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Multi Coloured Neer Dosa

Multi Coloured Neer Dosa


Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 3

  • 2 cups rice flour

  • 1/2 cup coconut milk

  • 4 & 1/2 - 5 cups water

  • 1 medium carrot, grated

  • 1 bunch spinach, chopped

  • 1/2 medium beetroot, grated

  • 1 tsp. turmeric powder

  • 1 tbsp. tomato paste + 1/2 tsp. kashmiri red chili powder

  • 1/2 tsp. salt or to taste

  • 1 tsp. oil to grease the skillet


  • 01

    In a bowl add the rice flour, coconut milk and water to make a runny batter just like buttermilk. Grind the spinach, carrot and beetroot separately to a paste by adding very little water. Keep aside.

  • 02

    Divide the rice batter into six bowls. Add the carrot paste, beetroot paste, spinach paste, turmeric powder and tomato paste + red chili powder into each of the bowls, leaving one for the white colour.

  • 03

    Grease a nonstick skillet with very little oil. Let it heat up and then sprinkle some water. After it evaporates, wipe it clean with a kitchen towel.

  • 04

    Pour 2-3 ladleful of the batter (depending on the size of the ladle and the pan). Swirl it around for an even coating, Drain excess batter if any.

  • 05

    Cover and cook on a low flame for a minute. Remove the cover and gently fold into half with a spatula and then into a rectangle. Keep aside.

  • 06

    Make similar neer dosa from the remaining coloured batter, using a different ladle for each bowl in the above mentioned method.

  • 07

    Keep them separately as it tends to stick if stacked one over the other. Serve with chutney and sambar.



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