Neer dosa/Rice crepes

Neer dosa is a soft lacy rice crepes made out of rice. This is a Mangalore cuisine. Easy to make as no fermentation required. You can use any raw rice Dona masoori, idili rice or dosa rice.

 

Preparation time: 4hrs

Cook time: 10mins

Total time: 4hrs 10mins

Serve: 10dosa

Cuisine: Mangalore, South Indian

Type: Breakfast

Author: Nivi Marshal

 

Ingredients:

Raw rice- 1cup

Grated coconut- 2tbsp(optional)

Salt- as required

Water- as required

*1cup=120ml

 

How to prepare Neer dosa:

• Soak the rice for 3-4 hours. Wash it thoroughly and drain the water completely, measure it in a cup or bowl.
• In the same bowl measure twice the quantity of soaked rice and keep aside this will be used for grinding and mixing the batter.
• Now add grated coconut and salt in a mixer along with soaked rice. Add water and grind into fine paste, transfer this to a bowl and add the remaining water mix well.
• Heat the tawa grease oil, mix the batter with ladle , take a ladle full of batter and pour it over hot tawa from outside similar to what we do for rava dosa. If required turn or rotate the tawa to make the batter spread equally.
• Within few second the dosa will start to leave the sides, don't let the dosa to turn brown. Fold the dosa remove from tawa, transfer to a plate. Don't stack the dosa when it is hot, they will stick together.
• Neer dosa is ready to serve with coconut chutney or sambar. This goes well with grated coconut mixed with jaggery or coconut milk or with jaggery mixed milk.

 

Tips:

• If added too much water to the batter dosa will break while lifting, in case add little more rice flour.
• If batter is thick it won't form holes, also will crack.

Stir the batter each time while making dosa.