Authentic Mangalorean Neer Dosa with Warm Coconut Chutney and Spiced Jaggery
Delicate, lace-like crepes made from soaked rice batter, steamed to soft perfection on a skillet. Served alongside a fresh, nutty coconut chutney and warm spiced jaggery for a comforting coastal breakfast.
270min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Drain the soaked rice thoroughly and transfer it to a high-speed blender.
2
Add the fresh grated coconut and 1.5 cups of water to the blender, grinding everything into an ultra-smooth and runny batter.
3
Pour the batter into a large mixing bowl, stir in the salt, and adjust the consistency with more water until it resembles skim milk.
4
Heat a cast-iron skillet over medium-high heat and lightly brush it with coconut oil.
5
Stir the batter well, then pour a ladleful from the outside edges towards the center, quickly swirling the pan to cover any gaps with a thin, lace-like layer.
6
Cover the skillet with a lid and let the dosa steam on medium heat for about 45 to 60 seconds until the top loses its raw shine and easily lifts off the edges without flipping.
7
Gently fold the dosa into quarters and remove it from the pan, repeating the process for the remaining batter.
8
Prepare the coconut chutney by blending the grated coconut, green chilies, tamarind, roasted dalia, salt, and water until smooth.
9
Melt the jaggery powder with a splash of water in a small pan over low heat until warm and syrupy.
10
Serve the warm neer dosas immediately alongside the freshly ground coconut chutney and warm spiced jaggery.
Ingredients
2 cups raw white rice, soaked for 4 hours
1 cup fresh grated coconut
1.5 cups water for blending
1 tsp salt
1 tsp coconut oil for greasing the pan
1 cup freshly grated coconut for chutney
2 green chilies
1 small piece of tamarind
2 tbsp roasted split chickpeas (dalia)
Salt to taste
2 tbsp jaggery powder
1/2 cup water for tempering and syrup
*This AI-generated recipe may contain inaccuracies.