Authentic Mangalorean Neer Dosa with Warm Coconut Jaggery Dip
Delicate, lace-like rice crepes from the coastal town of Mangalore, offering a melt-in-the-mouth texture. Perfectly paired with a warm, fragrant coconut and jaggery dip for a comforting treat.
500min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Drain the soaked rice thoroughly and transfer to a blender along with the grated coconut.
2
Add 1.5 cups of water and grind until completely smooth and silky.
3
Pour the batter into a large bowl, add salt, and mix in enough extra water to achieve a very thin, watery consistency.
4
Heat a non-stick cast-iron skillet on medium-high and lightly grease it with coconut oil.
5
Stir the batter well, take a ladleful, and pour it swiftly from the edges toward the center of the hot pan, filling any gaps with quick drops.
6
Cover with a lid and cook for about 1 minute until the edges lift slightly and the dosa is cooked through without flipping.
7
Carefully fold the delicate dosa into quarters and remove from the pan; repeat with remaining batter.
8
In a small saucepan, gently melt the grated jaggery with 2 tablespoons of water until syrupy, then stir in the thick coconut milk and cardamom powder to make the warm dip.
9
Serve the hot neer dosas immediately alongside the warm coconut jaggery dip.
Ingredients
2 cups raw white rice, soaked for 4 hours
1 cup fresh grated coconut
1.5 cups water for grinding, plus extra for thin batter
1 tsp salt
1 tbsp coconut oil for greasing the pan
1 cup grated jaggery
1/2 cup thick coconut milk
1/2 tsp cardamom powder
*This AI-generated recipe may contain inaccuracies.