DietGhar Neer Dosa – Soft, Lacy Rice Crepes
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Neer Dosa is a beloved Karnataka specialty – delicate, lace-like rice crepes that are naturally gluten-free and vegan. Our DietGhar version keeps the traditional taste while ensuring a foolproof method for perfectly soft dosas every time. Serve them with coconut chutney or a light vegetable stew for a wholesome meal.
Ingredients
How to Make It
Rinse the rice thoroughly under running water until the water runs clear. Soak in 2 cups of water for at least 4 hours or overnight.
Drain the soaked rice and transfer to a blender. Add 1 cup of water and grind to a smooth, fine paste. The batter should be thick but without any gritty texture.
Transfer the batter to a large bowl. Add salt and gradually mix in 1 to 1.5 cups of water to achieve a thin, watery consistency – similar to milk. The batter should coat the back of a spoon lightly and pour easily.
Heat a non-stick or cast-iron dosa pan over medium-high heat. Lightly grease with a few drops of oil and wipe with a tissue or onion half.
Stir the batter well, then pour a ladleful onto the hot pan, starting from the center and moving outward in a spiral to form a thin, lacy crepe. Fill any gaps with a little more batter.
Cover with a lid and cook for 1-2 minutes, until the edges start to lift and the surface looks set. Do not flip; the dosa should remain white and soft.
Once cooked, fold the dosa into a triangle using a spatula and transfer to a plate. Repeat with the remaining batter, greasing the pan as needed.
Serve hot with coconut chutney, vegetable sagu, or a mild curry.
Nutrition per serving
* Approximate values per serving
Health Benefits
Neer Dosa is a light and easily digestible option, making it ideal for breakfast or a quick meal. Rice provides instant energy, while the absence of oil in the batter keeps it low in fat. It is naturally gluten-free and vegan, suitable for those with dietary restrictions. Pair it with nutrient-rich sides to boost fiber and protein.
Pro Tips
- →Use a good quality non-stick pan for best results; cast iron works too but needs proper seasoning.
- →The batter should be very thin – if it's too thick, the dosa will be soft but not lacy.
- →Grind the rice to a very smooth paste to avoid a gritty texture.
- →Cook on medium-high heat; too low heat will dry out the dosa, too high will brown it.
- →You can add a pinch of cumin seeds or grated coconut to the batter for extra flavor.
Variations
- 1Add 2 tablespoons of grated coconut while grinding for a richer taste.
- 2Mix in finely chopped green chilies and coriander leaves for a spicy version.
- 3For a protein boost, add 2 tablespoons of cooked moong dal to the batter before diluting.
- 4Replace 1/4 cup of rice with cooked quinoa for a higher-protein, higher-fiber option.
Frequently Asked Questions
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