Neer Dosa (Mangalorean Thin Rice Water Crepe with Coconut)
Quick answer
Neer dosa is a rice crepe from the coastal Mangalore region of Karnataka in southwestern India.
What makes this special
- Neer Dosa is an unfermented rice crepe made from a thin, watery batter of rice and fresh coconut.
- No fermentation; just rice and coconut ground thin for pure mild flavor
- Watery batter poured from the edges forms a lace-patterned crepe
Key ingredients
Core cooking flow
- 1 Soak 2 cups raw rice in water for 4 hours, then check that a grain breaks ea...
- 2 Put the soaked rice, 2 tablespoons fresh coconut, and 350 ml water in a blender.
- 3 Transfer the batter to a bowl and mix in 1 tablespoon rice flour, 3/4 teaspo...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Step
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Cover and cook for 1 to 2 minutes, until the surface looks set and slightly dry and the edges begin to lift.
Do not flip it; fold gently with a spatula and serve warm with coconut chutney or curry.
After the steps
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