venkatesh bhat makes neer dosai

Ingredients

• 500 g Raw Rice (any short‑grain variety, soaked in water for 1 hour)
• 1 cup Fresh Grated Coconut (approximately 2 handfuls, finely grated)
• 3 cup Water (divided: 2 cups for grinding batter, 1 cup to thin batter)
• 1.5 tsp Granulated Sugar
• 0.5 tsp Salt (adjust to taste for batter and thokku)
• 3 tbsp Groundnut Oil (Idhayam Groundnut oil preferred; 2 tbsp for thokku, 1 tbsp for dosa pan)
• 3 pieces Red Chillies (whole) (round, medium size)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 10 leaves Curry Leaves (fresh)
• 2 tsp Garlic (finely chopped)
• 150 g Onion (2 medium, finely chopped)
• 500 g Tomatoes (about 6 medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 2 tsp Red Chilli Powder (heaped)
• 350 ml Water (for thokku)
• 0.5 tsp Hing (Asafoetida) Powder
• 0.25 cup Coriander Leaves (finely chopped, half bunch)
• 2 tsp Ghee (GRB ghee, added around the dosa edges while cooking)

Instructions

1. Soak the Rice

   Rinse 500 g raw rice and soak in enough water for 1 hour. Use a large bowl and cover loosely.

   Time: PT1H

2. Grind the Batter

   Drain the soaked rice. In a wet grinder or high‑speed blender, combine the rice, 1 cup fresh grated coconut and 2 cups water. Grind until the mixture resembles thick coconut milk, about 8‑10 minutes.

   Time: PT10M

3. Season the Batter

   Transfer the batter to a mixing bowl. Add 1½ tsp sugar and ½ tsp salt. Stir, then add an additional 1 cup water to achieve a very thin, pourable consistency (like thin milk). Mix briefly before each pour.

   Time: PT5M

4. Prepare Tomato Thokku – Tempering

   Heat 2 tbsp groundnut oil in a pan over medium heat. Add 3 whole red chillies, 1 tsp mustard seeds, and 1 tsp urad dal. Fry until mustard pops and dal turns golden‑brown.

   Time: PT3M

   Temperature: Medium

5. Add Aromatics

   Add 10 fresh curry leaves, 2 tsp finely chopped garlic, and stir until garlic turns golden‑brown.

   Time: PT2M

   Temperature: Medium

6. Sauté Onions

   Add 150 g finely chopped onions. Fry until they become deep golden‑brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Cook Tomatoes

   Add 500 g chopped tomatoes. Cook, stirring occasionally, until the tomatoes break down into a mushy consistency (about 5 minutes).

   Time: PT5M

   Temperature: Medium

8. Spice the Thokku

   Stir in ½ tsp turmeric powder and 2 tsp red chilli powder. Mix for 1 minute, then pour in 350 ml water. Bring to a boil, then simmer uncovered for 10 minutes.

   Time: PT11M

   Temperature: Medium

9. Finish Thokku

   Add ½ tsp hing, salt to taste, and ¼ cup chopped coriander leaves. Turn off the heat and set aside.

   Time: PT2M

10. Cook Neer Dosa – Heat Pan

    Place a non‑stick skillet over medium‑high heat. Lightly drizzle a few drops of groundnut oil and spread to coat the surface.

    Time: PT2M

    Temperature: Medium‑High

11. Pour & Spread Batter

    Stir the batter quickly, then pour a ladleful onto the center of the pan. Quickly swirl the pan to spread the batter into a thin circle (like a crepe).

    Time: PT1M

    Temperature: Medium‑High

12. Add Ghee & Cover

    Drizzle 1 tsp ghee around the edges. Cover the pan with a lid and let cook for 2‑3 minutes until the bottom is lightly browned and the top is set.

    Time: PT3M

    Temperature: Medium

13. Fold & Serve

    Using a spatula, gently fold the dosa into a half‑moon or roll. Transfer to a serving plate. Repeat for remaining batter.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

45 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Raw Rice: parboiled rice, regular white rice
• Instead of Fresh Grated Coconut: frozen grated coconut
• Instead of Granulated Sugar: jaggery powder
• Instead of Groundnut Oil: coconut oil, vegetable oil
• Instead of Red Chillies (whole): dried red chilli flakes
• Instead of Tomatoes: canned crushed tomatoes
• Instead of Red Chilli Powder: cayenne pepper
• Instead of Coriander Leaves: cilantro
• Instead of Ghee: butter

Equipment Needed

• Large Bowl
• Wet Grinder or High‑Speed Blender
• Non‑Stick or Cast Iron Skillet
• Spatula
• Ladle
• Mixing Bowl
• Knife & Cutting Board
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the rice for at least 1 hour.
• Grinding the rice‑coconut mixture to a fine, milk‑like consistency.
• Achieving the correct thin batter consistency; too thick makes the dosa hard, too thin makes it break.
• Caramelizing onions and garlic properly for the thokku.
• Cooking the dosa on a properly heated pan and covering it to retain softness.

Chef Tips from the Video

• Freshly grated coconut gives the dosa a subtle sweetness; frozen works in a pinch.
• Using Idhayam Groundnut oil adds a characteristic nutty aroma that complements the thokku.
• For extra crispness, drizzle a few drops of oil around the edges just before covering the dosa.

Troubleshooting

Storage

Refrigerator: Tomato thokku keeps 3‑4 days in an airtight container. Reheat gently before serving.

Freezer: Thokku can be frozen for up to 1 month; thaw in fridge before reheating.

Room temperature: Neer dosa is best served fresh; leftovers can be stored at room temperature for up to 2 hours but may become chewy.

Make-Ahead Tips

• Prepare the tomato thokku a day ahead; it deepens in flavor.
• The batter can be blended and refrigerated for up to 12 hours. Stir well before each pour.
• Store ghee in a small container at room temperature for quick access.

Frequently Asked Questions