Neer Dosa Recipe Mangalorean Rice Crepes Whiskaffair

on Aug 30, 2022, Updated Dec 08, 2023 You may like some more Mangalorean recipes: Kori Rotti, Mangalorean Chicken Sukka, Goli Baje, and Paneer Ghee Roast.

About Neer Dosa

Neer means water in Tulu (Mangalorean language) and Kannada; hence Neer Dosa translates to “water dosa.” Neer Dosa is a Mangalorean bread made with rice as its base. It is also popular in the rest of the Konkan region of India. The batter for this dosa is watery and thin, hence the name. Neer Dose is light, fluffy, and soft, like lacy crepes. Unlike regular dosas, the rice batter for neer dose does not need fermentation. All you need is the rice’s soaking time. Serve it for breakfast with veg sagu, veg kurma, or any South Indian chutney you choose. You can also enjoy it for brunch or lunch with a delicious fish or chicken curry.

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 instead of fresh coconut if it’s unavailable. Salt – Adjust according to taste. You will also need oil or ghee to grease the pan while cooking the dosas. 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 paste. Scrape the sides of the blender a few times while blending. The paste must be really smooth, and you should not feel any grittiness when you rub it between your fingers. Now add 3 cups of water to the bowl to make a thin batter. The consistency of the batter should be like milk. Brush it with very little oil. Stir the thin batter well and pour a ladleful from the outside towards the inside. (check out the neer dosa recipe video for details) Pour more batter in the gaps. Note – Your batter is thick if the dosas do not come lacy and have pores. Add some more water to it. This dosa is white in color and soft, not crispy. Fold the dosa in half and then into a triangle. Note – To prevent the dosa from sticking, remove it 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 water over the pan and immediately wipe it with a cloth. This step will bring down the pan’s temperature a little. You want the pan to be nicely hot but not very hot. Ensure 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 while lifting. In this case, add some rice flour to slightly thicken the batter. The pan should be nicely hot when you pour the batter on it. Splash some water on it to check that it’s nicely heated. If the water dances and evaporates immediately, the pan is hot enough to pour the batter. Stir the watery batter every time before pouring the dosa, as the rice particles tend to settle down. Cook the dosa uncovered. If you cover it while cooking, steam will collect at the base of the lid, and it will drip on the dosa as soon as you remove the lid, making the dosa soggy. Don’t stack Neer dosas while they are still hot. Let them cool down completely before storing them in a container or casserole.