Neer Dosa Recipe
Neer Dosa also known as neer dose are beautiful, thin and lacy crepes made with ground rice batter. These are a popular Breakfast from the Mangalorean cuisine & are served in restaurants all over Karnataka. Apart from being vegan and gluten-free, these have a super soft texture. So they pair well with any curry or chutney. Unlike the other versions of South Indian Dosa, the batter for neer dosa is made without any lentils and it does not need any fermentation.
Neer dosa are a staple in the Konkan region of India and are enjoyed any time of the day for a meal. The beauty of these crepes is they are just made with minimal ingredients – rice, salt and water.
They pair well with any chuntey but they are usually served with this coconut chutney, veg sagu or veg kurma in some restaurants.
About Neer Dosa
The word ‘Neer’ means ‘Water’ in Tulu & Kannada languages so ‘neer dosa’ translates to ‘water dosa’. Since these dosas are made with a batter of water consistency, they are popularly known as Neer dosa.
The beauty of these thin, light and delicate dosas lies in the simplicity of the recipe. To begin with rice is soaked anywhere for 4 to 8 hours and then ground with salt and water. To bring this to water consistency, more water is added. Optionally a lot of households also include fresh coconut while grinding as this imparts a sweeter flavor to the neer dosas.
These dosas are not filling like the other lentil dosas so these are good to serve with a gravy or curry. My kids love these neer dosas with fresh grated coconut and jaggery mixed together & dipped in milk.
Making these is easy but the key is in getting the batter to the right consistency. So if you are trying this the first time, then do check out my video and read all the tips mentioned below.
How to Make Neer Dosa (Stepwise Photos)
1. Wash 1 cup rice thrice in a large pot. Soak it for 4 hours to overnight.
2. Drain the water and add rice to a blender jar. If you have soaked it overnight, give a good rinse first. Drain the water and add it to the blender jar. Pour about 3/4 cup fresh water. Do not add lot of water at one time as the batter won’t come out smooth if lots of liquid is added.
3. Blend it to a smooth batter.
4. Transfer to a bowl and add salt as per taste.
5. Add more water to bring it to a thin consistency.
6. The batter must be similar to thin buttermilk. Add more water as needed to bring it to the consistency. I used about 1 & 1/2 to 1 & 3/4 cups water for blending and to bring it to consistency. Set this neer dosa batter aside. Check video to know the right consistency.
Make Neer Dosa
7. Heat a pan and drizzle few drops of oil. Using a slice of onion, spread the oil to the pan. Wipe off the excess. You can also skip rubbing with onion and just spread the oil with a cloth or kitchen tissue. You will need to repeat this process before making each dosa.
8. Make sure the pan is hot. We are not going to spread the batter but just pour it like the rava dosa batter. Stir the batter well every time before making a neer dosa. Take a ladle full of batter and begin to pour on the tawa all over starting from the edge of the pan. (check video for details)
9. Do not bother much about the shape.
10. Quickly tilt the pan to a side to spread the excess batter.
11. Take some more batter and fill in the gaps.
12. Cover the pan and cook for 2 mins on a medium to high heat.
13. When the dosa is done, you will see the edges slightly leave the pan. Neer dosa is not flipped and cooked to keep it soft.
14. Transfer it to a serving plate. Allow it to cool down for 30 seconds before folding otherwise both the sides will stick up together.
15. Fold it to half.
16. Then to triangle.
To repeat making neer dosa, grease the pan, stir the batter well before pouring every time. If needed you can add more water to bring to consistency.
Serve neer dosa with chutney or any gravy.
- Use any kind of rice like sona masuri, basmati rice or surati kolam.
- I have not added coconut here. You can add about ¼ cup fresh coconut or use 1 cup coconut milk to blend in place of water.
- Ensure the rice is ground with just enough water as mentioned in the recipe. Adding a lot of water at one time while blending often results in coarse batter.
- The batter has to be ground to a super fine texture. Coarse batter results in neer dosas getting cracks. The dosas will also break.
- Experiment with the amount of water required to bring the batter to consistency. I have mentioned what works for me.
- Neer dosa cracks if the batter is either too thin or too thick. If it is too thin the batter will get stuck to the pan and crack a lot. If it is too thick then they will be dense and get cracks too.
