neer dosa recipe

neer dosa recipe with step by step photos – thin, fluffy and lacy crepes made with rice batter. these super soft and tasty dosas are also called as neer dose in karnataka.

neer dosa is yet another variety of dosa from the karnataka cuisine. the word ‘neer’ translates to ‘water’ in tulu language, which means ‘water dosa’. these dosas are so called as the batter is watery and not thick like the usual dosa batter.

neer dosa was introduced in our family through one of our aunts, who is from the bunt community from mangalore. thereafter we would make these often for morning breakfasts as they are easy to prepare and does not require any fermentation. pair these lacy dosas with some coconut chutney and you have a nice breakfast. they also go well in the tiffin box. these dosas are so light, that you can easily have 5 to 6 of them in one go.

neer dosas are easy to prepare as fermentation is not required. you just need to soak the rice for about 4 to 5 hours and then grind it. once the batter is ready, you can start making the dosas. you can also soak the rice overnight.

apart from coconut chutney, neer dosa can also be served with veg sagu or vegetable korma or potato kurma. for kids you can serve these dosas with coconut milk or milk sweetened with some jaggery. the recipe is naturally gluten free and vegan.

few more dosa recipes posted on the blog are oats dosamasala dosa, onion rava dosa, ragi dosa and wheat dosa recipe.

tips to get neer dosa right:

  • the batter consistency should be watery, thin and flowing. the batter should not be thick.
  • if the batter has a pouring consistency, then you will get tiny holes and a lacy neer
  • dosa. if not, this means the batter is thick. so add some more water to thin it down.
  • thick batter will also give rise to cracks in the neer dose.
  • if the batter becomes very thin, then the dosas will fall flat and break while lifting. in this case, add some rice flour to slightly thicken the batter.
  • heat the pan or tawa very well before you pour the batter.
  • before making each neer dose, stir the batter very well with the ladle.
  • the tawa also should be well seasoned. otherwise the dosas will stick to the pan.
  • addition of coconut is optional, while grinding the batter. you can add about 2 to 3 tbsp of fresh grated coconut.
  • we make neer dose with sona masuri, parimal rice and surti kolam.
  • once the dosas are done, then don’t stack them up while they are hot as they stick to each other. stack them up when they are cooled.

neer dosa recipe below:

neer dosa recipe
4.48 from 19 votes
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neer dosa recipe | neer dose recipe

neer dosa recipe - soft, thin, light and lacy crepes made with rice batter. no fermentation is required for making neer dose.

course breakfasts
cuisine karnataka, south indian
prep time 5 hours
cook time 30 minutes
total time 5 hours 30 minutes
servings 18 to 20 neer dosas
calories per serving 55 kcal
author dassana

ingredients (1 cup = 250 ml)

  • 1 cup regular rice (sona masuri or parimal rice or surti kolam)
  • 1.5 to 2 cups water or add as required
  • salt as required
  • oil for making dosas

how to make recipe?

making neer dosa batter:

  1. soak 1 cup rice in enough water for 4 to 5 hours or overnight
  2. drain the soaked rice and add them in a wet grinder jar.
  3. just add water enough for grinding the rice. if you add all the water then you won't be able to grind the rice well.
  4. grind to a smooth batter and then take it in another bowl or pan.
  5. add more water to get a thin flowing watery consistency. i added 2 cups of water for 1 cup of rice.

  6. the addition of water depends on the quality and kind of rice. so add water as required.

  7. then add salt as required and stir well.

making neer dosa:

  1. in a cast iron pan or a non stick pan. drizzle 1/2 tsp of oil.
  2. just spread the oil all over with a spoon or small piece of cotton kitchen napkin.
  3. stir the batter and take a ladle full of batter.
  4. then pour the batter moving outwards to inside like the way we do for rava dosa.
  5. fill in the large gaps too with some of the batter.
  6. cover with a lid and cook the neer dosa till done. don't brown it or flip it.
  7. make a triangular fold on the tawa itself.
  8. then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate.
  9. serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.


how to make neer dosa recipe:

1. soak 1 cup rice in enough water for 4 to 5 hours or overnight. i generally soak overnight and then grind them the next day.

rice for neer dosa recipe

2. drain the soaked rice and add them in a wet grinder jar.

rice for neer dosa recipe

3. just add enough water for grinding the rice. if you add all the water then you won’t be able to grind the rice well.

grinding rice for neer dosa recipe

4. grind to a smooth batter and then take it in another bowl or pan. the batter should not have tiny coarse particles of rice. if the grinder becomes hot, then wait for some minutes and then grind again.

