Authentic Neer Dosa Recipe – Easy Rice & Coconut Crepes

Last Updated on 2 months by Neha Deshmukh

Authentic Neer Dosa Recipe – Easy Rice & Coconut Crepes

Hey everyone! If you’re anything like me, you absolutely love a good dosa. But sometimes, you want something a little different, a little lighter, and a whole lot easier than the fermented batter process. That’s where Neer Dosa comes in! I first made these when I was craving something quick and comforting, and honestly, they’ve become a regular in my kitchen ever since. They’re unbelievably soft, almost melt-in-your-mouth, and perfect for a quick breakfast, lunch, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

Neer Dosa, meaning “water dosa,” lives up to its name. It’s incredibly simple to make – no soaking, no grinding, no fermentation! Just blend, cook, and enjoy. It’s a fantastic option when you’re short on time but still want a taste of authentic South Indian flavors. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful crepes:

• 1 ½ cups raw rice (Sona Masuri preferred) – about 240g
• 2 tbsp fresh coconut, grated (optional) – about 20g
• Salt to taste
• Oil as needed – for the tawa

Ingredient Notes

Let’s talk ingredients for a sec. These little things can make a big difference!

• Raw Rice Varieties (Sona Masuri & Alternatives): Sona Masuri is the traditional choice for Neer Dosa because of its soft texture when cooked. But don’t worry if you don’t have it! You can also use regular short-grain rice, or even a mix of rice varieties. Just aim for a rice that cooks up soft and fluffy.
• The Role of Coconut – Traditional vs. Optional: Traditionally, grated coconut is added to the batter for a subtle sweetness and extra softness. However, it’s totally optional! I sometimes skip it when I’m really in a rush, and they still turn out amazing.
• Understanding the Batter Consistency: This is key. We’re aiming for a batter that’s like buttermilk – pourable, but not watery. You should be able to easily coat the back of a spoon with it.
• Oil for the Tawa – Traditional Choices & Modern Options: Traditionally, Neer Dosa is made on an iron tawa with a generous amount of oil. This gives it that lovely golden color and prevents sticking. You can use any cooking oil you prefer – coconut oil is fantastic for the flavor, but sunflower or vegetable oil work just as well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your raw rice a really good wash. Rinse it under cold water until the water runs clear. This gets rid of excess starch. Then, soak it in water for 3-4 hours.
2. Once the rice is nicely soaked, drain it well. Now, add it to a blender along with the grated coconut (if using).
3. Blend everything together, adding water gradually, until you have a smooth, watery batter. Think buttermilk consistency! You might need to stop and scrape down the sides of the blender a few times.
4. Add salt to taste and give it a good mix. Now, here’s the test: dip a spoon into the batter and see if it coats the back nicely. If it’s too thick, add a little more water.
5. Heat a well-greased iron tawa (or a non-stick pan) over medium heat. To check if it’s ready, sprinkle a few drops of water on it – they should sizzle and evaporate immediately.
6. Pour a ladleful of batter onto the hot tawa, starting from the edges and spiraling inwards to fill the gaps.
7. Cover the dosa and cook for about 1 minute, or until the edges start to lift and turn golden brown.
8. Gently fold the dosa into a triangle shape.
9. Serve immediately!

Expert Tips

A few little things I’ve learned over the years…

• Achieving the Perfect Thin Crepe: The key is to pour the batter in a circular motion, quickly covering the entire tawa. Don’t worry if it’s not perfect at first – practice makes perfect!
• Troubleshooting Batter Consistency: Too thick? Add water, a tablespoon at a time. Too thin? Unfortunately, there’s not much you can do except start over. That’s why getting it right from the start is important!
• Tawa Temperature Control: If the tawa is too hot, the dosa will burn. If it’s not hot enough, it will stick. Medium heat is your friend!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Neer Dosa: This recipe is already naturally vegan if you skip the ghee when greasing the tawa!
• Gluten-Free Neer Dosa (Naturally Gluten-Free!): Hooray! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level – Adding a Hint of Green Chili: My friend, Priya, loves to add a finely chopped green chili to the batter for a little kick. It’s delicious!
• Festival Adaptations – Ganesha Chaturthi & Breakfast Traditions: Neer Dosa is often made during Ganesha Chaturthi as an offering. It’s also a popular breakfast choice in many South Indian households.

Serving Suggestions

Neer Dosa is incredibly versatile. Here are some of my favorite ways to enjoy it:

• Coconut chutney – a classic pairing!
• Tomato chutney – adds a lovely tangy flavor.
• Mangalorean chicken curry – for a more substantial meal.
• Sambar – another South Indian favorite.

Storage Instructions

Neer Dosa is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently on a tawa or in a microwave.

FAQs

Let’s answer some common questions!

• What type of rice is best for Neer Dosa? Sona Masuri is the traditional choice, but any short-grain rice will work.
• Can I make the batter ahead of time? If so, how long will it keep? You can make the batter a few hours ahead of time, but it’s best to use it within 2-3 hours. The batter tends to thicken as it sits.
• My dosa is sticking to the tawa – what am I doing wrong? Make sure your tawa is well-greased and hot enough. Also, the batter might be too thick.
• Can I use store-bought coconut milk instead of grated coconut? Yes, you can! Use about ¼ cup of coconut milk per 2 tablespoons of grated coconut.
• What chutneys or curries pair best with Neer Dosa? Coconut chutney, tomato chutney, and Mangalorean chicken curry are all fantastic choices!

Enjoy making (and eating!) these delicious Neer Dosas. Let me know how they turn out in the comments below!