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Neer Dosa | Neer Dosai - Vegan and Gluten Free Rice Crepes

Course Breakfast, Main Course
Cuisine Indian, Karnataka, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 dosai

Ingredients

  • Raw Rice I used Sona Masoori rice - 1 1/2 cups
  • Grated coconut - 1/2 cup
  • Salt - as needed
  • Water
  • Oil - few drops per dosai

Instructions

  1. Wash and soak the rice for at least 4 hours. You could also soak it overnight if needed.
  2. Drain the water and place the rice in a blender jar along with grated coconut and salt. Adding little water, grind the rice into a smooth batter. Do not add more water at this stage as the rice would not grind properly. Add just enough water at this stage.
  3. Pour the batter in a bowl and use about a cup of water to wash the blender jar and add this to the batter.
  4. Mix the batter well and add more water to make it a very thin batter, almost like buttermilk. If the batter is thick, the crepes will not cook properly and the texture will be different. So make sure you add enough water to make it into a very thin batter.
  5. Heat a non stick pan or a cast iron pan. Add a few drops of oil and rub it with a paper towel to grease the pan.
  6. Take a large ladle full of batter and pour it on the pan. Pour the batter in a circular pattern and scatter it around. Do not spread the batter with the ladle, just pour the batter and if needed tilt the pan to spread the batter around.
  7. The crepes would be very porous and will have lot of holes and bubbles. Cover the pan and let the dosa cook. If needed, drizzle a little oil on the crepes.
  8. Once the dosai is cooked, it will start peeling off the pan. Fold the dosai into half and then into half again and remove them on a plate.
  9. Grease the pan again (if needed) and make the next crepe. Do not stack the crepes when hot as they will stick with each other. Serve warm with spicy chutney and/or sambhar. I served mine with coconut chutney and Onion tomato and cilantro chutney.