batter for neer dosa recipe

5. add more water to get a thin flowing watery consistency almost like that of milk. i added 2 cups of water for 1 cup of rice. the addition of water depends on the quality and kind of rice. so add water accordingly. you can add from 1.5 to 2 cups of water.

neer dosa batter

6. add salt as required.

salt for neer dosa batter

7. in a cast iron pan or a non stick pan. drizzle ½ tsp of oil. before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. if the water droplets sizzle and evaporate, then the pan is ready to make dosas. avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.

making neer dosa recipe

8. just spread the oil all over with a spoon. you can also use a small piece of cotton kitchen towel to do the same. or you can dip half of an onion in oil and smear the pan with the halved onion.

making neer dosa recipe

9. stir the batter in the pan/bowl and take a ladle full of batter.

making neer dosa recipe

10. then pour the batter moving outwards to inside like the way we do for rava dosa. or you can just spread the batter and tilt/rotate the pan. do not spread the batter with the back of the ladle like the way we do for regular dosas.

spreading batter for neer dosa recipe

11. fill in the large gaps too with some of the batter.

preparing neer dosas

12. cover with a lid and cook the neer dosa till done. don’t brown it.

cooking - neer dosa recipe

13. here the neer dosa is done. neer dosa is never flipped. just the base has to be cooked well. when the dosa is cooked, it separates from the pan.

neer dosa recipe, neer dosa

14. make a triangular fold on the tawa itself.

ready neer dosa

15. then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate. once they cool down, you can keep them in a casserole or an airtight container/dabba.

neer dosas

16. serve neer dosa hot or warm with coconut chutney, potato sagu, veg korma. neer dosas remain soft even after they get cooled down. so you can serve them later too.

neer dosa, neer dosa recipe




99 thoughts on “neer dosa recipe, how to make neer dosa recipe | neer dose recipe”

    1. deeps, looks like the batter must have been of medium to thick consistency. then the dosas do turn out crisp. so try to make the batter on the thinner side.

    1. Neer Dosa can only be done with rice flour.
      You should know what quantity of water and rice flour to be added.

  1. Thank You for such delicious recipe, it is very easy and instant substitute of Dosa, I also add some Ginger-Garlic paste, Green Chilly, Onion & Coriander, it’s so yummy. Thanks again

  2. Hi Dassana,

    I had taken 1.5 cups of sona masuri rice and soaked it overnight. I had added almost 2.25 cups of water to make batter. When I poured in the pan, it started breaking from the pan. While pouring it didn’t give that holes also and was watery. I added more rice flour since I thought it was due to more water. After that it started coming fine and I was able to save some dosa. Again later it began to break and come out of pan. I am confused on whether it is due to more water or less water. Is there a way to check the batter. I had actually got a milk like consistency.
    Please help ?

    1. Remya, If the batter becomes too thin then the dosas will break. It is because of more water. What happens is that when you add rice flour, the rice flour gets used up in preparing the dosa. As a result the batter becomes thin. so as you go on making dosas you can add some more rice flour. this also happens while making rava dosa.

      1. Thanks for the reply.. I made a second batch with less water. Also added some coconut and boiled rice as I got some tips from my maid who was in Mangalore. Came out really well ?

  3. Once we fold the dosa does it stick or is it unfolded easily? I couldn’t unfold the dosa I prepared. Also few dosa’s had tiny holes and lacy effect but next few were more limpy and less lacy effect and holes than first few. What could be the reason? I was stirring the batter before taking it in the spoon

    1. once once you fold the dosa, they stick. its difficult to unfold them. thats why neer dosas are not stacked like regular dosas. if the tawa becomes more hot, then it becomes difficult to get the lacy effect. this could have happened with the subsequent dosas. if you use a iron tawa, then sprinkling some water brings down the temperature of the tawa. for non stick just remove the tawa from flame for a few seconds and then keep back on the flame. do not sprinkle water on non stick tawa as the non stick coating wears off.

      1. Next time I will try Not to overheat my pan. I love your recipes. The best part of your recipes is accurate measurement of ingredients. You must have studied and experimented a lot before putting this on your website.

  4. Hi Dasanna,
    I just love your recipes. Thank you so much for sharing such great recipes with us. I am planning to try your neer dosa recipe today. I have tried many of your recipes and they have always turned out great. My husband loves the meals I prepare and it is possible only because of you. Since we live in the UK, we used to miss Indian food as there are not many good Indian restaurants where we live. Thanks to you I can prepare most of the stuff at home now.

