Neer Dosa (Mangalorean Rice Crepes)

three folded neer dosas on a white plate.

4.80 from 49 votes

Neer Dosa are soft, thin and lacy crepes made with a simple batter of rice, water and salt. This quick recipe does not need fermentation and yields light, gluten-free and vegan crepes that are easy to make.

Prep Time5

Cook Time30

Total Time5 30

Course: Breakfast

Cuisine: Karnataka, South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings: Neer Dosa

Calories: 55kcal

Author: Dassana Amit

Ingredients

1 cup or (200 grams) rice – surti kolam or parmal rice or sona masuri
water as required for soaking rice
¼ to ⅓ cup water to grind or blend
1.5 to 2 cups water to be added later
salt as required
oil as required

US Customary - Metric

Instructions

Making neer dosa batter

Rinse the rice grains a few times. Soak them in enough water for 4 to 5 hours or overnight.
Later drain the soaked rice and add them in a blender or a mixer-grinder.
Add water for grinding or blending the rice. Do not add a lot of water as then you won't be able to grind the rice finely.
Grind to a smooth and fine batter and then transfer the batter to another bowl or pan.
Add water again to get a thin, flowing, runny and watery consistency. I added 2 cups of water.
The addition of water depends on the quality and kind of rice. So add water as needed.
Then add salt as required and mix well.

Making neer dosa

Heat a cast iron pan or a non stick pan on medium to medium-high heat. Drizzle ½ teaspoon of oil.
Just spread the oil all over with a spoon or small piece of cotton kitchen napkin or with half of an onion.
Stir the batter in the bowl with the ladle. Then fill the ladle with the batter.
Pour the batter moving outwards to inside like the way we do for rava dosa.
Fill in the large gaps too with some of the batter.
Cover with a lid and cook the dosa till the batter firms up. Don't brown it or flip it. The edges will also separate when the dosa is cooked. You can drizzle a bit of oil on the top of neer dosa if you prefer.
Make a triangular fold on the tawa itself.
Then remove the dosa and place it in a plate. Make neer dosa this way and place them separately without them touching each other in a plate.
Serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.

Notes

Batter consistency: The batter should be thin, watery and easy to pour. If thick, add water. If too thin, add a little rice flour.
Heat the pan well: Cook on a medium to medium-high heat. A well-heated tawa helps get the lacy texture.
Use a seasoned pan: A well-seasoned cast iron tawa works best. You can also use a non-stick pan.
Stir the batter: Stir before making each dosa as the rice settles at the bottom.
Adding coconut: Add 2 to 3 tablespoons grated coconut while grinding for extra flavor.
Rice options: Use sona masuri, surti kolam, ponni or basmati rice.
Storage: Do not stack while hot as they may stick. Once cooled, stack or place parchment between each dosa.
Serving: Neer dosa tastes best hot, but remains soft even after cooling.

Nutrition