In This article Explained quick and easy way to make soft “Neer Dosa” using Barnyard Millet (Sama rice) and a flavorful coconut chutney specifically for Vrat (fasting).
1. Preparation of Ingredients
Sama Rice: Take 1 cup (200g) of Sama rice. Wash it twice and soak it in 1 cup of lukewarm water for about 30 minutes.
Coconut: Instead of fresh coconut (which is hard to grate), soak 1/2 cup of desiccated coconut in 3/4 cup of hot water for 30 minutes to give it a fresh texture.
2. Vrat-Special Coconut Chutney
While the rice and coconut soak, prepare the chutney:
Ingredients: 1/2 cup roasted peanuts, 1/4 cup desiccated coconut, 1 green chili, 1/2 inch ginger, fresh coriander, 15-16 black peppercorns, 1 tsp Sendha salt (rock salt), and 2 tsp lemon juice
Method: Grind with 1/2 cup of water until slightly coarse.
3. Making the Dosa Batter
Grinding: Drain the water from the soaked Sama rice. Combine the rice and soaked coconut in a blender.
Consistency: Add 3-4 tablespoons of water initially to grind it into a very smooth, fine paste. Then, add more water (total ~1.5 cups) to achieve a thin, pouring “water-like” consistency.
Seasoning: Mix in 1 tsp of Sendha salt.
4. Cooking the Dosa
Cooking: Heat a non-stick tawa and grease it with Ghee. Ensure the tawa is very hot (it should make a “shh” sound when the batter hits).
Technique: Pour the thin batter and spread it. Add a little Ghee on top. Cook until light brown spots appear. Neer Dosa is thin enough that it usually only needs to be cooked on one side for 4-5 minutes.
Yield: This batter makes approximately 8 dosas.
Key Tip: Use a very hot tawa and high flame while pouring to get the characteristic “netted” or soft texture of the Neer Dosa.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.