Easy Neer Dosa Recipe: How to Make Soft and Lacy Crepes
6 hours 10 minutes
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About Easy Neer Dosa Recipe: How to Make Soft and Lacy Crepes
Craving incredibly thin and delicate crepes? Discover the magic of Neer Dosa, a South Indian delicacy hailing from Karnataka. These light and flavorful crepes are surprisingly simple to make, requiring only rice, salt, and water—no fermentation needed!This easy-to-follow recipe guides you through every step, from soaking the rice to achieving that signature lacy texture. Imagine biting into a warm, soft dosa, its delicate flavor enhanced by a dollop of creamy coconut chutney.Perfect for a delightful breakfast or brunch, Neer Dosa is a quick and healthy meal that will impress your taste buds and leave you wanting more.
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See the 30-Day PlanRecipe Time & More
Prep6 hours
Cook10 minutes
Total6 hours 10 minutes
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch. Soak the rice in 3 cups of water for 4-5 hours, or preferably overnight.
- Drain the rice completely. In a blender, combine the drained rice, salt, and ½ cup of fresh water.
- Grind the mixture into a smooth batter. Transfer the batter to a bowl.
- Gradually add 1½ to 2 cups of water to the batter, mixing well until it reaches a thin, pouring consistency similar to milk.
- Heat a non-stick pan or griddle over medium heat. Lightly grease the pan with oil. This prevents the dosa from sticking.
- Give the batter a good stir. Pour a ladleful of batter onto the hot pan and quickly swirl it to spread the batter evenly into a thin circle. Fill any gaps with a little more batter.
- Cover the pan and cook for about 2 minutes. Covering the pan traps steam and helps the dosa cook evenly.
- Cook until the edges of the dosa start to crisp and lift away from the pan. The dosa itself should appear slightly lacy.
- Fold the dosa in half to form a semi-circle, or fold the corners together to create a triangle.
- Transfer the neer dosa to a serving plate. Serve immediately with coconut chutney.
Recipe Notes
Good To Know
- Leftover batter can be refrigerated and used the next day.
- If you refrigerate the batter, bring it to room temperature and mix well before making dosa.
- Cold dosa batter will stick to the pan.
Expert Tips
- For crispier dosas, use a well-seasoned cast iron pan.
- Spread the batter thinly for a delicate, lacy dosa.
- Add a pinch of fenugreek seeds to the batter for enhanced flavor.
Storage Instructions
- Store leftover dosas in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a microwave.
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Recipe Nutrition
Calories: 400kcalCarbohydrates: 74gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 313mgPotassium: 106mgFiber: 1gSugar: 0.1gCalcium: 37mgIron: 1mg
Shakuntla Tulshyan
Articles: 90
3 Comments
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Perfect dish! Can’t wait to cook it.
I’m excited to make this at home!
Looks so wonderful! Thanks for posting.