Neer Dosa (Mangalorean Thin Rice Water Crepe with Coconut)

Name: Neer Dosa (Mangalorean Thin Rice Water Crepe with Coconut)
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: raw rice 2 cup; water 500 ml; salt 0.75 tsp; cooking oil 1 tbsp; fresh coconut 2 tbsp; rice flour 1 tbsp

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

The name means water dosa in Kannada, and the batter really is close to water: soaked rice and a little fresh coconut ground thinner than any regular dosa batter.

It comes from the coastal Mangalore region of Karnataka in southwestern India. Because nothing is fermented, there is none of the sourness of masala dosa, only a clean rice flavor. Poured from the edge of a hot pan inward, the batter sets into a soft, lacy sheet full of tiny holes, cooked on one side and never flipped.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.