Light and Lacy Neer Dosa: A Mangalorean Delicacy
2 hours 10 minutes
1143 reads
About Light and Lacy Neer Dosa: A Mangalorean Delicacy
Imagine the lightest, laciest crepe melting in your mouth, a whisper of sweetness balanced by the tangy heat of chutney. That's the magic of Neer Dosa, a South Indian delicacy hailing from the coastal regions of Mangalore and Udupi.Meaning "water dosa" in Tulu, this incredibly simple crepe requires no fermentation, making it a quick and satisfying breakfast or light meal. Its delicate texture and subtle sweetness pair perfectly with a variety of chutneys or a simple coconut-jaggery mixture.This recipe guides you through the effortless process of making neer dosa from scratch, bringing the vibrant flavors of South India straight to your kitchen.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep2 hours
Cook10 minutes
Total2 hours 10 minutes
Ingredients
For Cooking
- 5-6 tsp Oil
Instructions
- Soak the dosa rice in water for 2 hours. This softens the rice grains for smoother grinding.
- Drain the rice, reserving the soaking water. In a mixer jar, combine the drained rice and freshly grated coconut.
- Grind the rice and coconut into a very fine paste. Gradually add the reserved soaking water (or fresh water) until you achieve a thin, flowing batter consistency, similar to crepe batter.
- Season the batter with salt. Heat a lightly oiled non-stick skillet or tawa over medium heat.
- Reduce the heat to low. Pour a ladleful of batter onto the hot skillet, quickly swirling it to create a thin, even layer. The batter should spread easily, forming lacy edges.
- Increase the heat to medium and cover the skillet. Cook for 1-2 minutes, or until the edges of the dosa begin to curl and the surface appears set. Neer dosa is cooked only on one side, so do not flip it. This steaming process ensures a soft, pliable texture.
- Carefully remove the neer dosa from the skillet and fold it in half or into quarters. Serve immediately with your favorite chutney or a mixture of freshly grated coconut and jaggery.
Recipe Notes
Good To Know
- Using coconut in the batter adds a pleasant aroma.
- The batter should be a very fine paste.
- Thin batter yields thin, soft dosa.
- A good batter consistency is key: this recipe uses a ratio of approximately 1 part batter paste to 2 parts water.
- Mix the batter before making each dosa to prevent settling.
- Splash the batter onto a low-flame skillet, then cook the dosa on high flame.
- Always cover the skillet while cooking.
- Avoid overcooking; neer dosa shouldn't brown like other dosas.
- Cool each dosa before stacking to prevent sticking.
Expert Tips
- For extra-thin and crispy dosa, use a non-stick skillet and ensure it's hot before adding the batter.
- Experiment with adding finely chopped herbs or spices to the batter for variations in flavor.
- Serve neer dosa immediately for the best texture and taste. They are best enjoyed fresh off the skillet.
Storage Instructions
- While best enjoyed fresh, leftover neer dosa can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat them in a dry skillet or microwave until warmed through.
Related Posts You May Like
Recipe Nutrition
Calories: 296kcalCarbohydrates: 50gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 783mgPotassium: 83mgFiber: 1gSugar: 0.3gVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Pavithra M Adiga
Articles: 27
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so inviting! Thank you.
Looks so delicious! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.