Neer Dosa

Name: Neer Dosa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 250 g raw rice; 3 tbsp Grated coconut; 1 tsp Salt; 500 ml Water; 2 tbsp oil

Wafer-thin, lacy rice crepes made from a runny unfermented batter, a delicate coastal Karnataka breakfast eaten with coconut milk or curry.

🇮🇳India· Karnataka

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 150 kcal

Ingredients

0 of 5 gathered

Servings

250 g raw rice — soaked 4 hours
3 tbsp Grated coconut — optional, for extra softness
1 tsp Salt — to taste
500 ml Water — approximately, to thin the batter
2 tbsp oil — for greasing the griddle

Equipment

•Flat griddle (tawa)
•Blender

Nutrition

Per serving, approximate

Calories: 150 kcal
fat: 2 g
carbs: 32 g
fibre: 1 g
protein: 3 g
calories: 150 kcal

Instructions

1
Drain the soaked rice. Blend it with the coconut and a little water into a completely smooth paste.
2
Mix in water until the batter is very runny like milk. Add the salt.
3
Heat a flat griddle. Lightly grease the hot surface with a few drops of oil.
4
Stir the batter well. Pour a ladleful onto the hot griddle in a swirling circular motion so it spreads thin.
5
Cover with a lid and cook on medium heat. Remove the lid when edges lift and small holes appear, without flipping.
6
Fold the cooked dosa (thin rice pancake) into a semi-circle or roll it. Take it off the griddle.
7
Repeat the process with the remaining batter. Always stir the batter before pouring each one.

Chef's tips

Make the batter much thinner than standard dosa batter, almost like milk, to get classic lacy holes. Never flip the dosa because it cooks completely under the lid.