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 hearty and protein-packed twist on the classic South Indian lentil stew. Hard-boiled eggs are simmered in a tangy tamarind and toor dal broth, fragrant with sambar spices. Perfect with steamed rice or idli.
Delicate, fiber-rich Neer Dosas with tangy, aromatic Boiled Egg Sambar – a protein-packed delight!
This mangalorean dish is perfect for breakfast. With 801.56 calories and 33.48g of protein per serving, it's a muscle-gain option 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.
4
Serving size: 1 serving(1 cup sambar with 2 boiled eggs)
456cal
26gprotein
48gcarbs
19gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
8 pcs Eggs (Large eggs)
20 g Tamarind (A small lemon-sized ball)
1 pcs Onion (Large, finely chopped)
2 pcs Tomatoes (Medium, chopped)
2 pcs Green Chilies (Slit lengthwise)
2.5 tbsp Sambar Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Or to taste)
1 tsp Jaggery (Grated, or use brown sugar)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
5 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
2 tbsp Sesame Oil (Divided, also known as gingelly oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
2 pcs Dry Red Chilies (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
Instructions
1
Cook Dal and Prepare Eggs
Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the dal, turmeric powder, and 2 cups of water. Secure the lid and cook on medium-high heat for 4-5 whistles, or until the dal is completely soft and mushy. Let the pressure release naturally.
While the dal is cooking, place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool in cold water, peel, and make a few shallow vertical slits on each egg. Set aside.
2
Prepare the Sambar Base
Soak the tamarind in 1 cup of warm water for about 15 minutes. Squeeze the pulp well to extract a thick juice. Strain the juice and discard the fibrous pulp.
Heat 1 tablespoon of sesame oil in a large, heavy-bottomed pot or kadai over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes, stirring occasionally, until the tomatoes turn soft and pulpy.
Add the sambar powder and cook for another minute, stirring continuously, until it becomes fragrant.
3
Combine and Simmer
Pour the prepared tamarind extract into the pot. Add the salt and jaggery. Stir well and bring the mixture to a rolling boil. Let it boil for 2-3 minutes to cook out the raw tamarind flavor.
Once the pressure has released from the cooker, open it and mash the cooked dal lightly with the back of a ladle. Pour the mashed dal into the pot with the tamarind base.
Add 1-2 cups of water to adjust the sambar to your desired consistency. Mix everything well and let it simmer on low heat for 10-12 minutes, allowing all the flavors to meld together.
Gently slide the slit hard-boiled eggs into the simmering sambar. Cook for just 2-3 more minutes to allow the eggs to absorb the flavors. Do not overcook.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 1 tablespoon of sesame oil over medium-high heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and sauté until it turns a light golden brown.
Add the dry red chilies, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves are crisp and the chilies darken slightly. Be careful as it will splutter.
5
Garnish and Serve
Immediately pour the hot tempering over the sambar. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves.
Serve the Egg Sambar hot with steamed rice, idli, dosa, or vada.
