Neer Dosa Recipe | Rice Crepes (Vegan and Gluten Free)
Neer Dosa or Neer Dose is a soft, thin, light, addictive lacy rice crepe prepared using rice batter. One of the easiest dosas to make, and no fermentation is required. This is a popular recipe from the Mangalore Udupi Tulunadu region.You can serve neer dosa with chutney and sambar. These crepes are dairy-free, vegan, and gluten-free.
Servings: 14
Calories: 117kcal
Equipment
- 1 Non stick pan or cast iron tawa
Ingredients
- 2 cups Raw rice
- ½ cup Grated coconut
- 3 ½ cups Water, adjust accordingly
- Salt, to taste
- Oil for cooking dosa, I prefer coconut oil for authentic taste
Instructions
Wash and soak rice
- Nicely wash and soak the rice for atleast 1 hour. You can even soak it overnight if you plan to make it early for breakfast.2 cups Raw rice
Neer dosa batter
- Drain the water completely from the rice. Add the soaked rice along with grated coconut to a wet grinder or mixie jar and grind it to a smooth paste adding ½ to 1 cup of water. Do not add all water at once while grinding.½ cup Grated coconut, 3 ½ cups Water, adjust accordingly
- Now transfer this to a bowl, add salt and more water, maybe another 2 to 2/12 cups, till the batter is of milk or pouring consistency.Salt, to taste
How to cook neer dosa
- I highly recommend using a well-greased cast iron pan or nonstick pan for cooking dosas. The pan should be very hot while cooking dosas
- Pour a laddle full of batter and tilt the pan slightly. Don't worry about the shape while making this dosa. Drizzle coconut oil, and cover it with a lid. Cook on a medium flame for 1 minute.Oil for cooking dosa, I prefer coconut oil for authentic taste
- Open the lid and, using a spatula, fold the Dosa to form a semi-circle (you can stop at this point) and fold again to form a triangle.
Notes
- The thin batter is the key to making good neer dose. The batter should be of flowing consistency. Good neer dose batter will have holes that form on the surface as soon as you pour the batter on a hot pan.
- If you are making dosa for the first time, I highly recommend you experiment with the consistency of the batter. We cook it on a daily basis and thus know what the right consistency is. For 2 cups of rice, start with 3 cups of water, and you may go up to 4 cups depending on the quality of the rice.
- The batter will have a coarse texture if you add a lot of water while grinding itself. So make sure you add water only after you have a smooth batter.
- You can skip oil if using a nonstick pan, but I love the flavor of coconut oil and use it while cooking the dosa, even on a nonstick pan.
Nutrition
Calories: 117kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 0.3mg