Neer dosa
Neer dosa, from above
VegVeganKarnataka

Neer dosa

A dosa so thin it's basically lace with ambitions.

30 minTime
6 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 30 minutes come after.
The water dosa of Tulu Nadu3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
358kcalsame
6 gproteinsame
2 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice1½ cups dosa or sona masuri rice, soaked
Fresh grated coconut½ cup
Waterabout 3 cups, to grind and thin
Coconut oilto grease the tava
Saltto taste

Method

5 steps
  1. 1Drain the soaked rice and grind with the coconut and a little water until completely smooth.
  2. 2Pour into a bowl and thin with water to a very loose batter. Add salt.
  3. 3Heat the tava until hot and grease it lightly. Stir the batter, then pour a ladle from the edge of the tava inwards in a circle, filling gaps quickly.
  4. 4Cover and cook on medium. Do not flip.
  5. 5Fold into quarters and lay on a plate without stacking. Stir the batter before every dosa.
Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

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Make it a meal

What goes with Neer dosa: a bread or rice, a side, something to drink and something sweet.

On the side Mangalorean fish rava fry30 min
On the side Prawn ghee roast35 min
A little snack Mangalore buns40 min
To drink Ragi malt10 min
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