Mangalorean Neer Dosa with Chutney
Delicate, lace-like rice crepes from the coastal region of Karnataka that melt instantly in your mouth. Served warm with a fresh, spicy coconut chutney for a comforting breakfast.
500min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Drain the soaked raw rice and grind it smoothly along with grated coconut and enough water until a very fine paste forms.
2
Transfer the batter to a large bowl, add salt, and mix in more water until the consistency is as thin as skimmed milk.
3
Heat a non-stick flat skillet or cast-iron pan well and lightly grease it with oil.
4
Pour a ladleful of the watery batter starting from the edges of the pan towards the center, filling any gaps to create a lace pattern.
5
Cover with a lid and let it cook on medium-high heat for about a minute until the top is set and slightly translucent; do not flip.
6
Gently slide the delicate dosa off the pan, fold it into a triangle, and repeat for the remaining batter.
7
For the chutney, grind the coconut, green chillies, tamarind, and salt together with a little water into a smooth paste.
8
Temper the chutney with mustard seeds and curry leaves heated in coconut oil, then serve piping hot with the neer dosas.
Ingredients
2 cups raw white rice, soaked for 4 hours
1 cup fresh grated coconut
Salt to taste
Water as needed for a thin batter
1 tsp oil or ghee for cooking
1 cup fresh grated coconut for chutney
3-4 green chillies
Small piece of tamarind
Salt for chutney
1 tbsp coconut oil for tempering
1 tsp mustard seeds
A few curry leaves
*This AI-generated recipe may contain inaccuracies.