Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
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4 hr 35 mintotal
35 min hands-on4 hr hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
Drain the soaked rice completely. Transfer it to a blender jar along with the grated fresh coconut.
Add a splash of water and blend into a completely smooth, exceptionally fine paste. There should be no grit.
Transfer the batter to a large bowl. Add salt and the remaining water. Whisk well. The batter MUST be thin and watery, like milk.
Heat a non-stick or cast-iron tawa on high heat. Grease it lightly with oil. The pan must be very hot.
Stir the watery batter (rice flour settles at the bottom). Take a ladle full of batter and splash/pour it quickly from the outer edges towards the center of the pan. It will instantly form a lacy, hole-filled pattern.
Do not spread it with the ladle like a regular dosa. Fill any large gaps with a few more drops of batter.
Cover the pan with a lid immediately and cook on medium heat for 1.5 to 2 minutes.
1 min 30 sec–2 min
Remove the lid. The dosa will look opaque and slightly shiny. (Neer Dosa is NEVER flipped and NEVER browned).
Carefully fold it in half, then into a triangle (quarter fold) directly on the tawa.
Remove gently and serve.
How to tell it's done
Stark white, lace-like, unbelievably soft, moist, and melt-in-the-mouth delicate.
Getting it right
Tip
The batter must be watery, and the pan must be smoking hot when pouring to get the characteristic lacy holes. Always stir the batter before making each new dosa.
What to serve it with
Extremely versatile. Serve with sweet coconut milk and jaggery for breakfast, or with spicy Chicken Ghee Roast or Veg Kurma.
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