Karnataka · Breakfast
Neer Dosa
ನೀರ್ ದೋಸೆ · Neer Dose · Coastal Karnataka Rice Crepes
Neer dosa is a soft, thin rice crepe from coastal Karnataka made with a watery, unfermented batter. Soak raw rice, grind it very smooth with a little coconut, then dilute and pour it onto a hot tawa. Cover briefly and cook on one side, without the spreading used for fermented dosa.
- vegetarian
- vegan
- gluten-free
Ingredients
- 240 g (approximately 1 1/4 cups)Polished Sona Masoori rice Organic MandyaRaw, uncooked rice; weigh before soaking.
- 30 g (approximately 1/3 cup grated)Fresh coconutLoosely packed.
- 750 ml (3 cups)WaterAllocate 250 ml for grinding and up to 500 ml for dilution; additional soaking and rinsing water is discarded.
- 4.5 g (3/4 tsp)SaltFine salt.
- 15 ml (1 tbsp)Cold-pressed coconut oil Organic MandyaFor lightly greasing the pan throughout the batch; approximately 13.5 g.
Method
Rinse the rice
Rinse the raw rice in a sieve under running water for about 1 minute, until the runoff is mostly clear.
⏱ 1 minSoak the rice
Soak the rice in at least 750 ml (3 cups) additional water for 4 hours at room temperature.
⏱ 4 hDrain the rice
Drain the soaked rice completely through a sieve just before grinding.
Grind a smooth paste
Grind the drained rice and coconut with the allocated 250 ml water for 4–5 minutes, until a drop rubbed between your fingers feels smooth rather than gritty.
⏱ 5 minThin the batter
Stir the salt and up to the remaining 500 ml water into the paste, until the batter flows freely like thin milk and leaves only a light coating on a spoon.
Heat the tawa
Heat a well-seasoned flat or shallow-sided tawa over medium-high heat for 3 minutes, until a drop of water sizzles immediately.
⏱ 3 minGrease lightly
Wipe a few drops of the measured coconut oil over the hot pan using folded kitchen paper held in tongs, leaving no visible pool of oil.
Pour the dosa
Pour about 80 ml (1/3 cup) freshly stirred batter over the hot tawa, tilting the pan immediately to form a thin, roughly 18 cm round rather than spreading with a ladle.
Cook under a lid
Cook covered over medium heat for 60–90 seconds, until the top is fully set and the edges lift; leave the dosa unturned.
⏱ 1 minCool briefly on a plate
Rest the lifted dosa flat on a lightly oiled plate for about 30 seconds, until the surface is no longer tacky.
⏱ 30 secFold the dosa
Fold the cooled dosa into a loose quarter; follow steps 7–11 for the remaining batter, allowing about 20 minutes for the batch.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- The 255-minute preparation allowance includes 4 hours of soaking and approximately 15 minutes of hands-on preparation.
- Stir from the bottom of the batter bowl before every pour because the rice settles quickly.
- Start with slightly less dilution water and cook a trial dosa; add 15 ml (1 tbsp) water at a time if it is thick and heavy.
- Keep freshly cooked dosas separate until their surfaces lose tackiness so they do not stick together.
Serving
Serve warm with coconut chutney or a vegetable curry. For a sweet accompaniment, offer a little grated coconut mixed with jaggery separately.
Storage
Refrigerate unfermented batter promptly in a covered container and use within 24 hours. Refrigerate cooked dosas within 2 hours, use within 24 hours and reheat briefly in steam until hot throughout.
Variations
- Coconut-free neer dosa: omit the coconut and begin with 50 ml less dilution water, adding more according to the trial dosa.
- Coconut milk version: replace 100 ml of the dilution water with 100 ml (1/3 cup plus 1 tbsp plus 2 tsp) thin, unsweetened coconut milk.
Nutrition per serving
| Energy | 276 kcal |
|---|---|
| Protein | 4.5 g |
| Carbohydrates | 49.1 g |
| Fat | 6.3 g |
| Fibre | 1.5 g |
Approximate, calculated from raw rice, coconut and all measured coconut oil; one serving is three of twelve dosas. Excludes chutney, curry and sweet accompaniments.
Questions people ask
Does neer dosa batter need to ferment overnight?
Neer dosa batter is cooked without fermentation. The soaking stage softens raw rice so it can be ground smoothly; it is not an overnight batter-rising stage. Once the soaked rice is ground and diluted, cook the dosas straight away or refrigerate the batter promptly.
Which rice works for coastal Karnataka neer dosa?
Raw, uncooked white rice such as polished Sona Masoori works for this version. Soak it thoroughly and grind until there is no graininess between your fingers. Parboiled idli rice behaves differently and is not the intended choice for the same water ratio.
Why does my neer dosa break or stick?
A gritty batter, a poorly seasoned pan or lifting the dosa before it sets can cause tearing. Grind the rice very smooth, grease the hot tawa lightly, and wait until the top is dry. Check the batter dilution with a trial dosa before changing several things.
How thin should neer dosa batter be?
Aim for a batter that pours like thin milk, with rice solids settling when the bowl stands. It should coat the pan as you tilt it rather than need spreading. Add water gradually and test a small dosa; excessive dilution makes the cooked crepe fragile.
Can I make neer dosa without coconut or urad dal?
Urad dal is not used in this neer dosa recipe, so there is nothing to replace. Coconut is optional and can be omitted, though the flavour and fold will change slightly. Start with less dilution water, then adjust after cooking one small trial dosa.
Photo: Organic Mandya · © Organic Mandya
