Neer Dosa (Mangalorean Thin Rice Water Crepe with Coconut)

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Neer dosa is a rice crepe from the coastal Mangalore region of Karnataka in southwestern India.

The name means 'water dosa' in Kannada, referring to the extremely thin batter used to make it. Soaked rice and a little fresh coconut are ground to a pourable consistency thinner than regular dosa batter, then swirled onto a hot pan from the edges inward. The batter spreads into a delicate, lace-patterned sheet with tiny holes throughout. Unlike traditional dosa, neer dosa requires no fermentation, so there is no sourness - just the clean, mild flavor of rice. It is cooked on one side only and never flipped.

Ingredients

servings

IngredientAmountUnit

raw rice2 cupcup

water500 mlml

salt¾ tsptsp

cooking oil1 tbsptbsp

fresh coconut2 tbsptbsp

rice flour1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 2 cups raw rice in water for 4 hours, then check that a grain breaks easily when pressed between your fingers.

Drain off the soaking water fully and leave the rice in a sieve for a minute.
2

Step

Put the soaked rice, 2 tablespoons fresh coconut, and 350 ml water in a blender.

Blend for about 2 minutes until very smooth, stopping once or twice to scrape the sides so no gritty rice grains remain.
3

Season

Transfer the batter to a bowl and mix in 1 tablespoon rice flour, 3/4 teaspoon salt, and the remaining water.

The batter should run from a ladle like water, not fall in ribbons or thick drops.
4

Control

Heat the pan over medium-high heat for about 2 minutes, then dab 1 tablespoon cooking oil on a paper towel and wipe on a very thin film. If oil pools anywhere, wipe it away so the batter can spread cleanly.
5

Control

Stir the batter before every crepe, then pour from the outer edge in a quick circle and fill only the empty spots lightly.

If the holes look scarce or the batter grabs too fast, reduce the heat to medium.
6

Finish

Cover and cook for 1 to 2 minutes.

When the surface is set and slightly dry and the edges lift, do not flip; fold gently with a spatula and serve warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Neer Dosa is an unfermented rice crepe made from a thin, watery batter of rice and fresh coconut.
Finish cue: Cover and cook for 1 to 2 minutes.
Avoid this: When the surface is set and slightly dry and the edges lift, do not flip; fold gently with a spatula and serve warm.