Neer Dosa is a a popular dish from the coastal region of karnataka. As the name suggests – NEER means water which means  that the batter for Neer Dosa has to be watery.  In Tulu (a dialect spoken in Udupi and Mangalore region of karnataka) it is also called the Baji-ari dosa, which means, plain rice dosa.

Today I present to you the very famous Neer Dosa recipe with its popular side dish – A Mixture of jaggery and grated coconut which goes really well with this dosa.

INGREDIENTS:

For the Neer dosa:

Raw Rice – 2 cups (soaked overnight) – (You can use sona masoori or a combination of sona masoori & Idli/dosa rice)

Grated Coconut – ½ cup – Optional

Salt – as per taste

2 to 3 cups or more water

 

For the Coconut-Jaggery Mixture:

Grated coconut – 1 cup (if using frozen, defrost it)

Jaggery – ½ cup – grated or chopped finely

Mix both well till they blend in together.

NEER DOSA METHOD:

In a mixer or wet grinder, add the soaked rice and shredded coconut with enough water and grind. Add required amount of salt.

***Add more water if needed to make the batter watery

Now heat a dosa pan (preferably a cast iron dosa skillet), and pour (splatter) the batter in such a way that u cover the entire pan with it. ( Since the batter is watery, you will not be able to spread the batter like the usual way you do it for other dosas)

Here is the video showing the method to pour the batter.

Allow to cook for sometime before taking the lid off.

Serve the hot dosa with some Jaggery – coconut mixture.