Rice crepes are a delicacy in the Indian state of Karnataka, where they are called dodna. They are made from rice flour and water, which is cooked on a stove top until it turns into a thick batter. The batter is poured onto a hot skillet and spread out to form an even layer before being flipped over to cook the other side. Dodna can be served with sugar syrup or coconut chutney.

The konkani food recipes are a traditional Konkani dish. Udupi cuisine is known for its rice crepes. There are many variations of this recipe but the most popular is Dodna, which is made with coconut milk and jaggery syrup.

When it’s pouring outside, one of the greatest things to eat is a stack of steamed, hot rice crepes with a drizzle of coconut oil on top. Steamed rice crepes that are silky smooth and papery thin are a classic teatime snack. In Konkani, these rice crepes are known as sameerpan, while in Kannada, they are known as dodna. Have you ever had them? 

We were an united family till I was 12 years old. In our ancestral home, we had a large enormous family of 40 individuals back then. (Our total currently stands at 62.) My mother and grandmother would light a fire outside the kitchen and steam these rice crepes over boiling water, as seen in the photos below. The steamed paper thin rice crepes would then be taken from the boiling dish and served steaming hot. These crepes are mostly bland and served with only coconut oil on top. But believe me when I say they are to die for. We’d take turns sitting alongside my mother/grandmother and eating crepes until our bellies were full. They had to steam these crepes for 1-2 hours at home to feed all of us. Those poor fellas. They did it, though, with such delight. They’re one of the most popular tea-time treats. They’re now steamed on the stovetop, but one thing hasn’t changed: we still get around 25 paper thin crepes out of each batch. 

Rice is crushed into a fine paste and then mixed with water and salt to make a watery batter. This batter is spread thinly onto a dish and then steamed over boiling water. After that, the paper thin crepes are taken off the dish and served. Rice papads (akki happala in Kannada, tandla hapolu in Konkani) are made by drying them in the sun. Rice papads are deep fried as an evening snack or eaten for lunch/dinner and may be kept for up to a year.

If your memories of these rice crepes have been revived, you may want to try creating them at home. Here’s how you can do it:


  • rice, 3/4 cup (any medium grained rice should do)
  • season with salt to taste
  • 1 quart of water

Method of Preparation:

Getting the batter ready:

1. Using as much water as needed, grind rice into a smooth paste. When compared to a mixer, a wet grinder produces a smoother batter.

2. Pour the ground batter into a mixing bowl. Mix in the salt well. 

3. The batter should have a semi-thick consistency. Like neer dosa, it’s neither too thick nor too watery.

Preparing the crepes by steaming them:

P.S. They are traditionally steamed in the manner seen in the photos below. However, you may steam the crepes in a saucepan with a cover or a cooking vessel with a lid of any frying pan and plates with borders. To give you an idea, here’s a video.

1. Fill a saucepan or cooking utensil with water until it is 3/4 full. Bring the water to a boil.

Using a ladle, pour a ladle of batter onto a dish with edges. Shake the plate to ensure that the batter is evenly distributed. A thin coating of batter is required. The ideal crepes are neither too thick nor too thin.

P.S. The plate you choose must precisely fit the pot. It must sit directly on top of your vessel with no gaps between them.


2. Keep the plate on top of the pot after the water has reached a boil. A lid is used to close it. 



3. The crepes will be cooked in the vessel’s water. The cover should precisely fit the plate so that the steam is contained within and the crepes are cooked to perfection. 


4. Remove the plate with the batter after the crepes are fully cooked and the color has changed entirely.


5. Attempt to remove the crepe off the dish using a knife tip. 

6. Drizzle a teaspoon of oil over the crepes and serve immediately. 


The most crucial:

1. The secret to having some great rice crepes is to have well cooked crepes. There should be no steam escaping from the pot while the plate is kept in place or from the closed lid for it to be cooked properly. 

2. If the water in the pot begins to evaporate over time, refill it with water and bring it to a rolling boil.

3. Silky smooth crepes need a flawlessly smooth batter. 

4. The secret making excellent crepes is a thin layer of batter on the plate. If the batter is too thin, it will break. The crepe will be difficult to consume if it is too thick.

The mangalorean breakfast recipes is a traditional dish from the state of Karnataka, India. It is made with rice flour and coconut milk.

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