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–+ servings

Brown Rice Neer Dosa

Praneetha A Goutham
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Prep Time 12 hrs
Cook Time 15 mins
Total Time 12 hrs 15 mins
Course Breakfast, Dinner
Cuisine Indian, Karnataka
Servings 10 dosas

Ingredients
  

  • 2 cups brown rice
  • 1/2 cup freshly grated coconut
  • 4-5 cups water - , or as required
  • salt - to taste
  • oil - , a few drops

Instructions
 

  • Wash multiple times and soak brown rice for a minimum of 11-12 hours. This step is very important to aid easy digestion of brown rice and to also neutralize the phytic acid in it such that the nutrients are better absorbed into the body.
  • Once rice has soaked well, drain away the water. Transfer the soaked rice to a mixer jar along with fresh grated cconut. Add water as required and grind to a ver smooth and fine batter.
  • Transfer the batter into a container, add salt to taste. Pour in water as required to achieve thin (milk like) consistency of the batter.
  • Heat a tawa and drizzle some oil initially if you are using cast iron one. For a non-stick tawa, it is not required to use oil at all. Make sure the tawa is piping hot.
  • Pour the dosa batter all over the tawa. Do not spread the batter, just fill in the gaps with more batter. Reduce the heat to medium, cover the tawa with a lid. Let the dosa cook for a minute. Once you see that the edges are peeling off, take a spatula and fold the dosa. Do not wait too long for it to turn crispy. Neer Dosa should be soft.
  • Once removed off the tawa, put it on a plate to cool if you are not serving immediately. Continue the steps to make remaining dosas.
  • Brown Rice Neer Dosas go best with spicy coconut chutney and jaggery-coconut mixture. This could also be served with any other veg or non-veg curry of your choice.

Notes

  1. I would highly suggest you not to skip freshly grated coconut as it gives a wonderful texture and taste which is much needed for brown rice neer dosa especially.
  2. Remove the neer dosa from the pan within a minute so that it does not end up getting crispy. Of course, if you prefer a slightly crispy neer dosa and not a soft light one, you can leave it for few more minutes on the pan. But remember, only soft neer dosa can be served even after it turns cold.
  3. If you are making neer dosa for the first time, I would suggest keeping the batter a bit thick. Once you make 1-2 dosas and get the hang of it, you can add water accordingly.
  4. You can follow the same instructions to make neer dosa with regular white raw rice. Sona Masuri white or brown rice is the best for this.
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