Neer Dosa (Mangalorean Style)

three neer dosa layed on each other with coconut chutney on the side

5 from 3 votes

Neer Dosa, also known as Neeru Dose, is a popular South Indian breakfast delicacy. This delightful dish is known for its incredibly soft, thin, and lacy rice crepes made using just four simple ingredients - rice, fresh coconut, water, and salt.

Course Breakfast

Cuisine Indian

Keyword mangalorean style neer dose, neer dosa, neeru dose

Diet Vegan

Method Blender/Food Processor, Stovetop

Prep Time 5

Cook Time 10

Soaking Time 6

Total Time 6 15

Servings dosa

Calories 75kcal

Author Bhavana Patil

Ingredients

1 cup rice (preferably sona masuri or any regular rice)
2 ½ cups water divided
¼ cup fresh grated coconut (optional but recommended)
½ teaspoon salt
oil for greasing

Instructions

Rinse the sona masuri rice 2-3 times under running water until the water runs clear (removes extra starch), and drain the remaining water.
Soak the rinsed rice in enough water for about 5-6 hours or overnight in a large bowl.
After soaking, drain the water from the rice.
To a blender, add the soaked & drained rice, fresh grated coconut (optional but recommended), ½ cup of water, and grind until a smooth paste.
Transfer the paste to a mixing bowl. Then add 2 cups of water and salt. Mix everything well. If the batter is too thick, add a little more water to adjust the consistency.
Heat a seasoned iron tawa or non-stick pan over medium heat. Grease the skillet lightly with oil.
Once the skillet is hot, pour a ladleful of neer dosa batter from the outer edges and move towards the center to form a thin and round dosa. The batter will spread on its own due to the batter's thin consistency.
You can also drizzle some oil around the edges of the dosa if desired. I did not use the oil in this recipe.
Cover the dosa with a lid and cook on medium-low flame for about 40-60 seconds or until the edges start to leave the sides of the skillet or the pan. There is no need to cook the dosa on the other side.
Then gently fold the dosa into a half moon and again fold it into a triangular shape. Transfer it to a plate. Repeat the same process to make the remaining neer dosa.
Serve hot or warm with the side dish of your choice, like coconut chutney, tomato chutney, sambar, or pickle.

Video

Nutrition