Seasoned Neer Dosa / Thellavu Oggarane:

Neer Dosa batter usually finished off as a fresh batter. We traditionally don’t keep Neer Dosa batter to ferment. We finish off all the batter by preparing dosas and keep. My family likes the seasoned sweet version of this at evenings as after school or office snack. That is the reason why I make it a point to soak more rice and prepare more dosas in the morning and keep them. Now we will see how I make this-

pic 1


Left over dosas – 8

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Dried Red chilli -1

Curry leaves – 1 spring

Salt – ¼ tea spoon

Coconut – ½ cup (grated)

Jaggery – grated (as needed)


-Break Neer Dosa into pieces by using hand.

Ribbet collage 1

-Prepare mixture of grated jaggery and coconut and keep aside.

-Heat one tawa, add oil, splutter mustard, fry urad dal, red chilli and add curry leaves.

Ribbet collage 2

-Add pieces of Dosa, sprinkle salt and add coconut jaggery mixture.

-Heat until it all mixes and then switch off the gas and serve as a snack.