Soak the rice in water for at least 4 hours, or overnight for best results. Drain well.
Grind the soaked rice with grated coconut, salt, and water to a very smooth, thin batter. The consistency should be like thin buttermilk — much thinner than regular dosa batter.
Heat a non-stick pan on medium heat. Do not grease the pan. Pour a ladleful of batter and quickly swirl the pan to spread it thin. The dosa should be paper-thin and translucent.
Cover with a lid and cook for about 1 minute. The edges will start to lift. Do not flip — Neer Dosa is cooked on one side only. Gently fold and serve immediately.
Neer Dosa pairs beautifully with Kori Gassi (chicken curry), egg curry, or a simple coconut chutney. For a sweet version, sprinkle jaggery and grated coconut on the dosa and roll it up — a popular breakfast treat in Mangalore.
The most common reason is the batter being too thick. Neer Dosa batter should be very thin, like water (neer means water in Tulu/Kannada). Add more water and blend again. Also ensure the pan is not too hot.
Yes! A wet grinder gives the smoothest results, but a powerful mixer-grinder works well too. Grind in batches and strain if needed for a silky smooth batter.
Enjoyed this article?
Ready to taste authentic Mangalorean food?
Shop authentic ingredients and ready-to-eat products from the Karavali coast.
