Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
Jump to recipe ↓
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.
Nutrition
Per serving, from 2 servings.
Estimate: FairThe serving is an estimated number of pieces, not weighed.
247kcal
Where the calories come from
- Protein3.5 g6%
- Carbohydrate37.8 g62%
- Fat8.8 g32%
- Sugars
- 0.4 g
- Saturated fat
- 2.6 g
- Fibre
- 1.1 g
- Sodium
- 588 mg
- Potassium
- 71 mg
- Calcium
- 29 mg
- Iron
- 0.5 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
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.
More Indian recipes to cook
Farali Pattice
Farali pattice are Gujarati fasting cutlets of potato bound with arrowroot and filled with coconut and peanut.
Farali Singhara Samosa
Farali samosa uses water chestnut flour for the pastry, so it can be eaten while fasting.
Gujarati Khandvi
Khandvi cooks a gram flour and yoghurt batter to a paste, spreads it thin and rolls it into tight spirals.
Instant Gujarati Handvo
Handvo bakes a savoury lentil and vegetable batter into a cake with a crust on both sides.
Instant Rava Idli
Rava idli steams a semolina and yoghurt batter, ready without the overnight fermenting of a rice idli.
Jain Kacche Kele Ki Tikki
Kacche kele ki tikki shapes raw banana with water chestnut flour into fasting-day cutlets, made Jain-style.