Authentic Mangalorean Neer Dosa with Velluli Chutney
Delicate, lace-textured rice crepes paired with a fiery, pungent garlic and red chili chutney. This coastal Karnataka breakfast classic melts effortlessly in the mouth.
510min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Wash and soak the raw rice in water for at least 6 to 8 hours, then drain thoroughly.
2
In a high-speed blender, combine the soaked rice, fresh grated coconut, and enough water to form a completely smooth paste.
3
Pour the batter into a large mixing bowl, add salt, and adjust the consistency by adding more water until it becomes thin and watery like skimmed milk.
4
For the chutney, dry roast the dry red chilies and garlic cloves in a small pan with a few drops of oil until fragrant.
5
Transfer the roasted ingredients to a grinder along with tamarind, jaggery, salt, and a splash of water, grinding into a smooth, vibrant red paste.
6
Heat a non-stick cast-iron skillet on medium-high heat and lightly grease it with coconut oil using a folded cloth or tissue.
7
Stir the watery batter well, then ladle a generous amount onto the hot pan in a circular motion, immediately covering it with a lid.
8
Allow it to cook on high steam for about 30 to 45 seconds without flipping; once the edges lift and the surface is cooked, gently fold it into quarters.
9
Repeat the process for the remaining batter, stirring between each dosa to prevent the rice flour from settling at the bottom.
10
Serve the hot, lacy neer dosas immediately alongside the spicy velluli chutney.
Ingredients
2 cups raw white rice (Sona Masuri or regular parboiled rice)
1 cup fresh grated coconut
1 teaspoon salt
Water as needed for batter
1 tablespoon coconut oil for greasing the pan
15-20 peeled garlic cloves
8-10 dry Byadgi red chilies
A small marble-sized ball of tamarind
1 teaspoon jaggery powder
Salt to taste
*This AI-generated recipe may contain inaccuracies.