Neer dosa | pan polo

Neer dosa is a speciality from Southern India, in particular from Karnataka in places like Udupi & Mangalore. Literally translating from Tulu to mean water dosa, these are deliciously thin rice crepes flavoured with or without coconut. In Konkani these are called pan polo.

Neer dosa is not crispy in texture and the batter doesn't require any fermentation. That said, it took me a long time to get this recipe right! The first 3 times I made these they just kept breaking and they weren't the right texture at all. I was really struggling to make them soft and with a lace like pattern. However, after many attempts I finally cracked it - I was so pleased! 

Tips to making the perfect neer dosa 

• The batter has to be really thin and flowing, this will ensure that you get the lovely lace-like pattern in the dosa. The ratio is generally 1 cup of rice to 2 cups of water. A batter which is too thick will not cook evenly & will crack and a batter which is too thin will break easily.
  
  
• You need to use a high speed grinder to blend the soaked rice. This is especially important. When grinding, you should only add 1/4 cup water. This will ensure that each rice grain is ground evenly and you end up with a smooth rice batter. Grinding with too much water means that you end up with an uneven rice batter, where some rice grains are ground and some are not.
  
  
• To add or not add coconut? This is completely up to you! I have tried neer dosa both with fresh grated coconut & desiccated coconut. I personally prefer to use desiccated coconut as I find it creates a smoother texture. It is just important that you soak the desiccated coconut beforehand in warm water for 20 minutes or so. Also, in here in NL we don't get the same delicious fresh coconut you get in Southern India. If you don't like taste of coconut, you don't have to add it! Just omit it from the recipe.
  
  
• Use a non-stick pan which retains an even heat. You can use a cast iron tawa but it can sometimes stick. Using a non-stick pan also means you need minimal oil which makes neer dosa also very healthy! In general, you barely need any oil to make neer dosa.
  
  
• The pan has to be really hot before you add the first neer dosa, this will ensure that you achieve the lace like pattern. 

Ingredients
Makes around 8 dosas
1 cup short grain white rice (I just used idli rice, I find it works well)
2  cups water (1/4 cup for grinding, 1 3/4 cup for making up the final batter)
2 tbsp desiccated coconut, soaked in warm water for 20 minutes.
1 tsp salt 
Vegetable oil, as required

Method

• Soak the rice with enough water in a bowl for at least 4 hours (overnight is even better).
  
  
• Once soaked, drain and transfer the rice to a grinder along with the 1/4 cup water for grinding. 
  
  
• Grind the rice to a smooth batter. You may need to stop a few times in between to scrape down the sides of the blender to ensure that everything gets blended evenly. 
  
  
• Once you have a smooth rice batter, add the coconut (if using) and grind again.
  
  
• Transfer to a bowl and add the remaining 1 3/4 cup water to thin out the batter even more. Also mix in the salt. 
  
  
• To cook the neer dosas, heat up a large non-stick frying pan to a medium-high heat. 
  
  
• Carefully spread a very thin layer of oil on the pan - either using a tissue or heat resistant pastry brush. You do not need a lot of oil.
  
  
• Test if the pan is hot enough but dropping in a teaspoonful of batter. If it fizzles and bubbles, you know the pan is hot enough. 
  
  
• Take a large ladle and pour one ladleful of batter into the pan. You will immediately see holes forming because of the heat. Fill in any large gaps with batter. 
  
  
• Cover with a lid and cook for one-two minutes. You don't want to brown the neer dosa. 
  
  
• The dosa is ready to be folded in half or quarters when you see the edges lifting up. Keep the neer dosa aside on a plate and cover with a lid or another plate to keep warm. 
  
  
• Repeat this method of making neer dosa with the remaining batter. Before making each dosa, give the batter a stir as rice or coconut particles may have settled on the bottom. 
  
  
• Enjoy neer dosa with sambar, coconut chutney or kurma. I served these neer dosa the other day with sambar & brinjal fry! 

Recipe notes

What can you do if the your batter is too thin? 

• You can whisk in 1 tsp of rice flour to thicken the batter 

What to do if the batter is too thin? 

• Add water, little by little, until you get the right consistency.