Karnataka Neer Dosa Thin Rice Crepe Coastal Mangalore

Method

1. 1

   Drain soaked rice. Blend with fresh coconut (if using) and 2 cups water into a completely smooth, very thin batter — thinner than water, almost like diluted milk.

2. 2

   Neer means water in Tulu — this is the characteristic of this dosa. No fermentation needed.

3. 3

   Add salt. The batter should pour easily and coat a ladle very lightly.

4. 4

   Heat a non-stick or well-seasoned iron tawa on medium-high until very hot.

5. 5

   Lightly grease with a small amount of oil.

6. 6

   Pour a full ladle of batter from a height in a circular motion — do not spread.

7. 7

   The thin batter will run and fill the tawa naturally creating a lacy, holey pattern. Do not tilt or spread.

8. 8

   Cover with a lid. Cook on medium 1 to 2 minutes only — the steam finishes cooking the top. Do not flip neer dosa.

9. 9

   Gently fold and serve with coconut chutney or fish curry.