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Enjoy the crispy perfection of Neer Dosa, a classic South Indian fermented crepe with a golden, lacy texture. This vegetarian breakfast favorite is protein-rich and loved by the whole family.
Rinse raw rice thoroughly and soak it in plenty of water for at least 4 hours or overnight for best texture.
Drain the rice and blend with fresh grated coconut and 2/3 cup water until you get a smooth batter. Add more water as needed to make a thin, free-flowing batter—thinner than typical pancake batter.
Stir in salt to the batter. Let it rest for 15–20 minutes at room temperature to develop flavor; no long fermentation required.
Heat a non-stick skillet or well-seasoned cast iron pan over medium-high heat. Lightly grease with a few drops of oil; the pan must be hot for a lacy effect.
Pour a ladleful of batter from a height, swirling to cover the pan quickly in a thin, even layer. Cover immediately and cook for 40–50 seconds until edges lift and bottom turns golden; do not flip.
Gently fold the dosa in half or thirds and remove to a plate. Repeat with the remaining batter, greasing the pan with a little oil between each dosa for the best crispiness.
