a simple and healthy breakfast option. And this a soft, thin and gluten-free dosa. Neer dosa is a thin crepe made from rice flour is a delicious accompaniment to Mangalorean curries. Learn this fail-proof recipe to make these soft dosas.