You may like to check these
Neer Dosa Recipe (Mangalorean Rice Crepes)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup rice (sona masuri, basmati etc, any aged rice)
- ⅓ teaspoon salt as needed
- 1½ to 1¾ cups water (use more if needed)
- 1 teaspoon Oil for greasing
- Wash rice a few times until the water runs clear. Soak it in water for at least 4 hours to overnight.
- Drain the water and rinse well if soaked for over night.
- Add the rice to a blender jar and pour ¾ to 1 cup water. Blend until smooth. Transfer to a batter bowl.
- Add salt and another ½ cup water. Mix well and check the consistency. It has to be like thin or watery. Add more water if needed. (Check video for consistency)
How to Make Neer Dosa
- Heat a pan and drizzle few drops of oil. Using a kitchen tissue or a piece of onion smear the oil all over the pan. Wipe off excess oil with a kitchen tissue.
- When the pan is hot enough, stir the batter well from the bottom.
- Take a ladle full of batter and pour it over the tawa in a circle. Tilt the pan to spread the excess batter all over. Do not spread the batter like regular dosa batter.
- Fill any gaps in the dosa to make it even.
- Cover it with a lid and cook for 2 to 3 mins until the top part turns non sticky meaning it is cooked.
- Continue to cook until you see the sides come off easily from the pan.
- Take the dosa to a plate and allow to cool for 30 secs to a min and then fold it to halve and then to triangle. Serve neer dosa with chutney or curry.
- To make next dosa, repeat greasing the pan with oil and then wipe off the excess.
- Stir the batter every time you make a fresh neer dosa as the botton part of the batter will be thick.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Neer Dosa Recipe First published in October 2017. Updated and republished in June 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Your recipe is perfect and your tips very important
I love your recipe and your tips for making delicious and tasty .
Thank you Trusha
Thank you so much for the recipe. I tried and came out really well.
Glad to know! Thanks for leaving a comment
Loved your recipe Swasthi. I enjoy trying out good food recipes – and yours look good.
Hi Lira D’Mello
Thank you so much!
Glad you like the recipe
Hi swasthi I tried out this neer dosa receipe but it didn’t come out as good , may be u need more practise for the same before j introduce it to the adult foodies in my family,,, pls let me know what can u do with the leftover rice batter ,, I hv atleast about a cup of batter left about240 ml ..pls revert to me as I don’t want to just throw it…
The trick to make good neer dosas is in making the batter correctly with right consistency. Hope you read my notes for those trying these first time. It did take a few trails for me as well to get them right. You can refrigerate the batter. Before you make the dosas with the batter, check for the consistency and add more water. I usually add a lot again. Also take a look at my video to understand better. Hope this helps
I made neer dosa receipe with kara chutney its really so tasty thanks for post this receipe please post like this different receipes. And thank you
Glad you liked the neer dosa. Thank you! Yes sure will keep posting.
I made in the same method the beer dosa is very Krispy and sticky to the tawa only
Not sure where you went wrong. You should grease the tawa very well and cook for longer.
Nice recipe….may I know which type of rice you have used..? Is it raw rice or parboiled rice..
I have tried with aged ponni raw rice, parboiled ponni rice and even with raw sona masuri. But idli dosa rice didn’t work out for me.Hope you enjoy making neer dosa.
Thanks for the quick reply…I shall try the recipe and let you know the results…:)
I love ur site an ur recipes ? Great explanations. Wonderful pics.
I tried these neer dosa for dinner. They turned out awesome with chettinad egg curry. Thank you so much for the easy recipes.
Thanks for the comment
Which is that chutney in picture with neera dosa
It is a red coconut chutney. I have shared here in this coconut chutney recipes post
Hi mam!How r u.i tried this recipe and it is good. Mam can you share egg puf without oven
I am good. Thanks for asking. Yes I noted your request for egg puff without oven. I will share it.
I made ur neer dosa, cooker cake and many recipes. All came very well. Thank you for the recipes. Can you pls give me a recipe of chocolate cake with egg to make in cooker.
Thanks a lot for all the comments. Yes I will try to share