This week I am doing famous breakfast dishes from different places and this is my first post under the theme. I had made this Neer Dosai a long time ago when amma was here and had taken pictures, but I never got around to blogging. I seem to have lost the pictures as well and so here I am making it again. We are a cereal-eating family for breakfast and hence it was very hard for me even think of what dishes people usually eat for breakfast. I wanted to stick to the Indian recipes as most of the time, I made them for dinner. So these are recipes that will work great for breakfast as well as for dinner. The Neer dosai is made just with rice and water along with salt. Amma adds coconut to her dosai and hence I added coconut gratings as well. If you want to skip the coconut, feel free to do so but I felt it added a lot of flavor to the dosai. This Neer Dosai is entirely gluten-free and vegan as well. So if you are looking for a gluten-free crepe option, this is a great choice. I would highly recommend using a good nonstick pan or a well-seasoned cast iron pan to make the Neer Dosai. It hardly needs any oil and the dosai comes out very easily. Make sure not to stack the dosai when warm as they tend to stick to each other. Keep them separated until they cool down a bit and then you can stack them.
Ingredients to make Neer Dosa - (makes 18)
Raw Rice (I used Sona Masoori rice) - 1 ½ cups Grated coconut - ½ cup Salt - as needed Water Oil - few drops per dosai
Procedure to make Neer Dosai -
Wash and soak the rice for at least 4 hours. You could also soak it overnight if needed.
Drain the water and place the rice in a blender jar along with grated coconut and salt. Adding little water, grind the rice into a smooth batter. Do not add more water at this stage as the rice would not grind properly. Add just enough water at this stage.
Pour the batter in a bowl and use about a cup of water to wash the blender jar and add this to the batter.
Mix the batter well and add more water to make it a very thin batter, almost like buttermilk. If the batter is thick, the crepes will not cook properly and the texture will be different. So make sure you add enough water to make it into a very thin batter.
Heat a nonstick pan or a cast iron pan. Add a few drops of oil and rub it with a paper towel to grease the pan.
Take a large ladle full of batter and pour it into the pan. Pour the batter in a circular pattern and scatter it around. Do not spread the batter with the ladle, just pour the batter and if needed tilt the pan to spread the batter around.
The crepes would be very porous and will have a lot of holes and bubbles. Cover the pan and let the dosa cook. If needed, drizzle a little oil on the crepes.
Once the dosai is cooked, it will start peeling off the pan. Fold the dosai into half and then into half again and remove them on a plate.
Grease the pan again (if needed) and make the next crepe. Do not stack the crepes when hot as they will stick with each other. Serve warm with spicy chutney and/or sambhar. I served mine with coconut chutney and Onion tomato and cilantro chutney.
More Gluten-Free Recipes
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