Neer Dosa: Soft Rice Crepes without Fermentation
Lalkila Kitchen · Plant based · Vegetarian · Breakfast · Pan cooking · Karnataka
Neer dosa uses a thin rice batter to make delicate crepes. This version has no fermented dal batter and no filling. Its main challenge is managing the pan and liquid consistently, so begin with one crepe before trying to speed up. A smooth batter matters more than a perfectly round outline.
Ingredients
- 1 cup rice, such as sona masuri
- Water for soaking
- 1/4–1/3 cup water for grinding
- 1 1/2–2 cups water to thin the batter, adjusted as needed
- Salt to taste
- Oil for the pan
Method
- Rinse rice and soak for four to five hours, or overnight in the refrigerator. Drain.
- Grind with the smaller water amount until very smooth. Stir in salt and enough additional water for a thin flowing batter.
- Heat and lightly oil a seasoned or non-stick pan. Stir batter, pour it across the surface and fill large gaps lightly. Cover until the surface sets and the edges lift; keep the crepe pale and do not flip.
- Fold gently, lift out and place separately while hot. Stir the batter before each new crepe.
Cooking notes
Rice settles quickly in a watery batter, so the last ladleful should not be much thicker than the first. Take care with steam when removing the lid. Let the surface set before folding; dragging a spatula through wet batter makes it harder to lift. These crepes are soft and pale, so a browned crisp dosa is a different result. Serve with a separately prepared accompaniment of your choice.
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Source and adaptation
Adapted from Dassana Amit’s Neer Dosa, Dassana’s Veg Recipes. Original recipe.
Kept the rice-only batter and one-sided covered cooking. Specified refrigerator soaking for the overnight option. Accompaniments are not included in the ingredient list or image.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.