Skinny rice dosas

Skinny rice dosas

By
From
I Love India
Makes
9-10
Photographer
Martin Poole

Neer dosas are very light, very thin rice pancakes from Mangalore, with a good rice flavour. They are dipped in curries and eaten and I really enjoy them. The trick to making them is to keep the batter very thin: neer means “water” in their dialect. You can add 2 tbsp fresh grated coconut to the batter, grinding it with the rice for a more substantial dosa. These are lacy looking and have holes, so don’t expect an even surface. And they remain snow-white, so do not try to brown them. Lastly, they tend to stick when hot, so do not pile them on top of each other when they’re ready.

Ingredients

Quantity Ingredient
90g basmati rice, soaked for 3 hours
300ml water
2/3 teaspoon salt, or to taste
2 tablespoons vegetable oil
1/2 small onion

Method

  1. Once the rice has been soaking for a few hours, blend it with the water and salt until really thin, watery and smooth. Expect this to take 4–5 minutes. It should flow like water so, if it seems too thick, add a little more.
  2. Heat a non-stick frying pan over a medium heat. Place the oil in a small bowl. Spear the onion with a fork through the rounded side. Dip the flat end into the oil and wipe the surface of the pan with the oiled onion.
  3. When the pan is hot, pour in 80ml of the batter, tip the pan to allow the excess to spread everywhere but it shouldn’t have complete coverage, it will be a bit lacy. Cook until the underside is crisp and the upper side has lost its moist look, 4–5 minutes. Gently ease your spatula underneath and loosen the dosa, then flip it and cook it for 30 seconds on this side to help it dry out.
  4. Take the dosa out of the pan, fold it in half and then into quarters.
  5. Make the next one, stirring the batter first to make sure the solids are not collecting at the bottom, and wipe the pan with the onion again.
  6. Repeat to make the rest.
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