Authentic Mangalorean Neer Dosa with Coconut Chutney
Experience the delicate, lace-like texture of these feather-light rice crepes from the coast of Karnataka. Paired with a fresh coconut chutney, they melt instantly in your mouth for an unforgettable breakfast.
50min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Wash and soak the raw rice in water for at least four hours.
2
Drain the rice completely and transfer it to a blender along with the fresh grated coconut.
3
Add a cup of water and grind the mixture until it forms a completely smooth, lump-free batter.
4
Pour the batter into a large mixing bowl, add salt, and dilute it with more water until it reaches a very thin, watery consistency like milk.
5
Heat a non-stick flat skillet or cast-iron pan on medium-high heat and lightly wipe it with coconut oil.
6
Stir the watery batter well, then pour a ladleful from the outer edges working towards the center of the hot pan, covering any gaps quickly.
7
Cover the pan with a lid and let the dosa cook on steam for about a minute until the surface is no longer wet and edges lift slightly.
8
Gently peel the delicate dosa off the pan without folding or flipping, and repeat for the remaining batter.
9
To prepare the chutney, grind the grated coconut, green chilies, tamarind, and salt with a little water into a smooth paste.
10
Temper the chutney with mustard seeds and curry leaves in hot oil, then serve warm alongside the freshly made neer dosas.
Ingredients
2 cups raw white rice, soaked for 4 hours
1 cup fresh grated coconut
1.5 cups water for grinding, plus extra for thinning
1 teaspoon salt
1 tablespoon coconut oil for greasing the pan
1 cup fresh grated coconut for chutney
3-4 green chilies for chutney
1 tamarind piece for chutney
1 teaspoon mustard seeds for tempering
1 sprig curry leaves
1 teaspoon oil for tempering
*This AI-generated recipe may contain inaccuracies.