Neer dosa, meaning water dosa in Tulu, is a breakfast staple of the Mangalore and Udupi region. The batter is made only from soaked rice and a little coconut, ground fine and thinned with water until it is almost like milk. It needs no fermentation, so it can be made the same morning.
The dosas are thin, soft and delicate with a lacy surface full of tiny holes, and they are cooked on one side only, never crisped or browned. They are folded into triangles and served with coconut chutney or, in Mangalorean homes, with chicken curry or kori gassi. The mild flavour makes them a perfect partner for rich, spicy gravies.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Mangalorean |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice / coconut / water |
Ingredients
- 1.5 cups raw rice (dosa rice or sona masoori), soaked 4-6 hours
- 1/2 cup freshly grated coconut
- 3/4 tsp salt
- about 3 cups water
- oil for greasing the tawa
Method
- Drain the soaked rice and grind it with the coconut and 1 cup water to a very smooth batter. Rub a little between your fingers; it should feel completely fine with no grit.
- Transfer to a bowl, add salt and stir in about 2 cups more water to get a very thin batter, like thin buttermilk.
- Heat a nonstick or well-seasoned iron tawa on medium-high heat. Grease lightly with oil.
- Stir the batter well each time, since the rice settles at the bottom. Take a ladleful and pour it from the edge of the tawa in a circle, moving inwards to fill the gaps. Do not spread with the ladle.
- Cover and cook for about 1 minute until the top looks set and white, with tiny holes, and the edges start to lift. It should not brown.
- Without flipping, fold the dosa in half and then in half again to form a triangle, and lift it onto a plate.
- Grease the tawa lightly again and repeat. Do not stack hot dosas flat or they stick; keep them folded and slightly apart.
Tips
- The batter must be very thin; if the dosa is thick or does not form holes, add more water.
- A hot tawa is essential for the lacy pattern, but reduce heat if the dosas start browning.
- Use the batter within the day; it does not need or benefit from fermentation.
Serve with
Coconut chutney, kori gassi (Mangalorean chicken curry), or jaggery with grated coconut.