Neer Dosa
Coastal Karnataka's lacy, paper-thin rice crepes with a milky sheen from ground coconut. No fermentation, no flipping, just a delicate melt-in-the-mouth breakfast.
35 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Richness
Method
- 1Rinse the raw rice well and soak it for at least three hours.
- 2Drain and grind the rice with the grated coconut to a very smooth paste.
- 3Thin the batter with water until it is watery, roughly the consistency of thin milk.
- 4Stir in the salt; the batter must be pourable, never thick.
- 5Heat a well-seasoned tawa on medium-high until a drop of water skitters across.
- 6Lightly grease the pan, then pour the batter from the outer edge inward in a swirl.
- 7Do not spread it with the ladle; let the thin batter find its own lacy shape.
- 8Cover and cook until the top sets and the edges lift, about a minute.
- 9There is no need to flip; the dosa cooks through on one side.
- 10Fold into a triangle and slide off the pan.
- 11Serve hot with coconut chutney or a mild coconut curry.
Frequently asked
About 35 minutes total — 15 min prep and 20 min cooking.
Yes — Neer Dosa is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
