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Neer Dosa

Neer Dosa

South IndianSouth IndianEasyEasyMain CourseMain Course
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Neer Dosa
: Delicate Lacy Crepes from Mangalore

30 mins
Cooking Time
Easy
Difficulty
5
Ingredients
Veg
Diet
Among the most loved dishes in South Indian cuisine, these paper-thin rice crepes are a breakfast staple cherished for their unique texture. While the edges turn beautifully lacy and crisp, the centre remains soft and spongy, making each bite a delightful contrast. Served hot with coconut chutney or tangy sambar, they’re comfort food at its finest.

Ingredients

UNITSIngredients
1 cupShort-grained rice or Sona Masoori rice
1/4 cupFresh coconut (grated)
to tasteSalt
2 cupWater
1 tbspCoconut oil or ghee

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Follow
Directions

Description - Step 1

Soak the rice

Rinse the rice well under running water until the water runs clear. Soak the rice in 2 cups of fresh water for at least 3-4 hours, or overnight. The rice should absorb water and become soft.

Description - Step 2

Grind the batter

Drain the soaked rice, reserving the soaking liquid. In a mixer-grinder or blender, grind the rice with the grated coconut (if using) to a smooth paste, adding the reserved soaking liquid little by little as needed. The batter should be very runny and free-flowing, with a consistency thinner than milk.

Description - Step 3

Season and rest the batter

Pour the batter into a large mixing bowl. Add salt to taste and stir well to mix. The batter should be runny enough to flow off a spoon in a thin stream. If it's too thick, add more water, a tablespoon at a time, to adjust the consistency. Cover the batter and let it rest for 15-30 minutes.

Description - Step 4

Heat the pan

Place a non-stick dosa tawa or a flat frying pan over medium-high heat. Let the pan heat up for a minute or two. To check if the pan is ready, sprinkle a few drops of water on the surface. The water should sizzle and evaporate immediately.

Description - Step 5

Pour and spread the dosa

Stir the batter well. Take a ladleful of batter and pour it into the centre of the hot pan. Immediately tilt and swirl the pan to spread the batter in outward circular motions. The dosa should spread out into a thin round with lacy, perforated edges.

Description - Step 6

Cook the dosa

Drizzle a teaspoon of oil or ghee around the edges of the dosa. Let the dosa cook for about a minute, or until the edges start to brown and crisp up. Unlike regular dosas, you don't need to flip neer dosa. They cook fully on one side.

Description - Step 7

Fold and serve hot

Once the edges are golden and crisp, use a spatula to loosen the dosa gently from the pan. Fold the dosa in half, and then once again to form a neat triangle. Slide it onto a serving plate. Serve the neer dosa hot and fresh, straight off the stove, with coconut chutney or Mangalorean curries of your choice.

Step 1
Soak the rice
3-4 hours minimum
Step 2
Grind the batter
10 minutes
Step 3
Season and rest the batter
15 minutes
Step 4
Heat the pan
2 minutes
Step 5
Pour and spread the dosa
1 minute per dosa
Step 6
Cook the dosa
2 minutes per dosa
Step 7
Fold and serve hot

Plate it up!

Plating

plating-image

Serve neer dosa stacked on a plate lined with a banana leaf or a paper napkin, for an authentic touch. Place a small bowl of coconut chutney on the side.

... Read More

Pairing

pairing-image

Neer dosa pair beautifully with Mangalorean curries like kori gassi (a spicy chicken curry), chicken sukka (a semi-dry preparation), or vegetable saagu. You can also serve them with other South Indian dishes like sambar or medu vada.

... Read More

Garnishing

garnishing-image

Garnish the neer dosa with a sprinkle of freshly grated coconut or finely chopped coriander leaves, for added flavour and visual appeal. You can also serve a wedge of lime on the side, to squeeze over the dosas for a hint of tang.

... Read More

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