Neer Dosa
Veg
Vegan
Gossamer-thin, ivory-white crepes made from a watery rice batter poured onto a hot tawa — lacy, soft, and slightly sticky. 'Neer' means water in Tulu and Kannada; these fragile crepes are the fastest dosa to make and the most delicate in texture. Eaten with coconut chutney or fish curry.
Cuisines
Mangalorean
Udupi
Coorgi
Saraswat
Beary
Konkani
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1/2 cup | fresh grated coconut |
| 2 cups | water |
| — | salt to taste |
| — | oil for greasing |
Instructions
- 1 Wash the rice thoroughly and soak it in water for at least 4 hours or overnight.
- 2 Drain the soaked rice and transfer it to a blender.
- 3 Add the grated coconut and 1 cup of water to the blender.
- 4 Blend the mixture until you get a smooth batter.
- 5 Transfer the batter to a bowl and add the remaining water to achieve a thin, watery consistency.
- 6 Add salt to taste and mix well.
- 7 Heat a non-stick pan or a cast-iron skillet on medium heat and lightly grease it with oil.
- 8 Pour a ladleful of batter onto the hot pan, swirling it quickly to spread the batter thinly.
- 9 Cover the dosa with a lid and let it cook for about 1-2 minutes until the edges start to lift.
- 10 Gently remove the dosa from the pan and fold it into a triangle or roll.
- 11 Repeat the process with the remaining batter, greasing the pan lightly each time.
Tips
Ensure the batter is thin enough to spread easily on the pan for a lace-like texture.