A thin Karnataka rice crepe made from soaked rice batter without fermentation.
15 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the rice and soak it in water for at least 4 hours.
Drain the rice, then blend it with half of the water and the coconut until smooth.
Add the remaining water to make a very runny batter, then stir in the salt.
Heat the pan and wipe it with a very small amount of oil.
Pour the batter from high above with a ladle to form a thin, lacy layer.
Cover the pan and cook each dosa for 1 minute, then remove it without flipping.
Serve the dosa sheets hot without stacking them.
💡 Tip: The batter should be much thinner than regular dosa batter; it should spread on its own as soon as it hits the pan.
🍽️ Serving suggestion: Serve Neer Dosa with coconut chutney, vegetable sambar or spiced potatoes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~190
kcal calories
4
g protein
40
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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