AKA The Water Crepe: A Vegan, Gluten-Free South Indian Delicacy
275 mins
Cooking Time
Easy
Difficulty
4
Ingredients
Vegan
Diet
When it comes to dosa (South Indian pancakes or crepes), the varieties seem endless. But few are considered a bigger delicacy than neer dosa. A part of Mangalorean cuisine, neer dosa literally translates to water dosa (or crepe). The name is an indication of its texture and cooking style; they are thinner and softer than regular dosa, and cooked with a lot less oil. They are made from just rice batter, which requires no fermentation, and are served with spicy curry and coconut coriander chutney.
Wash the rice a few times till the water runs clear. Now, soak the rice in water. Soak it for at least 4 hours, if not overnight.
Description - Step 2
Make the batter
Drain the water and add the soaked rice to a mixer-grinder or blender along with ¾ cup of water. Blend until it becomes smooth. Transfer this batter to a bowl, with salt and another ½ cup of water. Mix it all till the batter becomes smooth and runny (or watery).
Description - Step 3
Cook the dosa
Heat a tawa and add a few drops of oil. Spread the oil across the pan. Wipe off excess oil with a tissue. On the hot tawa, pour a ladle full of batter. Don’t use the ladle to spread the batter, but tilt the pan instead. Unlike the traditional dosa, pour the batter along the edges and move inwards when cooking a neer dosa. Drizzle a little oil on top and the edges. Once the edges start rising, the dosa is cooked (3 minutes per dosa). Neer dosa is so thin, it cooks through without flipping.
Description - Step 4
Serve hot
Gently take the dosa off the pan and fold it on a plate. Serve with chutney and curry.
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Indian
Easy
Main Course
