Delicate, lacy rice crepes from Mangalorean cuisine. Made with a thin, watery rice batter, these soft dosas are naturally vegan and gluten-free. The name 'Neer Dosa' literally translates to 'Water Dosa', highlighting the batter's unique consistency. Perfect with coconut chutney or a spicy curry. Note: This recipe requires a minimum of 4 hours of soaking time for the rice, which is not included in the prep time.
Prep15 min
Cook25 min
Soak240 min
Servings4
Serving size: 1 serving
346cal
7gprotein
71gcarbs
Ingredients
2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice)
4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter)
0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For greasing the tawa)
Instructions
1
Soak the Rice (4-6 hours)
Rinse the rice thoroughly under running water 3-4 times, or until the water runs clear.
Soak the rinsed rice in ample fresh water for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak.
A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
A delightful South Indian soup that perfectly balances the sweetness of pineapple with the tang of tamarind and the warmth of spices. This unique rasam is a comforting and flavorful addition to any meal, best enjoyed with steamed rice.
Light Neer Dosa with protein-packed egg fry & tangy, gut-friendly pineapple rasam. A delightful dinner!
This udupi dish is perfect for dinner. With 676.51 calories and 20.8g of protein per serving, it's a nutritious choice for your meal plan.
4gfat
Prepare the Batter (10 minutes)
Drain all the water from the soaked rice completely.
Transfer the drained rice and optional grated coconut to a high-speed blender or wet grinder.
Add 1 cup of water and blend for 3-5 minutes until you get a completely smooth, fine paste with no grit. You may need to do this in batches depending on your blender size.
Pour the thick batter into a large mixing bowl. Add the remaining 3.5 cups of water and salt.
Whisk thoroughly to combine. The final batter should be very thin and free-flowing, with the consistency of thin buttermilk or milk. This is the key to lacy dosas.
3
Cook the Neer Dosas (25 minutes)
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is hot enough.
Lightly grease the hot tawa with a few drops of oil using a paper towel or half an onion.
Stir the batter well from the bottom each time before making a dosa, as the rice flour settles very quickly.
Take a full ladle of batter and pour it quickly onto the hot tawa, starting from the edges and moving towards the center in a circular motion. Do not try to spread it. The batter will naturally form a lacy pattern.
Drizzle a few drops of oil around the edges if desired.
Cover the tawa with a lid and cook for about 60-90 seconds on medium heat. The dosa cooks with the trapped steam and does not need to be flipped.
Once cooked, the edges will begin to lift away from the pan and the surface will look cooked (no raw batter visible).
Gently fold the dosa in half, and then into a quarter (triangle shape). Remove it from the tawa and place it in a casserole to keep warm.
4
Repeat and Serve
Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa before each dosa.
Serve the Neer Dosas immediately while they are hot and soft, with coconut chutney, sambar, or a spicy curry like Mangalorean Chicken Ghee Roast or Vegetable Kurma.
154cal
7gprotein
4gcarbs
12gfat
Ingredients
4 pcs Large Eggs
2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Black Pepper Powder (Freshly ground is recommended)
0.75 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3
Sauté the Spices
Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.
1 cup Pineapple (finely chopped, from a ripe pineapple)
1 medium Tomato (finely chopped)
1 tbsp Tamarind Paste (or a lemon-sized ball of tamarind soaked in 1 cup warm water and pulp extracted)
1 tbsp Jaggery (grated or powdered, adjust to taste)
2 tsp Rasam Powder (use a good quality, store-bought or homemade)
0.25 tsp Turmeric Powder
1 tsp Salt (adjust to taste)
4 cup Water (divided for cooking dal and adjusting consistency)
1 tbsp Ghee (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
2 whole Dried Red Chili (broken into halves)
1 sprig Curry Leaves (about 10-12 leaves)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal
In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
Once the pressure releases naturally, open the cooker and mash the dal thoroughly with the back of a ladle to a smooth consistency. Set aside.
2
Prepare the Rasam Base
In a medium-sized pot or saucepan, combine the chopped pineapple, chopped tomato, tamarind paste, rasam powder, jaggery, and salt.
Add 1.5 cups of water and stir well.
Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 7-8 minutes, until the pineapple is tender and the raw aroma of the tamarind has dissipated.
3
Combine and Simmer
Pour the mashed dal into the pot with the simmering pineapple mixture.
Add another 1 cup of water, or more, to adjust the consistency. Rasam should be thin and soupy.
Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, coriander powder, and black pepper powder.
Stir continuously for 30-40 seconds until the spices are fragrant. If the mixture looks too dry, add a splash of water.
4
Fry the Eggs
Gently place the hard-boiled egg halves, cut-side down, into the masala in the pan.
Sprinkle the salt evenly over the eggs and the masala.
Allow the eggs to fry without moving them for 2-3 minutes on medium-low heat. This helps the masala to form a delicious crust on the eggs.
Using a spatula, carefully flip the egg halves and cook for another 1-2 minutes on the other side.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Serve the Egg Fry hot as a side dish with steamed rice, sambar, rasam, or roti.
Mix everything well and bring it to a gentle simmer on low-medium heat. Allow it to cook for 2-3 minutes until a light froth appears on the surface.
Crucially, do not let the rasam come to a rolling boil after adding the dal, as this can alter its authentic flavor. Turn off the heat as soon as it gets frothy.
4
Prepare the Tempering (Tadka)
Heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dried red chilies, and asafoetida. Sauté for about 20-30 seconds until fragrant.
Finally, add the curry leaves. Be careful as they will splutter. Let them crisp up for about 10 seconds.
5
Garnish and Serve
Immediately pour the hot tempering over the prepared rasam in the pot.
Garnish with freshly chopped coriander leaves.
Stir gently, cover the pot for a few minutes to let the flavors infuse, and then serve hot with steamed rice, papad, or as a comforting soup.
