South Indian · serves 2

Neer Dosa + Coconut Chutney

No fermenting, no waiting. Grind, pour, eat.

25 min Some work Vegetarian

Ingredients

  • 1.5 cups raw rice, soaked 3 hours
  • 1/4 cup grated coconut
  • For chutney: 1 cup coconut, 2 green chillies, 1 tbsp roasted chana dal, ginger
  • 1 tsp mustard seeds
  • 10 curry leaves
  • Oil

Method

  1. Grind the soaked rice with coconut and salt into a very thin batter — like milk. That's what 'neer' means.
  2. Very hot tawa, lightly oiled. Pour from a height and let it spread on its own. Do not spread it with the ladle.
  3. Cover for 1 minute. It's done when the edges lift. Never flip.
  4. Fold into quarters and stack.
  5. Chutney: blend coconut, chillies, chana dal, ginger, salt. Tadka of mustard and curry leaves on top.

Questions people ask about Neer Dosa + Coconut Chutney

How long does Neer Dosa + Coconut Chutney take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Neer Dosa + Coconut Chutney?

Very hot tawa, lightly oiled. Pour from a height and let it spread on its own. Do not spread it with the ladle.

What can I use instead of rice in Neer Dosa + Coconut Chutney?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Neer Dosa + Coconut Chutney ahead of time?

Not really. This one relies on being crisp, and crisp does not survive the fridge. Prepare the components ahead if you like, but cook it just before eating.

Is Neer Dosa + Coconut Chutney vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Neer Dosa + Coconut Chutney?

Steamed rice with a spoon of ghee, and a papad if you have one. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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