Paper-thin, lacy Mangalorean rice crepes made from a watery batter — soft, delicate and perfect with coconut chutney.
Ingredients
2 cups raw rice soaked
Grated coconut
Salt
Water
Method
About Neer Dosa: Neer Dosa means water dosa in Tulu. It is from the Mangalore and Udupi region of Karnataka. These are the most delicate, paper thin, snowy white dosas made from a very watery rice batter with no fermentation needed. They are soft, lacy and slightly translucent.
Soak the rice: Wash 2 cups raw rice thoroughly. Soak in plenty of water for 4-6 hours minimum. The rice must be well soaked for a smooth batter.
Grind the batter: Drain the soaked rice and grind in a blender with 1 cup fresh grated coconut and water to an extremely smooth batter. The batter must be smoother than regular dosa batter — grind for a longer time.
Make it very thin: Add water gradually and stir until the batter is very thin — much thinner than regular dosa batter, almost like thin rice water. The batter should flow very freely off a spoon. Add about 2-3 cups of water total. Add salt to taste.
Heat the pan: Heat a flat non-stick pan or iron tawa on medium heat. Rub with a cloth dipped in oil — do not apply too much oil as neer dosa should be almost oil-free.
Pour the batter: Pour a ladleful of batter into the pan. Unlike regular dosa do not spread with a ladle. Instead tilt and swirl the pan itself so the thin batter spreads naturally into a round. The batter is so thin it spreads on its own.
Cover and steam: Cover the pan immediately with a lid. Cook on medium heat for 2-3 minutes. Neer dosa is cooked only on one side and only by steaming under the lid — never flipped.
Remove carefully: When the dosa looks cooked — no wet batter visible on top, edges lifting slightly — slide a spatula underneath gently and fold into a triangle or roll into a cylinder while still on the pan.
Stack with coconut: Traditional Neer Dosa is served stacked with fresh grated coconut between layers to prevent sticking. Place a cooked dosa, sprinkle coconut, place next dosa, sprinkle coconut and continue stacking.
Serve: Serve immediately with coconut chutney, chicken or mutton curry, or simply with jaggery and coconut for a sweet version. Neer Dosa has a clean, mild flavour that pairs with both spicy and sweet accompaniments.