📝 About This Recipe
Originating from the Tuluva community of Mangalore, Neer Dosa literally translates to 'Water Dosa,' characterized by its incredibly thin, lacy texture and snow-white appearance. Unlike traditional dosas, this delicacy requires no fermentation, relying instead on a silky-smooth batter of soaked rice and fresh coconut. These crepes are celebrated for their melt-in-the-mouth softness and are the perfect gluten-free accompaniment to spicy curries or sweet coconut milk.
🥗 Ingredients
The Batter Base
- 2 cups Sona Masuri Rice (raw white rice; do not use parboiled or basmati)
- 1/2 cup Fresh Grated Coconut (white part only for a snowy finish)
- 4 to 4.5 cups Water (divided use for grinding and thinning the batter)
- 1 teaspoon Sea Salt (adjust to taste)
For Cooking
- 2-3 tablespoons Coconut Oil (for greasing the pan; provides authentic aroma)
Classic Sweet Accompaniment (Kayiana)
- 1 cup Fresh Coconut Milk (thick consistency)
- 3 tablespoons Jaggery Powder (adjust for desired sweetness)
- 1/4 teaspoon Cardamom Powder (freshly ground)
👨🍳 Instructions
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1
Rinse the Sona Masuri rice 3-4 times in cold water until the water runs clear to remove excess surface starch.
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2
Soak the rice in ample water for at least 4 to 5 hours, or ideally overnight, to ensure the grains soften completely for a grit-free batter.
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3
Drain the soaking water and transfer the rice to a high-speed blender. Add the freshly grated coconut.
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4
Add about 1 cup of fresh water and blend until you achieve an exceptionally smooth, fine paste. There should be no grainy residue when rubbed between your fingers.
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5
Pour the thick paste into a large mixing bowl. Add the salt and the remaining 3 to 3.5 cups of water.
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6
Whisk thoroughly. The consistency must be like thin buttermilk or heavy cream—very watery. If you dip a spoon, it should barely coat the back.
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7
Heat a non-stick or well-seasoned cast iron griddle (tawa) over medium-high heat. Test the heat by sprinkling a few drops of water; they should sizzle and dance.
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8
Lightly grease the pan with a few drops of coconut oil using a silicone brush or a halved onion.
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9
Stir the batter well from the bottom (as the rice solids settle quickly). Pour a ladleful of batter starting from the edges of the pan and moving toward the center.
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10
Do not spread the batter with the ladle like a traditional dosa. Let the watery batter flow naturally to fill the gaps, creating a lacy pattern.
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11
Cover the pan with a lid and steam-cook for about 60-90 seconds. Neer dosa is cooked only on one side and is never flipped.
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12
Once the edges start to lift and the top looks dry and opaque, the dosa is ready. It should remain white, not browned.
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13
Gently fold the dosa into a half-moon and then into a triangle while still on the pan. Remove and place on a plate, ensuring they don't overlap while piping hot to prevent sticking.
💡 Chef's Tips
Consistency is key: If the dosa is cracking, the batter is too thick; if it's too watery, it won't hold shape—add a tablespoon of rice flour to fix the latter. Always stir the batter before making every single dosa as the rice sediment settles at the bottom rapidly. Use a lid while cooking; the steam is what cooks the top of the dosa perfectly since we don't flip them. Avoid over-greasing the pan; a very light film of oil is enough to ensure the lacy holes form correctly. Cool the dosas slightly before stacking them, otherwise, they will stick together and become a single mass.
🍽️ Serving Suggestions
Serve hot with 'Kori Gassi' (Mangalorean Chicken Curry) for the ultimate authentic experience. Pair with a sweet mixture of grated coconut, jaggery, and cardamom for a delightful breakfast. Enjoy with a spicy Coconut Chutney and a bowl of hot Sambar. Serve alongside a bowl of sweetened coconut milk flavored with cardamom (Kayiana). Pairs beautifully with a hot cup of South Indian Filter Coffee.