Special Neer Dosa


Special Neer Dosa

A Popular North indian Breakfast
Prep Time 20 mins
Total Time 20 mins
Cuisine North Indian
Servings 3 people



  • Soak the rice in water for 2 - 3 hours.
  • Drain off the water and add grated coconut and salt.
  • Grind for 2 - 3 minutes. Don’t add water at this stage- adding less water in the beginning, helps grind the batter to a finer paste.
  • Add ½ -1 cup water and grind to a fine paste.
  • Transfer the paste to a vessel and add 1-2 cups water.
  • The consistency of the batter should be very thin and should not form a thick coating on the back of the spoon.
  • Heat a non stick frying pan and add 1 tsp of oil and spread it around the pan to season it. You can also season the pan with an onion. The pan should not be very hot.
  • Pour a ladle of the batter in the pan and swirl the pan by picking the pan and rotating in a circular motion till the entire pan is covered with the batter.
  • Cover the pan and cook on a low flame for 2 - 3 minutes.
  • Remove the lid and pour a few drops of oil on the edges of the dosa. When the dosa is ready to flip it will begin to loosen at the edges of the pan.
  • Gently pick up the dosa from one end with a chapathi tong and fold the dosa into half.
  • And into quarter after that.
  • Remove from skillet / pan and transfer to a plate.
  • Serve hot with chutney, sambar, any curry.
  • Note : This dosa remains white and does not turn a golden color and is a very delicate dosa and needs careful handling.
  • This dosa batter does not need to be fermented and the dosa is cooked only on one side.
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