Neer Dosa (Indian Rice Crepes)
Neer Dosa is a light and refreshing South Indian breakfast recipe. It is easy-to-make and pairs well with a variety of chutneys.
Equipment
- 1 cast iron girdle / pan (tawa)
- 1 mixing bowl
- 1 grinder
Ingredients
- 1 cup rice
- 2 cups water
- 2 tbsp coconut grated
- salt to taste
- oil as required for greasing the pan
- water as required
Instructions
- Rinse the rice thoroughly and soak it in enough water for about 6-8 hours or overnight.1 cup rice, water
- Drain the soaked rice and add it to a blender jar.
- Add grated coconut and blend, gradually adding water, until you achieve a smooth, watery consistency. The batter should be thin.2 tbsp coconut, water
- Add salt and water to the batter and mix well. Adjust water if needed.2 cups water, salt
- Heat a cast-iron skillet or girdle over medium heat.
- Grease the pan lightly with oil. You can use a small piece of coconut husk or a brush or half cut onion for greasing.oil
- Pour a ladleful of batter onto the center of the pan. Quickly swirl the pan to spread the batter thinly.
- Cover the dosa with a lid and cook for a minute or until the edges start to lift.
- Once the edges are crisp, use a spatula to gently lift and roll the dosa. No need to cook the other side.
- Repeat the process with the remaining batter. Stir the batter each time before pouring to maintain consistency.
- Serve Neer Dosa hot with coconut chutney, vegetarian or non vegetarian curry, or sweetened coconut milk.
Notes
- Use regular rice (not basmati) for an authentic texture. Rice with a higher starch content works well.
- The batter should be thin, smooth, and watery consistency.
- Ensure your pan is well-seasoned to prevent sticking.
- Neer Dosa cooks only on one side. There's no need to flip it; once the edges are crisp, it's ready.
- Neer Dosa is best enjoyed fresh and warm.