Indian cooking
Indian cooking / Dishes / Mangalorean Neer Dosai
Mangalorean Neer Dosai (Soft Savoury Rice Pancakes)

Mangalorean Neer Dosai

Soft Savoury Rice Pancakes
VegetarianOrigin MangaloreMakes 6 dosais

Neer dosai are thin, soft rice pancakes with crisp lacy edges, eaten warm with curry. They are mild and tender, made from a simple rice-flour batter.

Ingredients

01
Rice flour · Chawal ka atta
120 g
flour
02
Water · Paani
398 g400 ml
liquid
03
Salt · Namak
~0.3 gpinch
salt
04
Vegetable oil · Telfor frying
to taste
oil/fat

Method

  1. Put 120 g rice flour and 0.3 g salt in a large bowl.
  2. Pour in 398 g water gradually while whisking until the batter is smooth and thin, with the consistency of single cream.
  3. Set a non-stick frying pan over medium heat. Add 1 teaspoon vegetable oil and swirl to coat the pan, then wipe out the excess with kitchen paper.
  4. Raise the heat slightly. Pour half a ladle of batter across the pan; it should form a lacy pattern around the edge.
  5. Drizzle ½ teaspoon vegetable oil around the edge and fry for 4 minutes, until the edge turns crisp. Flip and cook for 2 minutes more. Flip again, fold in half, then fold into quarters.
  6. Repeat with the remaining batter to make 6 dosais and serve warm.

Don't have something?

Rice flour
  • Cornflour

    Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.

  • Plain flour

    Use the same weight for coatings; contains gluten, browns faster and is less crisp.

  • Fine semolina

    Use the same weight for crisp coatings; coarser texture and needs a short rest.

Water
  • Stock

    Use the same weight in savoury dishes; it adds body, so adjust salt.

  • Milk

    Use the same weight only in doughs or creamy dishes; it makes the result richer.

  • Coconut water

    Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Similar dishes

Boorelu Appalu
Jaggery Biscuits (Cookies)
Boorelu Appalu is sweet, crisp outside, and chewy from jaggery, while this dish is mild, soft, and savoury.
  • Same: Boorelu Appalu shares rice flour as a main ingredient with this dish.
  • Different: It also uses wheat flour, jaggery, ghee, and banana leaf and is deep-fried, while this dish is a thin batter of rice flour, water, salt, and vegetable oil cooked as pancakes.
Neyappam
Deep-fried Rice Flour Balls
Neyappam is sweet and aromatic with cardamom, jaggery and coconut and has a crisp outside, while this dish is mild, savoury and soft.
  • Same: Neyappam and this dish are both rice-flour based and use vegetable oil, and neither uses a souring agent.
  • Different: Neyappam adds jaggery, cardamom, coconut, ghee and plain flour and is deep-fried into balls, while this dish uses only rice flour, water, salt and oil and is cooked as thin pancakes.
Basic Rice Recipe
Basic Rice Recipe tastes clean and mild with fluffy separate grains, while this dish is tender and mild with crisp lacy edges and is eaten with curry.
  • Same: Basic Rice Recipe and this dish are both simple, mild rice-based preparations seasoned with salt.
  • Different: Basic Rice Recipe uses whole basmati rice cooked by absorption into separate grains, while this dish uses rice flour, water, and vegetable oil to make a thin batter cooked as soft pancakes.
Plain Rice
Plain Rice tastes clean and mild with separate grains, while this dish is soft and tender with crisp lacy edges.
  • Same: Plain Rice shares rice, water, and salt with this dish, and neither uses a souring agent.
  • Different: Plain Rice uses whole basmati rice and is steamed, while this dish uses rice flour batter cooked in vegetable oil as thin pancakes.