Neer dosa or dose step-by-step recipe with photos.
About this recipe
Neer dose (dosey) is 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 coastal 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 at one of the bus stops on the way, and they were the best Neer dose I’ve ever had.
Back to my recipe, to make this dish, I soak rice for five to six hours (you can soak it overnight to make them for breakfast). I then grind it along with coconut to make a smooth batter. I then add lots of water to the ground batter and make sure the batter is really runny and water-like consistency. I then pour a ladle-full of batter on a hot tawa (griddle), swirl it around and cook for a minute or two.
Make these thin, white, lacy, delicious gluten-free crepes, and serve them with coconut chutney or vegetable saagu for a satisfying brunch.
Click here for the classic and authentic masala dosa recipe.
Step by step instructions
1. Batter for neer dose must be very runny
2. Spread the batter over the tawa evenly to get the lacy pattern
3. Let it cook completely
Neer dose served with saagu
Recipe card
Neer dosa
Ingredients
- 2 cups rice
- ½ cup coconut fresh, grated
- Salt to taste
- Oil for making dosas
Instructions
- Soak the rice overnight in water (or minimum 5-6 hours)
- Drain the water and rinse thoroughly
- Grind rice and coconut with some water into a smooth batter
- 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)
- 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
- Take a ladle full of batter and pour it evenly on the tawa. Swirl the tawa so that the batter is spread all over
- Add ½ teaspoon of oil, cover and cook for 1-2 minutes
- Flip and cook on the other side for a minute (when properly cooked there is a lace-like pattern on the dosa)
- Serve hot with coconut chutney or saagu
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