Mangalorean Style Neer Dosa

In Tulu, the word ‘Neer’ means water. Hence, Neer Dosa or Neer Dose can be said to be crepe prepared using water and rice flour. It is a thin and soft dosa that can be served with chutney or any curry. No fermentation is required to make this dosa. Here is how to make it.

Crepe is a popular snack that is made in the form of a thin pancake prepared from whole wheat flour or buckwheat flour. But, in India, we have our own version of Desi Crepe called Neer Dosa.

In Tulu, the word ‘Neer’ means water. Hence, Neer Dosa can be said to be crepe prepared using water and rice flour.

It is a fluffy, light bread which is made mostly in the south-west, coastal region of India and it is also known as bari akki dose.

The batter for the usual Dosa is quite thick and requires fermentation. However, for Neer Dose, the batter is very thin just like water, and is made using rice which is not fermented.

If you are planning to make it for breakfast then you just need to soak rice for 3-4 hours or overnight and grind it.

The batter of Neer Dosa is intentionally kept watery so that it forms a lacy, intricate pattern.

While making Neer Dose, be aware of the fact that if the Dosa is not porous that means that the batter is thick.

So, you will have to add an adequate amount of water before going ahead.

As it is not so heavy, don’t feel surprised if your family members end up eating more than their usual share for breakfast, ha!

It can be served with Chicken curry, Coconut Red Chilli Chutney or any chutney of your choice.

Pro Tips by Neha

Grind the soaked rice and coconut with only 1/4 cup of water. It will make sure the rice is nicely ground to a fine paste. Add more water later.

Make sure the batter is very thin, just like butter milk otherwise the dosa will not turn out proper.

The griddle should be very hot when you pour the batter on it. Splash some water on it to check it its nicely heated.

If the water dances and evaporates immediately, the griddle is hot enough to pout the batter.

You can also use dry desiccated coconut in place of fresh coconut if it’s not available.

Cover and cook the dosa on high heat.

You can choose to not add coconut in the batter if you wish too.

You can drizzle 1/2 tsp ghee over the dosa if you wish to.

Stir the batter every time before pouring the dosa as the rice particles tend to settle down.

Don’t fold the dosa immediately after taking it from the pan. Let it cool down slightly and then fold.

Variations

With Masala – Dry roast dry red chillies, coriander seeds, cumin seeds until fragrant. Soak them along with rice.

Grind them with rice and make neer dosa from the batter.

With Palak– Add blanched spinach while grinding the rice.

With Beet – Add boiled beet while grinding the rice.

With Ragi – Add 1 cup ragi flour in the rice mixture.

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Palak Puri

Paneer Moong Dal Chila

Chicken Sukka

Goan Prawn Curry

Step by Step Recipe

Wash the rice and soak in 3-4 cups of water for 10-12 hours. You can use any short grain rice to make this dosa.

Drain the water and add the rice in a grinder along with fresh grated coconut and 1/4 cup of water. Adding coconut is totally optional.

Grind to make a very smooth batter.

Transfer the batter in a bowl and add salt to it and mix well.

Now add 1.5-2 cups of water to the batter to make it really thin.

Heat a non stick pan. Brush it with very little oil. Pour the batter from outside towards inside. Pour more batter in the gaps.

Cover the pan with a lid and let the dosa cook.

This dosa is white in color and is soft not crispy. Once the dosa cools down a bit, fold the dosa into half and then into a triangle. Do not fold the dosa when it is hot otherwise the layers will stick to each other.

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Neer Dosa Recipe

In Tulu, the word 'Neer' means water. Hence, Neer Dosa can be said to be crepe prepared using water and rice flour. It can be served with chutney.

4.2 from 5 votes

Print Pin Rate

Course: Bread

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 70kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• 1 and 1/2 cup Raw Rice
• 1/2 cup Grated coconut
• 1 tsp Salt
• Oil for brushing

Instructions

• Wash the rice and soak in 3-4 cups of water for 10-12 hours.
• Drain the water and add the rice in a grinder along with coconut and 1/4 cup of water.
• Grind to make a very smooth batter.
• Take the batter in a bowl and salt to it and mix well.
• Now add 1.5-2 cups of water to the batter to make it really thin.
• The consistency of the batter should be like milk.
• If while making the dosas, they are not coming lacy and with pores, that means your batter is thick and add some more water to it.
• Heat a non stick pan.
• Brush it with very little oil.
• Pour the batter from outside towards inside.
• Pour more batter in the gaps.
• Cover the pan with a lid and let the dosa cook.
• Drizzle 1/2 tsp ghee on top if you wish to. And then remove the dosa from the pan.
• This dosa is white in color and is soft not crispy.
• Let the dosa cool down a bit and then fold the dosa into half and then into a triangle.
• Serve hot with any chutney or curry.

Notes

Grind the soaked rice and coconut with only 1/4 cup of water. It will make sure the rice is nicely ground to a fine paste. Add more water later.

Make sure the batter is very thin, just like butter milk otherwise the dosa will not turn out proper.

The griddle should be very hot when you pour the batter on it. Splash some water on it to check it its nicely heated. If the water dances and evaporates immediately, the griddle is hot enough to pout the batter.

You can also use dry desiccated coconut in place of fresh coconut if it's not available.

Cover and cook the dosa on high heat.

You can choose to not add coconut in the batter if you wish too.

Nutrition Facts

Neer Dosa Recipe

Amount Per Serving

Calories 70 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 6g38%

Sodium 585mg25%

Potassium 57mg2%

Carbohydrates 2g1%

Fiber 1g4%

Calcium 3mg0%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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