Soft and lacey rice crepes or Neer dosa
These soft rice crepes are a delicacy from Mangalorean cuisine
| PREP TIME | 2 h |
|---|---|
| COOK TIME | 10m |
| SERVES | 3 |
1 cup idli rice
1/3 teaspoon salt
1 cup of water
1 tsp vegetable oil
Method for making the batter
Wash rice a few times until the water runs clear.
Soak the rice in water for at least two hours.
Drain the water and rinse again.
Blend the rice with about one cup of water, until it is smooth.
Transfer to a bowl.
Add salt and another ½ cup of water.
Mix well and check the consistency. It has to be thin and watery.
Add more water if needed.
Method to make Neer dosa
Heat a flat, cast iron pan.
Grease the pan with some oil and wipe any excess oil with a tissue.
Stir the batter well from the bottom.
Take a ladle full of batter and pour it over the pan in a circle.
Gently tilt the pan to spread the excess batter all over.
Do not spread the batter like a regular dosa batter.
Use some more batter to fill any gaps in the dosa or to make it even.
Cover it with a lid and cook for about two to three minutes until the top part is less sticky.
Continue to cook until you see the sides come off easily from the pan.
Transfer the neer dosa to a plate and allow it to cool for 30 seconds.
Fold the crepe into a half and then into a triangle.
Serve neer dosa with chutney or any gravy of your choice.
Stir the batter every time you make a fresh neer dosa as the bottom part of the batter will be thick.