Brown Rice Neer Dosa | Wholesome Breakfast Recipe | with 2 Versions

 

What is Neer Dosa?
Neer dosa is a savoury delicacy most popular in the state of Karnataka hired from the Udupi - Mangalorean cuisine.
They are thin crepes prepared from the runny batter of White raw rice. The watery batter that is used for making this dosa is the reason why it is called as Neer Dosa (meaning 'water dosa').
They are soft, spongy, light and flavourful, fitting itself as a jiffy breakfast recipe.

What is Brown Rice Neer Dosa?
Brown Rice Neer Dosa is a healthy substitute for traditional white rice Neer Dosa. Undoubtfully, Brown rice offers more nutrient benefits than the White rice and you know, Brown rice Neer Dosa tastes awesome leaving no flip side behind.

Know the benefits of Brown Rice:

• It has high folate and high fibre content.
• Helps kids in boosting their immunity level.
• Great food for those who suffer from diabetes.
• Help reduce cholesterol.
• Helps regulate body weight.
• Rich in antioxidants, vitamins and minerals.

Neer dosa is an often-made breakfast recipe in my home as it is super easy-to-make and my family is a bit fond of the addicting taste of Neer Dosa. Traditional White Rice Neer Dosa has been the thing that I rarely prepare as I stick to my version of HEALTHY Brown Rice Neer Dosa. I always have hand-pounded Brown rice in my pantry which I use often to make Neer Dosa. Other than soaking the rice overnight, it is very simple and easy-to-make with 'no oil' and 'no flipping' being needed for the recipe.

In the perspective of health, Brown rice dominates white rice with abundant nutrients. Brown rice Neer dosa wins the race of taste as well. One more thing is that my spicy version of Brown Rice Neer Dosa mounts the Neer Dosa taste to the next level. That is the reason I have come up with this post showing both the traditional-style and tempered-style (my spicy version) of Wholesome Brown Rice Dosa.

Traditional Style Vs Tempered Style:

• Traditional Neer Dosa is a thin crepe with only salt and no spiciness added to it. The flavour would be, of course, coconutty resembling the taste of Neer Kozukkattai.
• Tempered Neer Dosa is what I have done once to experiment with the flavour profile. The result was unbelievably incredible and from thereon, I have started making Tempered version of Neer Dosa, that too with the Wholesome hand pound Brown Rice.
• The tempering ingredients like green chillies, black pepper, cumin seeds and curry leaves mount the Neer Dosa taste to another level with a spicy note. True to say, the tempered version of Brown rice Neer Dosa would be awesomely great, not to mention, as it is coconutty, spicy, Wholesome and Flavoursome.

Some more Features of Brown Rice Neer Dosa:

• Completely oil-free.
• Flipping the dosa is not at all needed.
• It's just less than a minute time to get cooked.
• Very healthy and Wholesome.
• Tastes great when paired with Coconut chutney and Garlic chutney.
• Tasteful, Healthful, Wholesome & Tummy-filling.
• Easy-to-make, Diabetes-friendly & Gluten-free.

⏲ Soaking Time: 8 to 10 hours (preferably overnight)
⏲ Preparation Time: 10 minutes
⏲ Cooking Time: 1 minute per Neer Dosa
🍴 Servings: 3 to 4

Brown Rice Neer Dosa

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A flavoursome, soft, spongy, thin crepe prepared from the watery batter made with Wholesome Brown rice (hand pound) and fresh coconut.

