Mangalorean Neer Dosa (Neer Dose, South Indian Breakfast Rice Crepes) are thin, lacy, and soft Indian crepes prepared using rice (vegan, gluten-free).
Here are some more Mangalorean recipes that you may like – Kori Rotti, Mangalorean Chicken Sukka, Goli Baje, and Paneer Ghee Roast.
Jump to:
About This Recipe
Neer means water in Tulu (Mangalorean language), hence Neer Dosa translates to “water dosa”.
Neer Dosa is a Mangalorean bread made using rice as its base. The batter to make this dose is watery thin and hence the name.
Neer Dose is light, fluffy, and soft and the batter does not need any fermentation.
They are also vegan, gluten-free, and quite popular in Mangalorean households.
Serve it for breakfast with veg sagu, veg kurma, or any South Indian chutney of your choice. You can also enjoy it for brunch or lunch with a delicious fish or chicken curry.
Ingredients
Raw Rice – Sona masuri, parmal rice, or surti kolam are the varieties of rice preferred to make neer dosa. having said that, use any white rice that is easily available to you. Basmati also works great.
You can also make it with rice flour.
Coconut – Fresh coconut is optional but adds a great texture and flavor.
You can also use dry desiccated coconut in place of fresh coconut if it’s not available.
Salt – Adjust according to taste.
How To Make Neer Dosa
Rinse 1 and ½ cups of raw rice well with water. Soak the rice in 4 cups of water for 10-12 hours.
Drain the water and add the rice to a blender along with ½ cup of grated fresh coconut and ¼ cup of water.
Blend to make a very smooth batter. Scrape the sides of the blender a few times while blending.
Transfer the batter to a large mixing bowl and add 1 teaspoon salt to it. Mix well to combine.
Now add 3 cups of water to the batter to make it really thin. The consistency of the batter should be like milk.
Heat a non-stick griddle over medium heat.
Brush it with very little oil.
Stir the batter well and pour a ladleful of it from the outside towards the inside.
Pour more batter in the gaps.
Note – If while making the dosas, they are not coming lacy and with pores, that means your batter is thick. Add some more water to it.
Cook the dosa uncovered for 2 minutes or until it is set. Once you start seeing the edges leaving the pan, the dosa is ready.
This dosa is white in color and is soft not crispy.
Fold the dosa in half and then into a triangle.
Serve hot with any chutney or curry.
Pro Tips By Neha
Grind the soaked rice and coconut with only ¼ 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 milk otherwise the dosa will not turn out properly.
While making Neer Dose, be aware of the fact that if the dosa is not porous that means that the batter is thick.
The griddle should be very hot when you pour the batter on it. Splash some water on it to check it it’s nicely heated. If the water dances and evaporates immediately, the griddle is hot enough to pour the batter.
Stir the batter every time before pouring the dosa as the rice particles tend to settle down.
Don’t stack Neer dosas while they are still hot. Let them cool down completely before storing them in a container or casserole.
Variations
Masala Neer Dosa – Dry roast dry red chilies, coriander seeds, and cumin seeds until fragrant. Soak them along with rice and blend them along to make the batter.
Palak Neer Dosa – Add blanched spinach while blending the rice.
Beetroot Neer Dosa – Add boiled beet while blending the rice.
Ragi Neer Dosa – Add 1 cup of ragi flour to the rice mixture.
Serving Suggestions
Serve Neer Dosa for breakfast with veg stew, veg sagu, veg kurma, or potato kurma.
It can also be served with South Indian coconut chutney, peanut coriander chutney, or any other chutney of your choice.
It can also be enjoyed with a chicken or fish curry for brunch or lunch.
Storage Suggestions
I would suggest you make these fresh. Store the batter instead in an air-tight container in the refrigerator for about 1 to 2 days. Stir it well before making fresh neer dose.
If the batter has thickened a bit after refrigeration, add more water to adjust the consistency.
You Might Also Like
Recipe Card
Mangalorean Neer Dosa Recipe (Neer Dose, Rice Crepes)
Ingredients
- 1 and ½ cups raw white rice
- ½ cup grated fresh coconut (optional)
- 1 teaspoon salt
- oil for brushing
Instructions
- Rinse raw rice well with water. Soak the rice in 4 cups of water for 10-12 hours.
- Drain the water and add the rice to a blender along with coconut and ¼ cup of water.
- Blend to make a very smooth batter. Scrape the sides of the blender a few times while blending.
- Transfer the batter to a large mixing bowl and add 1 teaspoon salt to it. Mix well to combine.
- Now add 3 cups of water to the batter to make it really thin. The consistency of the batter should be like milk.
- Heat a non-stick griddle over medium heat.
- Brush it with very little oil.
- Stir the batter well and pour a ladleful of it from the outside towards the inside.
- Pour more batter in the gaps.
- Note – If while making the dosas, they are not coming lacy and with pores, that means your batter is thick. Add some more water to it.
- Cook the dosa uncovered for 2 minutes or until it is set. Once you start seeing the edges leaving the pan, the dosa is ready.
- This dosa is white in color and is soft not crispy.
- Fold the dosa in half and then into a triangle.
- Serve hot with any chutney or curry.
Alonna Smith
Hi Neha,
I love your blog and am intersted in making this recipe. I am in the U.S. and have some ingredient questions: it looks like you used black salt? Also, would you use basmati rice or any long-grain rice? Lastly, can I use dessicated coconut, or do I need to use fresh?
Thanks so much!
Alonna
Neha Mathur
Hi Alonna, You can use any salt in this recipe. Regular white salt will work great. Also, any white rice can be used to make this recipe. You have to be very careful about the consistency of batter while making Neer Dosa. Do let me know if you face any problem while making. Best.
Alonna Smith
Thank you Neha! It will be a little while until I get to this recipe, but I will let you know.
Neha Mathur
Sure 🙂
Supriya
Hi Neha, I have been trying to make these dosas for quite some time but it never seems to work for me either it breaks or is crisp in the center and watery on the sides and while removing I always get pieces????please help
Neha Mathur
Have you followed my recipe before?
Beth
Hi Neha,
Thanks for posting. I was recently introduced to neer dosa, and I love them. I swiftly tried a recipe similar to yours (I had looked for a video as I heard they were tricky). The ratios were slightly different 1 cup rice to 2 cups of water. I had a 50% success rate the first time and 99% the next day.
I really appreciate you giving clear proportions of coconut as I added a small undetermined amount. Additionally I was delighted to see the variations you suggested and clear description regarding determining the pan is hot enough.
Persevere fellow cookers you can do it!
Neha how would you recommend storing any left overs?
Neha Mathur
I am glad you liked the post Beth. You can store the batter in refrigerator for upto 3 days.
Ashwini
Hi.. What’s the use of coconut in this recipe? Is it for taste ot texture? What if I don’t use coconut?
Neha Mathur
It is for the taste. It is mentioned in the recipe that you can skip it.
Michelle Philip
Aesthetic visuals and clear directions make this an attractive website. Will definitely try your recipe.
Neha Mathur
Thanks