Authentic Mangalorean Neer Dosa with Warm Coconut Chutney
Delicate and lacy rice crepes melt in the mouth, perfectly paired with a fresh, aromatic coconut chutney. This coastal Karnataka breakfast favorite offers a light and comforting taste of South India.
50min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Drain the soaked rice and blend it smoothly with grated coconut, cumin seeds, and water until completely smooth.
2
Pour the blended batter into a large bowl, add salt, and adjust consistency with more water until it resembles skimmed milk.
3
Heat a cast-iron skillet on medium-high heat and lightly grease it with oil or ghee.
4
Pour a ladleful of the watery batter in a circular motion starting from the edges to the center, covering any holes.
5
Cover and cook on medium heat for about a minute until the edges lift slightly and the dosa is cooked through without flipping.
6
Gently fold the dosa into quarters and remove from the pan.
7
For the chutney, grind together grated coconut, green chilies, garlic, tamarind, and salt with a little water into a smooth paste.
8
Temper the chutney with mustard seeds and curry leaves sputtered in coconut oil, then serve warm with the 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
Ghee or oil for cooking
1 cup fresh grated coconut for chutney
3-4 green chilies
2 cloves garlic
Small piece of tamarind
Salt for chutney
1 tablespoon coconut oil for tempering
1 teaspoon mustard seeds
1 sprig curry leaves
*This AI-generated recipe may contain inaccuracies.