Kitchen Recipe Collection
Indian Neer Dosa
A delicate, lacy, and incredibly soft rice crepe from the Mangalore region, literally translating to 'Water Dosa'.
- Prep
- 240 min
- Cook
- 20 min
- Total
- 260 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- raw rice (sona masoori or similar)
- freshly grated coconut
- salt
- water
- oil or coconut oil
Equipment
- Blender
- Cast iron tawa or non-stick pan with a tight lid
Instructions
- 1
Wash Rice
Wash the raw rice thoroughly under running water 3-4 times.
- 2
Soak
Soak the rice in plenty of water for exactly 4 hours. Do not over-soak.
- 3
Drain
Drain all the water from the soaked rice completely.
- 4
Blend with Coconut
Transfer the rice to a blender along with the freshly grated coconut and a small splash of water.
- 5
Grind Smooth
Grind into a very smooth, fine paste. There should be no grit left.
- 6
Dilute Batter
Transfer the thick paste to a large bowl. Add 2 to 3 cups of water to dilute it.
- 7
Check Consistency
The batter must be as thin as milk or water. Add salt and mix well.
- 8
Heat Tawa
Heat a flat tawa on medium-high heat. Grease it lightly with oil using an onion half or tissue.
- 9
Pour (Don't Spread)
Stir the batter from the bottom. Splash or pour a ladleful starting from the edges, letting the watery batter flow and fill the center. It will form a lacy pattern.
- 10
Cover and Cook
Immediately cover the tawa with a tight lid. Cook for exactly 1-2 minutes on medium heat. The steam cooks the top.
- 11
Check Doneness
Remove the lid. The dosa should be completely white and opaque, not browned.
- 12
Fold and Remove
Do NOT flip it. Gently fold it in half, then into a triangle (quarter fold), and transfer to a plate. Serve with coconut chutney or jaggery.
Cooking Tips
- Neer dosas are never flipped or browned. They must remain pure white and incredibly soft.
- The batter must be stirred thoroughly before making every single dosa, as the rice flour settles at the bottom rapidly.
Variations
- Sweet Neer Dosa: Add a little jaggery and cardamom to the batter before making the crepes.
Chef's Notes & Storage
- A staple in the Tulu Nadu region, pairing exceptionally well with both spicy chicken curries and sweet coconut jaggery mixes.
Nutrition Estimate
180 calories · 3g protein · 35g carbs · 2g fat · 1g fiber per serving
