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.
Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(Serving includes 2 eggs with masala.)
A delightful Karnataka-style curry featuring a perfect balance of tangy, sweet, and spicy notes. Made with ripe tomatoes and a freshly ground spice blend, it's a fantastic accompaniment to rice, dosa, or chapati.
About Neer Dosa, Kerala Egg Roast and Tomato Gojju
Soft Neer Dosa with aromatic, protein-packed Egg Roast & tangy tomato gojju. A truly soul-satisfying dinner!
This udupi dish is perfect for dinner. With 876.2 calories and 25.81g 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.
309cal
15gprotein
17gcarbs
21gfat
Ingredients
8 large Egg
4 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water (warm)
Instructions
1
Boil and Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2
Shallow-Fry the Eggs
Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3
Caramelize the Onions
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).
500 g Tomatoes (About 5-6 medium, ripe and chopped)
150 g Onion (1 medium, finely chopped)
3 tbsp Sesame Oil (Also known as gingelly oil)
1 tbsp Tamarind Paste
1.5 tbsp Jaggery (Powdered or grated, adjust to taste)
1 tbsp Chana Dal (For the gojju powder)
1 tsp Urad Dal (For the gojju powder)
1 tbsp Coriander Seeds (For the gojju powder)
0.25 tsp Fenugreek Seeds (For the gojju powder)
4 whole Dry Red Chillies (Adjust to your spice preference)
2 tbsp Dry Coconut (Grated or desiccated)
0.25 tsp Asafoetida (Also known as Hing)
1 tsp Mustard Seeds (For tempering)
10 leaves Curry Leaves (About 1 sprig)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Gojju Powder
In a small pan over low heat, dry roast the chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chillies for 3-4 minutes until they become aromatic and lightly golden.
Add the grated dry coconut and continue to roast for another minute until fragrant, being careful not to burn it.
Turn off the heat and let the mixture cool completely. Transfer to a grinder, add the asafoetida, and grind to a fine powder. Set aside.
2
Sauté and Cook Tomatoes
Heat sesame oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for 30 seconds until crisp.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the chopped tomatoes, turmeric powder, and salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
3
Combine and Simmer
To the cooked tomatoes, add the tamarind paste, jaggery, and the prepared gojju powder. Stir to combine everything well.
Sauté the onions on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; they should become soft, translucent, and then a deep golden brown. This slow caramelization is the secret to the dish's flavor and texture.
Add the ginger-garlic paste, slit green chillies, and the sprig of curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them with your spoon, until they turn soft and pulpy.
Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Add the remaining salt.
Stir continuously for 2-3 minutes until the spices are fragrant and you see oil starting to separate from the masala at the edges.
5
Simmer with Eggs
Pour in 1/2 cup of warm water and stir well, scraping the bottom of the pan to combine everything into a thick, luscious gravy. Bring to a gentle simmer.
Add the fried eggs back into the pan.
Gently toss the eggs to coat them thoroughly with the masala. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb all the wonderful flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Taste and adjust the salt if necessary.
Garnish with a few fresh curry leaves if desired. Let it rest for 5 minutes before serving.
Serve hot with traditional Kerala appam, idiyappam (string hoppers), parotta, or chapatis.
Pour in 1.5 cups of water, mix thoroughly to ensure there are no lumps, and bring the mixture to a boil.
4
Thicken and Finish
Reduce the heat to low, cover the pan, and let the gojju simmer for 10-12 minutes.
The gravy will thicken, and you will notice oil separating at the edges, which indicates it's cooked well.
Taste and adjust seasoning if needed; you may add more salt or jaggery to balance the flavors.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the gojju rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, dosa, idli, or chapati.
