This is a very special Manglorean dosa. It is my favorite among all dosas, and it is such a pity that even most South Indians have no clue what it is. Very very few restaurants serve it. In Bangalore, you can probably find neer dosas on the menu in restaurants that serve Mangalorean cusine.

The name is ‘neer’ dosa, which literally translates to water dosa. The batter is so, so thin, it is like cooking with water, hence the name. This is a recipe that can be very very hard if you don’t get the basics right, and very easy once you’re set. As I taught myself how to make it, it took me a few months to get everything right, but I pass on all my lessons here, and I’ve been told that many people have gotten it right thanks to the instructions. I hope you do too!

Serves 4

Ingredients:

3 cups rice
½ coconut, freshly grated
Salt, Water

Equipment:

Wet grinder/ food processor/ mixer
A flat iron skillet is the perfect skillet to make neer dosas in.
In its absence, you may use flat non-stick pans.

Method:

Soak the rice overnight in enough water. Drain.

Grind the coconut and rice along with a little water, until very smooth.

Add plenty of water to make a really thin batter.

Smear oil on a hot skillet and place it on high heat.

When it smokes, pour the batter onto the skillet. The batter should be thin enough to bubble, and holes should appear the moment it is poured on the skillet.

Reduce the heat to low, cover and let cook.

When done, fold and serve. (Since the dosa is so thin, it is not cooked on the reverse side.)

It is typically served with coconut chutney and a mixture of jaggery and grated coconut.