Indian cuisine · Dough, Pasta & Rice

Neer Dosa

White, delicate rice pancake from Mangalore, made from finely ground rice batter without fermentation.

Ingredients · for 4 servings

• 250 g round-grain rice
• 50 g shredded coconut
• 1 tsp cooked rice (from the previous day)
• 700 ml water
• 1 tsp salt
• 4 tbsp coconut oil

Instructions

1. Wash the rice and soak overnight, or at least 4 hours, in cold water, then drain thoroughly.
2. Grind the rice, shredded coconut and cooked rice with 300 ml water in a blender for 3–4 min. into a completely smooth, fine batter with no grains left – the cooked rice makes the dosa supple.
3. Stir the mixture with the remaining water and salt to the consistency of thin milk – the batter must run smoothly off the ladle.
4. Warm a nonstick pan over medium-high heat and grease it very thinly with a paper towel dipped in coconut oil.
5. Pour a ladle of batter into the pan from some height, without swirling the pan, letting the holes in the batter form naturally, and cook covered for 1.5–2 min. until the surface is matte and dry.
6. Loosen the dosa from the pan without flipping, fold into a triangle and serve warm with coconut chutney or a mild curry.