Authentic Kannadiga Mangalorean Neer Dosa with Warm Coconut Chutney
Delicately soft and paper-thin, these rice crepes melt in your mouth with every bite. Paired with a fresh, spiced coconut chutney, this traditional coastal breakfast brings comfort and authentic South Indian flavors straight to your table.
260min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Drain the soaked rice thoroughly and transfer it to a blender.
2
Add the fresh grated coconut and a little water, then grind into a completely smooth, thin batter.
3
Pour the batter into a large bowl, add salt, and mix in enough water until it achieves the consistency of skimmed milk.
4
Heat a cast-iron skillet or non-stick tawa over medium-high heat and lightly brush with coconut oil.
5
Stir the batter well, then pour a ladleful from the outside edges towards the center of the hot tawa, filling any large holes with a few drops more batter.
6
Cover with a lid and let it cook undisturbed for about 1 minute until the edges lift slightly and the top is set; do not flip.
7
Carefully fold the dosa in half on the tawa, then fold again into a triangle or roll it up, and remove.
8
For the chutney, blend grated coconut, green chilies, tamarind, and salt with a little water until smooth.
9
Temper the chutney with spluttering mustard seeds and curry leaves heated in a teaspoon of oil.
10
Serve the hot neer dosas immediately alongside the freshly prepared coconut chutney.
Ingredients
2 cups raw white rice, soaked for 4 hours
1 cup fresh grated coconut
1 teaspoon salt
2 cups water for batter consistency
1 tablespoon coconut oil for cooking
1 cup fresh grated coconut for chutney
2 green chilies for chutney
1 small piece tamarind for chutney
1/2 teaspoon mustard seeds for tempering
5 curry leaves for tempering
*This AI-generated recipe may contain inaccuracies.