Neer dosa
Light and soft Neer dosa, originating from the state of Karnataka, is a masterclass in how three simple ingredients can create pure, ethereal comfort. The airy elegance of this Mangalorean classic is known for its signature lacy texture and meltingly soft feel. Made with a simple, water-thin rice batter and no fermentation, these crepes are as quick to prepare as they are delicate. They serve as the perfect, neutral canvas for soaking up spicy coconut-based curries or sweet jaggery mixtures.
Equipment
- 1 mixer grinder
- 1 pan
- 1 spatula
- 1 ladle
Ingredients
- 1 cup short grain white rice soaked overnight
- 1/2 cup grated coconut
- 1/4 cup water for grinding
- 2 cups water for making the batter
- salt to taste
Instructions
- The secret to perfect light and soft neer dosas lies in the water to rice proportion. Follow the below recipe precisely to get perfect neer dosas every time.
- Wash and soak 1 cup short grained white rice overnight.
- In the morning discard the soaking water and transfer the rice to the mixer. Also add 1/2 cup freshly grated coconut to the mixer jar. Grind the rice and coconut together with 1/4 cup water.
- Take the batter out in a bowl and add 2 cups water to it. The batter should be flowy like water.
- Add salt to taste and your batter is ready.
- To make the neer dosas heat the non stick pan to the right temperature. It should be very hot but not smoking hot. A few drops of water sprinkled on it should immediately sizzle and evaporate.
- Ensure you stir your batter well every time before preparing each dosa as the water tends to stand up and the rice settles at the bottm.
- Make sure you keep the flame on high heat while pouring the batter or else you will not get that lacy finish that neer dosas are so famous for.
- Now take a ladle full of batter and start pouring from the edges of the pan. Go round about the pan and then start moving inwards filling the gaps as you go. You can twirl the pan if you want but there is no real need of it. The batter automatically takes the shape of the pan.
- Once the dosa is set reduce the flame to medium. Drizzle some oil around the neer dosa and on top of it.
- Cook the dosa for about a minute and a half only on one side. After 1 to 2 mins the dosa will start leaving the sides of the pan. Now gently fold the dosa into a triangular shape with the help of the spatula and slide it into a plate.
- Repeat the above steps for the rest of the neer dosas.
- Light, soft and lacy neer dosas are ready. Enjoy with chutney and a hot cup of coffee. Happy eating!
Notes
Use the same cup to measure the rice, coconut and water.