Neer Dosa Recipe (Neer Dose, Mangalorean Rice Crepes)
Neer Dosa (Neer Dose) are thin, lacy, and soft Mangalorean crepes prepared using rice. Use my foolproof recipe to make it at home.
Servings: 4 people
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.
- The batter must be really smooth and you should not feel any grittiness when your rub it in between your fingers.
- Transfer the batter to a large mixing bowl and add 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 nonstick pan 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 30-40 seconds until it is slightly set. Then cover and cook for another 30 seconds. Once you start seeing the edges of the dosa leaving the pan, it's ready.
- This dosa is white in color and is soft not crispy.
- Fold the dosa in half and then into a triangle.
- Note - To prevent the dosa from sticking, you can take it out from the pan and place it on a perforated surface like a large sieve (or a traditional neer dosa cooling sieve). Let it cool completely and then fold it.
- Serve hot with any chutney or curry.
- Before pouring the next dosa batter, sprinkle some water over the pan and immediately wipe it with a cloth. This step will bring down the temperature of the pan a little. You want the pan to be nicely hot but not very very hot.
Video
Notes
Grind the soaked rice and coconut with only ¼ cup of water. It will ensure the rice is finely ground into a 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 that if the dosa is not porous, the batter is thick.
If the batter becomes too thin, the dosas will fall flat and break when lifted. In this case, add a bit of rice flour to slightly thicken the batter.
The pan should be hot enough to sizzle when you pour the batter into it. Splash some water on it to check if it's nicely heated. If the water dances and evaporates immediately, the pan is hot enough to pour the batter.
Stir the batter before pouring the dosa, as the rice particles tend to settle.
Cook the dosa uncovered for the first 30-40 seconds. If you cover it immediately after pouring the batter, steam will collect at the base of the lid and drip onto the dosa as soon as you remove the lid, making it soggy.
Don’t stack Neer dosas while they are still hot. Let them cool down completely before storing them in a container or casserole.
Nutrition
Calories: 70kcal | Carbohydrates: 2g | Fat: 6g | Saturated Fat: 6g | Sodium: 585mg | Potassium: 57mg | Fiber: 1g | Calcium: 3mg | Iron: 0.4mg
