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Home » Entree » Idli / dosai » Neer Dosa | Neer Dosai - Vegan And Gluten Free Rice Crepes

Published: Feb 3, 2018 · Modified: Oct 22, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

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

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Neer Dosai Pinterest Image
Neer Dosa in a black plate

Neer Dosa | Neer Dosai, means water dosai in Tulu language and is a simple crepe made with rice. My mother alwaya made something similar to this and called it the thengai dosai. I never realized that both the Thengai dosai / Coconut Dosai and Neer Dosai are similar until I went back to her recipe.

This week I am doing famous breakfast dishes from different places and this is my first post under the theme. I had made this Neer Dosai long time ago when amma was here and had taken pictures, but I never got around blogging. I seem to have lost the pictures as well and so here I am making it again.

We are a cereal eating family for breakfast and hence it was very hard for me even think of what are the dishes that people usually eat for breakfast. I wanted to stick to the Indian recipes as most of the times, I made them for dinner. So these are recipes that will work great for breakfast as well for dinner.

The Neer dosai is made just with rice and water along with salt. Amma adds coconut in her dosai and hence I added coconut gratings as well. If you want to skip the coconut, feel free to do so but I felt it added a lot of flavor to the dosai. This Neer Dosai is entirely gluten free and vegan as well. So if you are looking for a gluten free crepe option, this is a great choice.

I would highly recommend to use a good non stick pan or a well seasoned cast iron pan to make the Neer Dosai. It hardly needs any oil and the dosai comes out very easily. Make sure not to stack the dosai when warm as they tend to stick to each other. Keep them separated until they cool down a bit and then you can stack them.

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

Ingredients to make Neer Dosa - (makes 18)

  • Raw Rice (I used Sona Masoori rice) - 1 ½ cups
  • Grated coconut - ½ cup
  • Salt - as needed
  • Water
  • Oil - few drops per dosai

Procedure to make Neer Dosa -

  • Wash and soak the rice for at least 4 hours. You could also soak it overnight if needed.
  • 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.
  • Pour the batter in a bowl and use about a cup of water to wash the blender jar and add this to the batter.
  • 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.
Making Rice Batter
  • 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.
  • 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.
  • 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.
  • 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.
Making the Dosa
  • 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.
Neer Dosa |with sides

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

NeerDosa|NeerDosai VeganandGlutenFreeRiceCrepes

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

5 from 3 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: Indian, Karnataka, South Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 dosai
Calories: 72kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 ½ cup Raw Rice I used Sona Masoori rice
  • ½ cup Grated coconut
  • Salt as needed
  • Water
  • Oil few drops per dosai

Instructions

  • Wash and soak the rice for at least 4 hours. You could also soak it overnight if needed.
  • 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.
  • Pour the batter in a bowl and use about a cup of water to wash the blender jar and add this to the batter.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 72kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. sapana says

    February 12, 2018 at 7:21 am

    5 stars
    I am yet to make Neer dosa but seeing your post I should make it. Looks very delicious and comforting.

    Reply
    • D.P.Chandrashekar says

      February 24, 2018 at 1:57 am

      5 stars
      Good taste

      Reply
  2. Bhawana Singh says

    February 09, 2018 at 4:15 am

    Looks great recipe for dosa. Very easy to make with simple ingredients. I always thought neer dosa is something different and difficult to make. will try this for sure.

    Reply
  3. Kala says

    February 08, 2018 at 4:03 am

    5 stars
    Looks so Lacey. Great presentation.

    Reply
  4. Ritu Tangri says

    February 07, 2018 at 2:00 am

    The dosa looks so good with that lacey texture, the best part is it is a no fermentation dosa. I always look for instant dosas and this fits into the frame 🙂

    Reply
  5. harini says

    February 06, 2018 at 6:58 pm

    Love the lacey look of the dosas. I have been putting off making these dosas for a while now. I agree that many of our breakfast items serve well for dinner.

    Reply
  6. Sandhiya says

    February 05, 2018 at 7:38 pm

    Perfectly made lacey neer dosa, even i have the same in mind to try on my turn in few weeks. Hope it will turn out as good as yours.

    Reply
  7. Jayashree says

    February 05, 2018 at 1:15 pm

    We make something similar, except it is not as lacy, and it is called verum arisi adai. These look fabulous.

    Reply
  8. Srivalli says

    February 05, 2018 at 1:17 am

    That's a fantastic dosai to make, I love this so much and have couple of versions on the blog and another one on record!..good that you made it and as you said our breakfasts work well for dinner as well!

    Reply
  9. Priya Suresh says

    February 04, 2018 at 10:31 am

    Such a beautiful lacey neer dosai, quite an easy dosa to prepare when dont have usual dosa batter at home. Am yet to post this dosa in my space.

    Reply
  10. Vaishali says

    February 04, 2018 at 12:23 am

    Neer Dosa is such a pretty looking Dosa , it looks like a lace . A good change from the regular Dosa .

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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