Authentic Mangalorean Neer Dosa with Spicy Coconut Chutney
Delicate, lace-like rice crepes originating from the coastal region of Karnataka, served alongside a vibrant, freshly ground coconut chutney. This traditional breakfast favorite is wonderfully soft, light, and naturally gluten-free.
390min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Wash and soak the raw white rice in ample water for at least four to six hours.
2
Drain the soaked rice thoroughly and transfer it to a wet grinder or heavy-duty blender.
3
Add the fresh grated coconut and a little water, then grind into a completely smooth, silky paste.
4
Pour the batter into a large mixing bowl, add the remaining water and salt, and mix well until it reaches the consistency of skimmed milk.
5
For the chutney, grind the fresh coconut, dry red chillies, tamarind, shallots, and salt with a little water into a smooth paste, then temper with coconut oil.
6
Heat a non-stick flat skillet or cast-iron tawa on medium-high heat and lightly brush it with coconut oil.
7
Stir the thin batter well, then ladle a portion from the edges of the pan towards the center, filling any gaps quickly to form a thin, lacy layer.
8
Cover with a lid and cook for about a minute on medium heat until the top is set and easily peels off the edges without browning.
9
Gently fold the crepe in half twice to form a triangle, remove from the pan, and repeat with the remaining batter, stirring between each dosa.
10
Serve the hot, soft neer dosas immediately alongside the freshly prepared spicy coconut chutney.
Ingredients
2 cups raw white rice, soaked for 4 hours
1 cup fresh grated coconut
1.5 cups water (for grinding)
3 cups water (for thinning the batter)
1 teaspoon salt
1 tablespoon coconut oil
1/2 cup fresh grated coconut (for chutney)
4-5 dry red chillies
1 small tamarind piece
3-4 shallots
Salt to taste
1 teaspoon coconut oil (for tempering chutney)
*This AI-generated recipe may contain inaccuracies.