Given how much I love Sri Lankan hoppers, it’s little wonder I really like neer dosas too. The coconut and rice combo just plain gets it. I was sent a version of this recipe about three years ago by email but never got around to making it until last week. I’ll be making these again often.
Neer dosas are both crispy and fluffy and great dipped into a selection of homemade chutneys. You can see my favourite chutney recipes here. Neer dosas are perfect for breakfast, lunch and dinner. Unlike masala dosas that use a batter that needs to ferment for about 24 hours, neer dosas don’t need to be fermented. This means you can prepare and eat them all in the same day.
The recipe I had called for fresh grated coconut. I didn’t have any on on hand so I decided to try soaking some of the dehydrated coconut flakes that were sent to me by my friends at Cocofina which worked very well. Cocofina is a new sponsor of my blog so be expecting a lot of new recipes with featuring their top quality coconut products.
If you’re looking for something a little different to serve dinner guests without a lot of fuss, you’ve got to give these a try!
- 320g (2 cups) Basmati rice
- 140g (1 cup) flaked dehydrated coconut
- 1 teapsoon salt
- Rinse the rice several times in water.
- Soak the dehydrated coconut and rice for six hours.
- Blend the rice and coconut together in enough water to made a batter that is like single cream. If your batter is too thick, just add a little more water.
- Heat a non-stick pan over medium high heat and then spoon some of the batter around the sides. Tip the pan so that the batter runs into the middle and then top it up with more batter as required to fill the pan. You don't want these to be too thick.
- Fry for about three minutes and then flip over to cook the other side. The whole process should only take a few minutes.
- Fold the neer dosa in half and then in half again to form a little triangle. Keep warm while you make the rest of the dosas.
- Serve with a selection of chutneys.