Go Back
+ servings
NeerDosa|NeerDosai VeganandGlutenFreeRiceCrepes
Print Recipe
5 from 4 votes

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

Neer Dosa or Neer Dosai means water dosai in Tulu language and is a simple crepe made with rice. My mother always 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Indian, Karnataka, South Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 18 dosai
Calories: 72kcal

Equipment

  • Cast Iron Pan
  • Stove

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