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: 4 dosas
345cal
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 aromatic curry from Mangalore, made with black chickpeas simmered in a freshly ground coconut and spice masala. This Udupi classic has a perfect balance of spicy, tangy, and sweet flavors.
Delicately light Neer Dosa with perfectly spiced, fiber-rich Kadale Ghasi – a gut-friendly delight!
This mangalorean dish is perfect for lunch. With 723.21 calories and 17.810000000000002g 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.
4
Serving size: 1 cup
378cal
11gprotein
41gcarbs
21gfat
Ingredients
1 cup Kala Chana (Rinsed and soaked overnight)
3 cup Water (For pressure cooking the chickpeas)
1 cup Grated Coconut (Fresh or frozen, thawed)
6 pcs Dried Red Chilli (Byadgi or Kashmiri variety recommended for color)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Tamarind Paste (Adjust to taste)
1 tbsp Jaggery (Grated or powdered, adjust to taste)
0.5 tsp Turmeric Powder
3 tbsp Coconut Oil (Divided use)
1 pcs Onion (Medium-sized, finely chopped)
1.5 tsp Salt (Divided use, adjust to taste)
1 tsp Mustard Seeds (For tempering)
1 sprig Curry Leaves (For tempering)
0.25 tsp Asafoetida (Also known as Hing, for tempering)
Instructions
1
Cook the Chickpeas
Drain the soaked kala chana. In a pressure cooker, combine the chana, 3 cups of fresh water, and 1 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are tender but hold their shape.
Allow the pressure to release naturally. Do not discard the cooking water.
2
Prepare the Masala Paste
While the chickpeas cook, heat a small pan over low heat. Dry roast the dried red chillies, coriander seeds, and cumin seeds for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
Transfer the roasted spices to a plate and let them cool completely.
In a blender jar, combine the cooled roasted spices, grated coconut, tamarind paste, jaggery, and turmeric powder.
Add 1/2 cup of water and blend to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Cook the Curry
Heat 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ground masala paste to the pot. Stir and cook for 5-7 minutes, until the paste thickens, the raw smell disappears, and oil begins to separate at the edges.
Add the cooked chickpeas along with all their cooking water. Add the remaining 0.5 tsp of salt. Stir everything together well.
Bring the curry to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes. This allows the chickpeas to absorb the flavors of the masala.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
Once the oil is hot, add the mustard seeds. When they begin to splutter, add the curry leaves and asafoetida.
Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
5
Finish and Serve
Pour the hot tempering over the simmering curry.
Stir gently to combine, then turn off the heat. Let the Kadale Ghasi rest for at least 10 minutes before serving to allow the flavors to deepen.
Serve hot with steamed rice, neer dosa, or sannas.
