Neer Dosa (Vegan & Gluten Free Thin Rice Crepes)


Neer Dosa is one of my favorite go to breakfast or a main meal. The instant version is very simple and can be done quickly. All you need is just plain rice flour, salt and water.

Neer Dosa (Vegan & Gluten Free Thin Rice Crepes)

Neer Dosa are vegan and gluten free thin rice crepes made using rice flour. This is an instant version and can be eaten as breakfast or main meal.

I always have rice flour in my pantry. there are multiple uses of this rice flour. I like to mix it in various flours and make this multi flour pancakes or Instant rice butter chakli.

Neer Dosa (Vegan & Gluten Free Thin Rice Crepes)

The flour needs to be very fine. All you do next is mix it with a lot of water, salt to taste and the batter is ready. You can add some tadka if you wish too, but it is completely optional. A similar version is done in Maharashtra and it is called as ghavan.


Key points to be taken care while making Neer Dosa

The key to making them is the batter should be runny and not thick. Then you just pour this on a hot tawa. You need to pour it along the edges and go inwards. A gentle swirl of the pan will help spreading the dosa. They are very thin and hence I named it as thin rice crepes 😊. Do not attempt to spread it like a typical dosa, it won’t work.

Neer Dosa (Vegan & Gluten Free Thin Rice Crepes)

I am sharing this with Foodie Monday Bloghop , where the theme for this week is Third Letter Magic (195th Theme). That is the recipe should start with the third letter of your name. The third letter of my name is N, and hence I choose to make this Neer Dosa. The theme was suggested by Amrita Iyer who blogs at The Food Samaritan

In the pic, I have served it with Hyderabadi Baingan ka salan. So here goes the recipe –


Ingredients

  • 1 cup rice flour
  • Salt to taste
  • Water as needed
  • Oil for shallow frying

Tadka (Optional)

  • 1 tsp oil
  • ½ tsp mustard seeds
  • 8-10 curry leaves
  • 1 green chili finely chopped

Preparation

  • In a wide bowl add the rice flour and salt.
  • Now slowly add the water , mixing continuously, so that the batter does not have any lumps.
  • If you add the water in one go, it would be difficult to remove lumps from the batter.
  • The consistency of the batter should be such that when you check the bottom of the spoon, the batter should not be stick to it.
  • If you are adding a tadka, In a small pan heat oil.
  • Once hot add mustard seeds.
  • Once mustard seeds splutter, add in the curry leaves and green chili and add into the prepared batter.
  • Mix everything.
  • Heat a dosa pan or a crepe pan.
  • Once hot, add 2-3 drops of oil and wipe the pan with a tissue or cut potato.
  • Now pour a ladle of the batter along the edges moving inwards.
  • Simultaneously swirl the pan so that the batter is covered all over.
  • Let it cook on medium for 3-4 mins.
  • Drizzle a few drops of oil along the edges.
  • Now you will see that the dosa starts leaving the edges.
  • Let it cook for a further 2-3 mins.
  • Once done remove and serve.
  • You can flip and cook on other side too, but generally Neer dosa is cooked on one side.
  • Serve it with some spicy curry or some Coconut Coriander Chutney.



Few More Rice Flour recipes


5 from 4 votes
Neer Dosa (Vegan & Gluten Free Thin Rice Crepes)
Prep Time
5 d
Cook Time
30 d
 
Neer Dosa are vegan and gluten free thin rice crepes made using rice flour. This is an instant version and can be eaten as breakfast or main meal.
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Gluten Free, Rice, Rice Flour, Vegan
Author: Renu Agrawal-Dongre
Ingredients
  • 1 cup rice flour
  • Salt to taste
  • Water as needed
  • Oil for shallow frying
For tadka (Optional)
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 8-10 curry leaves
  • 1 green chilli finely chopped
Instructions
  1. In a wide bowl add the rice flour and salt.
  2. Now slowly add the water , mixing continuously, so that the batter does not have any lumps.
  3. If you add the water in one go, it would be difficult to remove lumps from the batter.
  4. The consistency of the batter should be such that when you check the bottom of the spoon, the batter should not be sticked to it.
  5. If you are adding a tadka, In a small pan heat oil.
  6. Once hot add mustard seeds.
  7. Once mustard seeds splutter, add in the curry leaves and green chilli and add into the prepared batter.
  8. Mix everything.
  9. Heat a dosa pan or a crepe pan.
  10. Once hot, add 2-3 drops of oil and wipe the pan with a tissue or cut potato.
  11. Now pour a ladle of the batter along the edges moving inwards.
  12. Simultaneously swirl the pan so that the batter is covered all over.
  13. Let it cook on medium for 3-4 mins.
  14. Drizzle a few drops of oil along the edges.
  15. Now you will see that the dosa starts leaving the edges.
  16. Let it cook for a further 2-3 mins.
  17. Once done remove and serve.
  18. You can flip and cook on other side too, but generally Neer dosa is cooked on one side.
  19. Serve it with some spicy curry or some Coconut Coriander Chutney.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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