Tag Archives: south indian

Neer dosa | Rice dosa 

Neer dosa is nothing but another version of Crepe. This one is made from Rice different from how the French crepe are made but the texture of the crepe is very close to each other. Neer Dosa is very famous in southern part of India, especially in Mangalore and Tulunad ( Tulu Nadu ). Meaning of the word ” Neer ” is “Water”, there are other versions of this dosa as well but basic ingredients in all are rice and salt. ha! Now don’t get confused, I will stick to only one version for now 😉  and I forgot, it needs NO FERMENTATION. Yay! Yay! This is how I felt when I first got to know about this recipe. 😀


For Batter

2 cup rice

Salt ( as per taste)

Water as required.

For Tempering(Optional)

1 onion chopped (optional)

2-3 green chilli chopped

1 Tbsp oil ( to temper)

1tsp mustard seed

5-6 curry leaf


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To Make the Batter

Wash and soak rice overnight, otherwise at least for 3-4 hours. Grind the rice into the  dosa batter consistency then finally add the salt. Empty it in a bowl or box

For Tempering

In traditional Neer Dosa, tempering is not added to dosa. I like spicy, so this is kind of my touch to Neer dosa.To prepare temper start by adding oil into a pan. Once the oil is heated add mustard followed by green chili and curry leaf. Switch off the flame. And then transfer the tempering to the batter and mix it properly.

To Make Dosa

Now take dosa pan and wait for it to get heated. Pour the batter on pan with the help of spoon or bowl and spread it in circular movement just like we do for dosa. Pour the required amount of oil or ghee on dosa and fold it and serve it hot with chutneys like Tomato Thokku / Coriander Tomato,  Coconut Chutney and also with Potato Curry or any other curry for that matter.


One Pot Sambhar


2 Tbsp Ghee or oil

1/4 tsp asafoetida

1 Tsp mustard seed

3 Dry Red Chilli

5 to 6 Curry leaves

1/2 lemon Size Tamarind

1 onion chopped

1 cup Chopped Beans

2 Tomatoes chopped ( or made into Puree)

1 cup Toor Daal

3 Tbsp sambhar Powder

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

Water as required



In a cooker add the oil/Ghee, Once the oil is hot add  Asafoetida then Mustard, Once it starts to crackle add Dry Red chili followed by Curry leaves then Tamarind ( Once tamarind  is soft), Onion ( saute for 2 mins), beans ( Saute for 3 to 4 mins), Toor daal  and then Finally Sambar Powder and Salt. Mix all together properly and then add water and close the cooker. Allow 4 to 5 Whistle to come and then turn off the gas, and allow the cooker to cool down. Now its ready to be had with Idli, Dosa, Pongal.

Channa Dal Pakora ( Paruppu Vada )


1 and 1/2 cup Channa Dal ( soaked for at least 4 hours )

1 Tsp  coriander powder

1 Tsp red chill powder ( or as per taste )

1 Tsp grated ginger

4 to 5 dry red chillies ( as per taste )


1 finely chopped onions

2 to 3 Green chillies finely chopped ( or as per your taste )

6 to 7 curry leaves cut into small pieces.. ( torn curry leaves  adds more flavour)

1tsp fennel seeds (Saunf )

1 tsp coriander leaves chopped (optional )


Drain the water completely from daal after 4 hours. Then take 2 Tbsp daal and keep it separately and split the remaining daal into 2 equal portions. Take the first portion of daal and grind it coarsely. Now take the 2nd portion of daal to it add fennel seeds and dry red chilli. Now grind this mixture finely. ( Do not add water while grinding, but if you feel you are not able to grind it and its very dry just add 1tsp but not more than that) Now mix all the daal together( 2 tbsp, coarsely & finely grinded dal) also add salt, red chilli, onion,green chilli, curry leaves and Ginger. Mix everything well and make small round flat patties with the mixture. Heat the oil in a pan.. And then deep fry the patties on a medium low flame..( If you fry patty on high flame the patties will just get cooked from outside and not inside.. )

Serve hot with coconut Chutney & Sambar or ketchup…

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