What to Use?
For Traditional-Style Brown Rice Neer Dosa:

• Brown rice (preferably hand pound)  - 200 g
• Fresh coconut - 3 tbsp (grated)
• Water - 2 cups (or more)
• Salt - as required

For Tempered-style Brown Rice Neer Dosa:

• Green chilly - 1 (finely chopped)
• Curry leaves - a sprig
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Onion - 1 (chopped)
• Coriander leaves - a few

Steps Involved: 

• Wash brown rice twice and allow it to soak for at least 8 hours or preferably overnight.
• Drain off excess water and transfer the soaked brown rice to a mixer jar.
• Add fresh coconut to the mixer jar and grind it along with the brown rice.
• Add enough water to make the batter smooth and runny in the consistency.
• Add the required salt and give a stir.
• Pour the watery brown rice neer dosa batter to a sizzling skillet.
• Close and cook for less than a minute.
• Pair with coconut chutney or Garlic chutney and serve it hot!
• For the tempered-version, temper green chilly, curry leaves, black pepper, cumin seeds and onion.
• Add the tadka to the brown rice neer dosa batter and prepare Neer dosa similar to the traditional-style Neer Dosa.

Visual Treat: 

 Video link for "Brown Rice Neer Dosa" post: 

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For comforting the easy understandability of the recipe, the step by step detailed procedure along with the picture is shown below:

Step-by-Step Procedure with Pictures

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How to Make?

Method 1: Traditional-Style Brown Rice Neer Dosa

• Take Brown rice in a large bowl. I use hand pound brown rice for making this recipe.
  
  
  

• Wash the brown rice twice to remove the husk and impurities present. Soak the brown rice for at least 8 hours and at most 10 hours. I prefer soaking the brown rice overnight sine that is wise choice to make the work easier.

• Drain off the excess water from the soaked rice. The drained water could be used while grinding.

• Add the soaked brown rice to the mixer jar. The well-soaked brown rice would take lesser time to grind into a smooth batter.

• Add freshly grated coconut to the mixer jar. The fresh coconut adds a nice coconutty flavour to the Neer Dosa.

• Grind the soaked rice along with the coconut. Water should not be added at first as it may hinder the batter from going smooth.

• Add water little-by-water and grind until it forms a smooth batter.

• Transfer the ground smooth batter to a bowl.

• Add enough water to make the Neer dosa batter consistency runny and watery.

• Add in the required salt and mix well. The Brown rice neer dosa is now ready!

• The prepared batter should be watery and runny like this.

• Pour the watery batter from the top onto the greased, sizzling hot skillet. The Neer Dosa should get pores while doing so.

 

• Close with a lid and cook for a minute or less. Over-cooking would turn the soft and spongy texture to a crispy Neer Dosa. That's totally perfect for me as my little kiddo wants her Neer Dosa to be little crisp.

• Serve the Neer Dosa hot with Coconut chutney or Garlic chutney.

Method 2: Tempered-Style Brown Rice neer Dosa (my own twist)

• Add gingelly oil to the pan. When it shimmers, add chopped green chilly and curry leaves to it.

• Add in the Black pepper and cumin seeds and saute until they release their aroma.

• Add in the chopped onions and saute for a while. Don't saute the onions much as the crunchiness would be a great delight while eating.

• Finally add the coriander leaves and mix.

• Add the tadka to the brown rice neer dosa batter. The tempered ingredients will start to float. Mix each time the Neer Dosa batter is poured. Doing so would stop the Brown rice sediment at the bottom.

• Pour to a hot skillet like how it is made in the traditional-style.

• Cook for a minute after covering with a lid.

• The super-spicy, extra flavourful, Brown Rice Neer Dosa is ready to get served!

• Coconut chutney pairs very well with the tempered version of Brown Rice Neer Dosa.

Video for "Brown Rice Neer Dosa" recipe:

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Tips:

• Use the drained water from the soaked brown rice for grinding the batter.
• Add water little-by-little to get the smooth batter.
• More watery the batter, much softer with more pores will be the Neer Dosa!
• Mix each time before you pour the batter to get rid of the sediment in the bottom.
• Cooking for a more time turns the Neer Dosa crispy.
• Not even a droplet of oil is needed for the recipe.
• Best recipe experience would be gotten when consumed hot with coconut chutney.

Wholesome & Flavoursome Breakfast!