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Mangalorean Neer Dosa with Spiced Coconut Chutney

This roasted dish pairs grated coconut, unsweetened with rice flour, ghee and roasted chana dal. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

12 g Protein
71 g Carbohydrates
37 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 73g rice flour 266 kcal
  • 240g water 0 kcal
  • 10g ghee 88 kcal
  • 40g grated coconut, unsweetened 264 kcal
  • 13g roasted chana dal (split roasted gram) 16 kcal
  • 5g green chili 2 kcal
  • 5g ginger, peeled 4 kcal
  • 10g lemon juice 3 kcal
  • 1g cumin seeds 4 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. rice flourwatercumin seedssalt
    In a blender, combine rice flour, water, salt, and cumin seeds to make a thin, pourable batter. Rest 10 minutes.
  2. ghee
    Heat a nonstick skillet over medium-high heat. Lightly brush with ghee.
  3. Pour a ladle of batter from the outside toward the center to form a thin lacy crepe. Cook 60 to 90 seconds until set; do not flip. Remove and repeat for 3 more dosas.
  4. watergrated coconutroasted chana dal (split roasted gram)green chiligingerlemon juice
    For chutney, blend grated coconut, roasted chana dal, green chili, ginger, and lemon juice with 2 to 4 tbsp water until smooth.
  5. lemon juicesalt
    Taste and adjust salt and lemon. Serve dosas warm with chutney on the side.

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