Wednesday, 26 December 2018

Neer Dosa: Neer Dosa Recipe

Neer Dosa or Mangalore Neer Dosa is a popular breakfast dish in Karnataka. It is easy to prepare Neer dosa at home. Like Kerala Palappam, Idli or Dosa, Neer dosa is served for breakfast along with any gravy and chutney. Preparing the batter was quite easy; I just had soaked the rice and grind along with some grated coconut and add plenty of water. Neer dosa, a thin, soft and lacey dosa made with raw rice batter.

This dosa can be prepared instantly once the batter is ready, no need to ferment the batter. It tastes so good and I really love the coconut flavor in Neer Dosa. Neer means water and the batter of this dosa is very watery hence it is called neer dosa. To make the neer dosa at home, follow this recipe with step by step and enjoy it with coconut chutney or sambar.


neer dosa

Ingredients for Neer Dosa Recipe-

  • Sona Masoori Rice or any Short Grained Rice- 3/4 cup
  • Grated Fresh Coconut- 3 tablespoons
  • Oil- for shallow frying
  • Salt to taste
neer dosa recipe

How to make Neer Dosa-

  1. Take 3/4 cup short grained rice in a bowl and wash it for 4-5 times.
  2. Soak it in 1 1/2 cups water for at least 3-4 hours.
  3. Drain the excess water and transfer it to the jar of a mixer grinder. add grated coconut in it.
  4. Grind until a smooth batter. Add water as required to grind the rice smoothly. Don't add too much water while grinding.
  5. Transfer it to a big bowl. Add salt and mix well.
  6. Add water little by little and mix well till you get fine batter or the batter turns into watery and thin consistency(like milk consistency).
  7. Heat a skillet/non-stick dosa tawa over the medium gas flame. Make sure that non-stick dosa tawa is hot. Sprinkle few drops of water on the surface and wait until it evaporates.wipe the surface of dosa tawa. Do this process before making each dosa(It helps in making thin neer dosa).
  8. Take ladle full batter and pour it on the surface in a circular motion starting from an edge towards the center from 4-5 inches high like rava dosa. Pour the batter until it covers the center of the surface. Immediately rotate/tilt the tawa in a circular motion to get the shape of neer dosa or for spread batter evenly into a thin circle. As you pour the dosa batter, few holes will be formed on the surface, it means the batter has the right consistency. If it does not happen it means the batter is thick.
  9. Drizzle 1/2 teaspoon oil around edges of it. Cook covered until the upper surface looks cooed, it will take around 3-4 minutes. Make sure that the bottom surface of dosa should not turn brown in color.
  10. Remove the lid. Fold into the half with a spatula.
  11. Again fold it into the triangular shape. Transfer it to a plate. Make soft and thin dosa in the same way. Neer dosa is ready to serve.


  • While grinding the rice, add only the required amount of water to grind the rice. Don't add too much water while grinding else the batter would not turn smooth.
  • Batter of neer dosa should be thin and watery like milk to get tiny holes in neer dosa.
  • Don't forget to stir the batter well before making each neer dosa.
  • Stack the dosa only after they are cool a little bit else they stick to each other.
  • Coconut should be slightly tender for best dosa. Dry coconut will make the batter grainy.
  • If there is excess batter, you can keep it in the refrigerator and use later.
  • Shallow bottomed pan would be best for preparing Dosa.
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