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Along with Dosa, Neer Dosa has also become very popular and apart from South India, you can easily get it in restaurants or street food stalls in other parts of the country. If you know the right method, you can make it at home also. Two most important things are required to make it, one is rice and the other is water. As its name suggests, Neer Dosa. Neer i.e. water is used more in it. For those who have been making this dosa forever, it is a very easy task, but for those who make it occasionally or are beginners, the dosa often either sticks or gets burnt. If you follow some simple tips then you can make perfect Neer Dosa.

Neer Dosa is especially made in Karnataka, South India. It is considered to be a gift from Tulu Nadu and is an essential food in the Mangalorean food plate. It has traditionally been an important part of the breakfast of the people and farmers living in the coastal areas of Karnataka, because it is prepared quickly with very few ingredients. So let us know the extra bonus tips to make Neer Dosa.

How to use rice?

Small rice should always be used to make Neer Dosa. Like Sona Masoori, Parboiled Ponni Rice, Idli Rice i.e. parboiled rice. Basmati can also be used, but try to make Neer Dosa from old rice. Due to being rich in starch, it is considered perfect for making dosa properly webbed and soft.

Method of preparing solution

To make Neer Dosa, soaked rice and some coconut are required, but keep in mind that the batter should be ground very smooth. Sometimes there remains a slight coarseness in it, due to which your dosa starts breaking from the middle. Add some water to it while grinding and then while making dosa, add so much water to it that it should become thin like milk or water.

Image:vaishalisrecipe

The heat of the pan should be correct.

Often the reason behind Neer Dosa sticking or burning is that the heat of the pan is not at the right temperature. Take a pan with a thick bottom. This should be on very high heat. Then you pour batter on it. After this reduce the heat to medium and then cover and cook. After 30 to 40 seconds you will see that it will start leaving the edge. Remove it from the ladle, keep in mind that there is no need to cook the other side.

Prepare the pan like this

To ensure that your Neer Dosa does not stick to the tawa, it is important to take care of the heat, but before making the dosa, first you have to sprinkle some water mixed with oil on the tawa. Then wipe it with a cloth and make it completely clean. After this, rub the chopped onion on the pan. This way your dosa does not stick.

Learn how to spread batter

The method of spreading the batter in Neer Dosa matters a lot. You do not have to pour the batter all at once, rather you have to sprinkle it on the pan with a ladle. It should be sprinkled from the inside towards the edge. In this way, by following simple tips and tricks, perfect Neer Dosa is prepared.