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 classic Mangalorean dry chicken dish where tender chicken is coated in a fragrant, spicy blend of roasted spices and fresh coconut. It's a flavor-packed side dish, perfect with neer dosa or steamed rice.
Delicate neer dosa paired with perfectly spiced Kori Ajadina – a protein-packed, comfort food combo!
This konkani dish is perfect for breakfast. With 807.73 calories and 45.28g 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.
463cal
38gprotein
23gcarbs
26gfat
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Preferably Kashmiri for color)
1.5 tsp Salt (Divided use)
1 tbsp Lemon Juice
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Byadagi Chilies (Or other medium-hot dried red chilies)
0.25 tsp Fenugreek Seeds
3 tbsp Coconut Oil
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves
1.5 cup Fresh Grated Coconut
1 tbsp Tamarind Paste
0.5 tsp Jaggery (Grated, optional)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Place a small, dry pan over low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadagi chilies, and fenugreek seeds.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a coarse powder. Set aside.
3
Sauté Aromatics and Cook Chicken
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is about 80% cooked through.
4
Finish the Dish
Uncover the pan. Add the freshly ground sukka masala, tamarind paste, jaggery (if using), and the remaining 1 tsp of salt. Stir well to coat the chicken pieces evenly.
Cook for 5 minutes, allowing the chicken to absorb the rich flavors of the masala.
Add the fresh grated coconut. Increase the heat to medium and stir-fry for 6-8 minutes.
Continue cooking, stirring frequently, until all the moisture has evaporated, the mixture is dry, and the coconut-masala blend clings beautifully to each piece of chicken.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Kori Ajadina rest for 10 minutes to allow the flavors to meld further.
Serve hot with traditional accompaniments like neer dosa, sannas, chapati, or steamed rice.
