How to make Neer Dosa / Panpolay Mangalorean Rice Crepes

a soft, thin neer dose.

To our friends all far and near!

To all the girls who've stayed with Aggi. I miss looking at your faces that were in complete awe, every time we served this dish. Aunttyy, so thin, so soft!!!

A dosa that needs no fermentation, so easy to make. This recipe is for you.

Note: 

• The rice you use makes a difference, we recommend Sona Masuri for the best results, but any short-grain rice (parimal/surti kolam) will do.

• Use a non-stick pan with edges.

Soaking time (rice) : overnight 6-8 hours / 2 hours

Cooking time:15mins

1 cup of rice yields 12-15 dosas.

          Ingredients

• 2 cups Sona Masuri rice soaked overnight  (always wash the rice till the water runs clear). You can also soak the rice for 2 hours and start.
• 1 tbsp fresh grated coconut  (optional)
• salt to taste
• 4 cups water ( to get a milk-like consistency)
• oil (coconut or neutral oil ) for greasing the pan.

      Method

1. Drain the water from the soaked rice. 

2. In a blender, transfer the rice, coconut, and 1/4 cup of water enough to get the mixer moving. If you add too much water, the rice will not grind to a fine paste. You should be left with a batter that is smooth, shouldn't have tiny coarse particles of rice when you touch it.  

1 cup of rice yields 12-15 dosas, so if you feel it's too much reserve some, you can store this in the fridge for 3-4 days because it has no salt. Just add water and salt when you want to use it.

3. Once you're left with a super-fine paste, add in salt to taste and water till you get a milk-like consistency as shown in the video below. The batter should not be too thick nor too thin. If you're worried about adding too much salt (like I always do) add in a little, fry one and taste it. You'll know if you need more :)

4. Heat the non - stick pan on medium flame. You can use a brush or a tissue to grease the pan with oil. A very traditional thing to do is use an onion, chop the head, stick a fork, and dip it in oil to grease the pan.

5. Once your pan is greased, scoop the batter using a ladle or a small cup. Unlike the usual dosa where the ladle is used spread the batter, here you need to move the pan to spread it evenly. Watch the video below on how to spread the batter like a pro. :D

6. Cover it with a lid for a minute, open it and you will notice the sides come off easily (an indicator for when it's done). This dosa is cooked only on one side. Watch the video below on how to transfer it to a wire rack/cooling rack (so it doesn't get soggy) allow to cool till you fry the next, and then fold. 

7. To fry the next one, repeat the process, grease the pan, stir the batter well and scoop because the batter settles down at the bottom.

You can serve this with chutney, I have a recipe for red chilli coconut chutney on the blog. A must try with chicken curry.

Note:

If it's your first time making neer dosa the consistency of the batter is trail and error. But don't give up! Practice :)

If you try this, do post a picture or comment below. Let me know if it went well or it just didn't work? I'd like to hear from you, find me on Instagram @pullachair. 

xxxHappy cooking!!