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 fiery and tangy Mangalorean specialty where juicy prawns are cooked in a rich, aromatic masala paste and a generous amount of clarified butter. This classic dish is bold, flavorful, and unforgettable.
Melt-in-mouth neer dosa with a tangy, protein-packed prawn ghee roast. Homestyle deliciousness!
This kerala and udupi and mangalorean dish is perfect for breakfast or lunch. With 690.12 calories and 35.52g 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
345cal
28gprotein
19gcarbs
19gfat
Ingredients
500 g Prawns (Medium-sized, shelled and deveined)
8 pcs Byadgi Red Chillies (For color and mild heat)
4 pcs Guntur Red Chillies (For heat, adjust to taste)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
8 cloves Garlic
1 inch Ginger (Peeled)
1 tbsp Tamarind Paste
5 tbsp Ghee (Divided)
1 pcs Onion (Medium, finely chopped)
2 tbsp Curd (Whisked until smooth)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice (Divided)
0.5 tsp Jaggery (Powdered)
1 tsp Salt (Or to taste)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Chopped, for garnish)
3 tbsp Water (For grinding, or as needed)
Instructions
1
Prepare the Ghee Roast Masala Paste (Approx. 10 minutes)
Soak the Byadgi and Guntur red chillies in hot water for 20 minutes to soften them. After soaking, drain the water.
While the chillies soak, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds in a pan on low heat for 2-3 minutes until fragrant. Be careful not to burn them.
In a blender, combine the soaked chillies, roasted spices, garlic cloves, ginger, and tamarind paste.
Add a few tablespoons of water and grind to a thick, smooth paste. Set this masala paste aside.
2
Marinate the Prawns (Approx. 15 minutes)
In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, half of the lemon juice (0.5 tbsp), and a pinch of salt.
Mix well to coat the prawns evenly. Let them marinate for at least 15 minutes.
3
Cook the Prawn Ghee Roast (Approx. 15 minutes)
Heat 3 tablespoons of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the curry leaves and the prepared ghee roast masala paste. Sauté for 8-10 minutes on low-medium heat, stirring frequently, until the raw smell disappears and the paste darkens in color. You will see ghee starting to separate from the sides of the masala.
Add the marinated prawns and the whisked curd. Stir well to coat the prawns thoroughly with the masala.
Season with salt and powdered jaggery. Cook for 5-7 minutes, stirring occasionally, until the prawns curl up, turn pink, and are just cooked through. Avoid overcooking.
Finally, add the remaining 2 tablespoons of ghee and the rest of the lemon juice (0.5 tbsp). Give it a final mix and cook for one more minute.
4
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
