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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.
For 4 servings
Soak the Rice (4-6 hours)
Prepare the Batter (10 minutes)
Cook the Neer Dosas (25 minutes)
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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 345.08 calories per serving with 7.17g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Repeat and Serve
Add finely chopped cilantro or dill leaves to the batter for a fresh, herby flavor.
Use red rice (unpolished or parboiled) instead of white rice for a nuttier flavor and added nutrients. The soaking time may need to be extended to 8 hours.
Add 1-2 finely chopped green chilies and a pinch of cumin seeds to the batter while grinding for a mild spicy kick.
Made entirely from rice, Neer Dosa is naturally gluten-free, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
The thin, steamed nature of these crepes makes them very light on the stomach and easy to digest, suitable for all age groups, including children and the elderly.
As a rice-based dish, Neer Dosa is a good source of carbohydrates, which provide a quick and efficient source of energy to fuel your body and brain.
This usually happens for two reasons: the tawa (pan) is not hot enough before you pour the batter, or the tawa is not seasoned well. Ensure the pan is on medium-high heat and sizzles when water is sprinkled on it. Using a non-stick pan can also solve this issue.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days. However, it tastes best when made fresh. Remember to bring it to room temperature and stir very well before making the dosas.
Yes, Neer Dosa is considered a healthy option. It's light, gluten-free, and easy to digest. It's made with minimal oil and provides carbohydrates for energy. Pairing it with vegetable curries or lentil-based sambar enhances its nutritional value.
One serving of 4 Neer Dosas contains approximately 150-170 calories, making it a low-calorie meal option. The final calorie count can vary slightly based on the amount of oil used for greasing the pan.
Neer Dosa pairs wonderfully with a variety of side dishes. Traditional accompaniments include coconut chutney, vegetable kurma, sambar, or spicy Mangalorean curries like Chicken Ghee Roast or Fish Pulimunchi.
While you can make a quick version with fine rice flour, the authentic taste and soft, delicate texture come from using soaked and freshly ground rice. If using flour, mix it with water, salt, and coconut to form a very thin batter and let it rest for 15-20 minutes before cooking.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
