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Neer Dosa
Tiffin
Neer - water, dosa - fermented rice and lentil crepe
Thin, soft dosai made from a watery rice and coconut batter, served fresh with chutney.
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AMMAMMA'S NOTES.
Raw Rice
1 cup
Red Rice
1/2 cup
Salt
a little
01
Soak the rice for 2 hours, just covering the rice.
02
Grind this mixture well in a mixer along with the coconut, and add salt.
03
Make the batter watery.
04
While making the dosa, pour a little mixture first in the centre, and then once it becomes light grey, pour more batter around it, building the dosa.
05
To make it crispy, add a little more oil, only once it has cooked a little, and cook on a low flame for a longer time.
06
Neer Dosa is best enjoyed with sambarapodi, or thengaipodi.
Koozhu Dosa
Thin rice dosai — a spoon of the batter is first cooked with mustard into a paste, then mixed back in.
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Sago Dosa
Sago - tapioca pearls, dosa - fermented rice and lentil crepe
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NEER DOSA WAS ONE OF THOSE DISHES I LOVED WATCHING HER MAKE. SOMETIMES WHEN I TRIED, AND EVERYTHING GOT STUCK TO THE TAVA- ID JUST SHOUT IN FRUSTRATION, AND THROW THE ENTIRE THING. NOT HER, SHE'D TALK TO THE DOSA TILL IT FLIPPED OVER, LISTENING TO HER EVERY TAUNT, TURNING OUT TO BE PERFECT. TALK ABOUT GENTLE PARENTING.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026