Neer dosa

A plate of Neer dosa served with coconut chutney

Neer dosa is a type of dosa, a crêpe-like dish originating from the Udupi cuisine of Karnataka, India. The term "neer" translates to "water" in Tulu and Kannada, indicating the watery consistency of the batter used to prepare this dish.

Preparation

The preparation of neer dosa involves soaking rice in water for several hours, typically overnight. The soaked rice is then ground into a fine batter with additional water to achieve a thin, watery consistency. Unlike other types of dosa, neer dosa batter does not require fermentation.

To cook neer dosa, a hot tava (griddle) is used. A ladleful of batter is poured onto the hot tava and spread quickly to form a thin layer. The dosa is cooked on one side only, resulting in a soft, white, and lacy texture. It is typically served with coconut chutney, sambar, or a variety of curries.

Cultural significance

Neer dosa is a staple in the coastal regions of Karnataka and is often prepared for breakfast or as a light meal. It is known for its simplicity and ease of preparation, making it a popular choice in many households. The dish is also enjoyed in parts of Kerala and Tamil Nadu, where it is sometimes referred to as "water dosa."

Variations

While the traditional neer dosa is made with plain rice batter, variations exist that incorporate ingredients such as coconut milk or coriander to enhance flavor. Some recipes also include a pinch of salt or a few fenugreek seeds during the soaking process to add a subtle taste.

Related pages

• Dosa
• Udupi cuisine
• Indian cuisine