Neer Dose


Neer dose are thin, light, soft crepes made with rice and coconut. Neer means water in Kannada and these dosas are called so because the batter for the dosa is very runny and watery. Neer dose is a famous dish from south Canara or the costal region of Karnataka. Like Mangalore bun, this was yet another of my childhood favourites during our trips to Mangalore. I still remember eating them in a small eatery in one of the bus stands on the way, and they were the best Neer dose I’ve ever had.

Back to my recipe, make these white, lacy, delicious gluten free crepes and serve it with coconut chutney or vegetable saagu for a satisfying brunch.

 

 

Ingredients:

Rice – 2 cups
Fresh coconut – ½ cup, grated
Salt to taste
Oil for making dosas

Method:

  1. Soak the rice overnight in sufficient water (or minimum 5-6 hours)
  2. Drain the water and rinse thoroughly
  3. Grind rice and coconut with some water into a smooth batter
  4. Add salt and mix well. Adjust the consistency of the batter by adding water. The batter must be very runny (similar to rava dosa batter)
  5. Heat a tawa/griddle until it is hot. Turn the flame to medium. Lightly grease the tawa and wipe off excess oil using a kitchen towel. Sprinkle few drops of water on to the tawa and let it evaporate
  6. Take a ladle full of batter and pour it evenly on the tava. Swirl the tava so that the batter is spread all over
  7. Add ½ tsp of oil, cover and cook for 1-2 minutes
  8. Flip and cook on the other side for a minute (when properly cooked there is a lace-like pattern on the dosa)
  9. Serve hot with coconut chutney or saagu

 

Batter for neer dose must be very runny

Batter for neer dose must be very runny

 

Spread the batter over the tave evenly to get the lacy pattern

Spread the batter over the tave evenly to get the lacy pattern

 

Neer dose served with saagu

Neer dose served with saagu

 

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