Soft and lacy Neer Dosa are delicate in both texture and flavour. A hint of coconut gives these beautiful rice dosas added aroma and suppleness. Serve with your favourite saagu, sambhar or simply enjoy with chutney. This dosa is a favourite in Udupi Mangalorean cuisine. Being a non-fermented variety of dosa, it is relatively quick to prepare in comparison to other types of dosa.
Course: Breakfast, Side Dish
Keyword: breakfast, dosa, healthy, pancakes, rice
High-powered blender or wet grinder
125gshort-grain rice of your choiceI used idli rice but any short-grain rice works well. Thai Jasmine rice is particularly flavourful
1tbspcooking oilI used sunflower
To make the batter:
Combine the two types of rice in a large bowl. Wash it in plenty of fresh water to remove any surface dirt. I changed the water 2-3 times. Drain well.
Cover the rice with plenty of fresh water, so there's about an inch of water above the surface of the rice. Allow to soak at room temperature for 2-3 hours.
Drain the water from the rice.
Place the rice in a high-powered blender (I used a NutriBullet). Add the coconut milk and 150ml water. Grind the rice to a very fine paste. You may need to start and stop a few times to give your blender a break (so the motor doesn't burn out). The mixture should be the texture of softly-whipped cream, with very few grains visible if you rub it between your fingers.
Pour the mixture into a large bowl and add the remaining 300ml water and salt. Stir well. The batter should now be of a flowing consistency - it should look a bit like pouring cream.
To cook the Neer Dosa:
Heat a large, non-stick frying pan over a high heat. Rub the inside of the pan with a kitchen paper dabbed in oil.
Give the batter a quick stir to ensure the rice and water hasn't separated. When the pan is smoking hot, carefully splash the dosa batter into the frying pan, tilting the pan as you go along for even spreading. Watch the video below to see how I do this. The dosa should be thin and will immediately begin to look lacy.
Cover with a lid and cook for 30-40 seconds. The dosa shouldn't brown. Don't flip the dosa - it should only cook on one side.
Remove the lid and fold the dosa in half and then in half again so you have a neat little triangle-like shape. Remove the dosa from the pan and place on a plate.
Repeat this process for the remaining dosa batter.
Serve the Neer Dosa immediately.
The number of dosas you make will depend on the size of your pan. I used a 30cm (12") diameter pan and was able to make 8 large Neer Dosa.
You can also use a cast iron tawa if you are comfortable doing so. However, I find a non-stick pan is perfect for this recipe.