South Indian · Breakfast
Neer dosa (Mangalorean thin rice crepes)
Neer dosa is a delicate, paper-thin crepe made from soaked rice and a little coconut, ground into a batter as thin as milk. It needs no fermentation and no urad dal, so it is light, soft and quick to make once the rice has soaked. The crepes are cooked without flipping and folded into neat triangles.
- Prep15 min
- Cook30 min
- Waiting5 h
- Servings4
- Total5 h 45 min · Per serving≈250 kcal
Ingredients
Tap an ingredient to tick it off as you cook.
Method
Waiting: Soaking the rice (5 h)
- Rinse the rice 3 times until the water runs fairly clear. Soak it in plenty of water for 4–5 hours.
- Drain the rice and grind it with the coconut and 1 cup water to a very smooth batter. Rub a little between your fingers; it should feel silky, not gritty.
- Pour the batter into a bowl, add the salt and stir in 1 1/2–2 cups more water. The batter should be thin and watery, like milk.
- Heat a non-stick or well-seasoned iron tawa over medium-high heat and grease it lightly with oil.
- Stir the batter from the bottom, fill a ladle and pour it from the edge of the pan in a circle, working inwards to fill the gaps. Do not spread it with the ladle.
- Cover with a lid and cook for 1–2 minutes until the top looks set and the edges lift slightly. Do not flip and do not let it brown.
- Fold the dosa in half and then in half again to make a triangle. Transfer to a plate, stir the batter and repeat; do not stack hot dosas flat or they stick together.
About this dish
Neer dosa comes from coastal Karnataka, especially Mangalore and Udupi, where it is part of Tulu home cooking. "Neer" means water in Tulu and Kannada, a nod to the very thin batter. In Tulu it is also called neer dose. It is eaten for breakfast or dinner, and also at festive meals alongside spicy chicken or fish curries in non-vegetarian homes.
Vegetarian families serve neer dosa with coconut chutney, sambar, vegetable curries, or sweet grated coconut mixed with jaggery. The secret is the batter consistency: it should run off a spoon like milk. Because the batter settles quickly, always stir it from the bottom before pouring each dosa. A well-seasoned iron tawa or a good non-stick pan gives the best lacy result.
Tips
- If the dosa breaks or will not lift, the batter is too thick or the pan is not hot enough; add a little water and wait for the pan to heat.
- Coconut makes the dosas softer and tastier, but you can leave it out for a plain rice version.
- Keep cooked dosas covered with a cloth so they stay soft until serving.
Serve with
Serve warm with coconut chutney, sambar or a vegetable kurma.
Goes well with: Coconut Chutney, Sambar
