• Samanaa

Neer dose (Rice crepes)

I have yet to meet someone that doesn't like neer dose!! But then, what's not to like, isn't it? Its soft, delicate, easy to prepare and most importantly, yummm...

There are basically 2 variations to neer dose, one with coconut added to the batter and one without. My version has coconut in it, but feel free to skip it if you do not have freshly grated coconut handy.


Cup measurement used – standard 1 cup = 240 ml

Yields 12 dosas


Ingredients:

Dosa rice/idli rice 1 cup

Fresh grated coconut 1/2 cup

Salt to taste

Water for soaking and grinding

Oil


Method:

Rinse and clean dosa/idli rice and soak it in 2 cups of water for at least 4 hours or overnight. Transfer the soaked rice to grinder jar along with half a cup of water, grated coconut and salt and grind it to a fine paste. Transfer it to a large bowl and add enough water to get the consistency similar to thick buttermilk - a very easy flowing consistency (the batter should not be thick like the normal dosa batter!). Now, heat the dosa tawa on high and smear it with a few drops of oil. Pour a ladleful of batter and move the tawa around in circular motion to spread the batter (do not use the ladle, like you spread the normal dosas), add a few drops of oil along the circumference of the dosa and close it with a lid and let it simmer for 30 seconds. Flip it and roast the other side for another 30 seconds before taking it off the tawa.


An easy hack:

If you are a novice, I have a tip - use a non stick pan (not non stick tawa), smear it with little oil and pour a ladle full of batter in the middle and move the pan around in a circular motion to spread it. Cook it for 30 seconds and flip it and cook the other side for 30 more seconds. This ensures perfect round dosas and with no mess!


Serve it hot with butter, coconut chutney and a mixture of freshly grated coconut and jaggery.

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