Neer Dosai (“Water” Crepe)

Neer dosai is a very well known breakfast dish from the Udipi/Mangalore regions of Karnataka. It is very easy to make and is indeed delicious. As it does not contain split black gram, it becomes a really quick and light breakfast. The ingredients used are easily available in most homes around the globe. I first tried this dish during my college days when I used to be a frequent visitor to Bangalore. And immediately fell in love with it. Do try it – I am sure you will like it as much as I do,

1 cup red or brown rice
1/2 cup grated coconut
Salt to taste
2 1/2 cups of water
Soak the rice for 5-6 hours or overnight
Drain the water and transfer to a blender
Add the grated coconut
Blend to a smooth paste, using very little water
Add salt and 2 1/2 cups of water
Mix well
Ensure that the batter is mixed well and is of a thin, watery consistency
Set aside
Heat a tawa (girdle)
Pour a ladle of the batter in the centre of the tawa
Spread it outwards to form a circle
Cover and cook for 1 minute on a medium flame
Once done, remove to a casserole (do not cook both sides)
Repeat for the rest of the batter
Serve hot with mint or coconut chutney (or any chutney of your choice)

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