Authentic Mangalorean Neer Dosa with Spicy Chutney
Experience the delicate lace-like texture of traditional Mangalorean rice crepes, known as neer dosa, which translates literally to water dosa. Served warm with a vibrant, spicy coconut chutney, this coastal delicacy melts instantly in the mouth.
50min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Drain the soaked raw white rice thoroughly and transfer it to a wet grinder or high-speed blender.
2
Add the fresh grated coconut, cumin seeds, and a little water, then grind into an extremely smooth paste.
3
Pour the ground batter into a large mixing bowl and add enough water to achieve the consistency of skimmed milk.
4
Season the batter with salt and mix thoroughly.
5
Heat a cast-iron skillet or non-stick tawa on medium-high heat and lightly brush it with coconut oil.
6
Stir the watery batter well, take a ladleful, and pour it starting from the outer edges working toward the center of the hot tawa, filling any gaps.
7
Cover the tawa with a lid and let it cook on steam for about 1 to 2 minutes until the edges lift slightly; do not flip the dosa.
8
Carefully peel off the delicate neer dosa from the tawa and fold it into quarters, then repeat with the remaining batter.
9
To prepare the chutney, grind together the fresh coconut, dry red chillies, tamarind, garlic, and salt with a splash of water until smooth.
10
Temper the chutney in a small pan with coconut oil, mustard seeds, and curry leaves, 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 teaspoon cumin seeds
Salt to taste
Water as needed for a thin batter
1 tablespoon coconut oil for cooking
1/2 cup fresh grated coconut for chutney
4-5 dry red chillies
1 small piece of tamarind
3-4 cloves garlic
Salt for chutney
1 tablespoon coconut oil for chutney tempering
1/2 teaspoon mustard seeds
A few curry leaves
*This AI-generated recipe may contain inaccuracies.