  5. Hi Dassana, I’m a huge fan of your website and use it religiously. Tried the neer dosa but something went wrong, there were no tiny holes and it got brown really fast! Will try it again but any suggestions where I’ve gone wrong?

    1. thanks. i feel the batter needed to be thin. if the batter is even slightly thick, then the holes or lacy effect won’t be there. and getting browned is due to the type/quality of pan. always cook on a low flame when the pan gets heated fast.

  6. Hi, thanks for the recipe. I am from Mangalore, where it is originated from and I add coconut milk to the batter to give it an authentic Mangalore Neer dosa taste.

  7. Hi amit
    Thanks a lot ur recipes r so easy n yummy.
    I tried them n yumm it goes n with no time u canmake it
    Thanks a lot dear
    Keep the good work n give us yummy n easy recipes
    Thanks again

  8. Hi dasanna neer dosa recipe is good bt if u add gingelly oil while making dosa it wil give u good aroma since im frm mangalore i used to do

  9. I love your recipes! I live in South Africa and sometimes I battle to find some of the ingredients required in your recipes. For instance, sona masuri, parimal rice and surti kolam rice. Can Basmati rice be used instead? or should the rice be thick and very starchy? Also, if I use ready made rice flour, how much water would I need to use?

    1. yes you can basmati rice, if you are not able to get the other varieties. the rice need not be thick and starchy. you can also use regular variety of short grained rice, whichever is available in south africa. for 1 cup of rice flour, you can add first 1/2 cup water. stir and then add more water to make a thin batter. keep the rice batter for atleast 30 minutes before you make the dosas.

  10. Hello…. Wow to all the recipe, here actually we “must” add grated coconut while grinding and it will turn out to be a smooth paste… this will be very yummy with bits of jaggery mixed with grated coconut, this is how it is typically served back home. worth a try…
    i simply love all your recipe..you please try and make the needed update in the above recipe.

  11. very clearly explained !!! mine came out very well.. Though not round… any suggestions to make them round

    1. thanks neha. you have to pour the batter from outward to inside and cover the whole pan/tawa. then you will get round shape. practice also matters.

  12. Hi dassana, My son’s favourite dish is dal makhani. i tried to make it asking several people and several blogs none turned out great. while desperately browsing for dal makhani recipe i came across ur restaurant style dal makhani and gave it a try. it turned out so well that day my son gave me a thumbs up for that dish. thank u so much for posting.

  13. Hi Dasanna, your recipes are amazing. I became a fan for this website.
    I have a small doubt kindly help me out can I ground the rice in the night and keep the batter whole night and prepare dosa in the morning like we do for normal dosa. Or I have to prepare dosa immediately after ginding it.

    1. thanks sandhya. yes you can grind the batter in the night. my mother does this method wherein she grind the batter at night and keep the batter to ferment overnight at room temperature. there will be a slight sour taste in the dosa due to the fermentation. if you don’t prefer the sour taste than you can keep the batter in the fridge.

  14. Hi Dassana, ur recipes are amazing i always follow ur recipes nd they have actually came nice
    Thank you and ur doing a great job

  15. Hello dassana
    Reg adding maida to rava dosa can I double the rice floor or can I substitute with something else / is it compulsory to add maida.
    One more thing for few of recipes I’m not getting this comment option
    What do I do to subscribe for newsletters

    1. kruthika, you can skip the maida. just add more rice flour. comments are closed temporarily because of hectic schedule. i have added your email address in feedburner email.

  16. Hi dassana tried as always tried under u r guidance came out well I hadn’t expected as my earlier attempts were disasters thanks for u r tips they really are worth following n yield awesome results
    Yest tried rava dosa it was also good but not really crisp they didn’t break but were not crisp where did I go wrong?

    1. thanks kruthika. to get crispness in rava dosa, cook them for a longer period of time. the batter also has to be of right consistency. if the batter is thick or very thin then the rava dosa will not become crisp. the pan should also be hot. first always try making a small rava dosa. see the texture. if its limpy and falls off when flipping, it means the batter is too thin. then add some rice flour. if the dosa is thick but without any holes in them (netted effect), then the batter is thick. add a few tbsps of water.

  17. Very nice one,…come out very well… Try so many dishes from ur blog all are great.. Why don’t u post some chicken dish or mutton .. My husband is hard core nonvegetarien ..and I m very bad in it …

  18. Hi dassana, I am from Mangalore and your need dosa is perfection personified, I learnt making neer dosa only after marriage. U r too good.
    Rgds n take care
    Marina

  19. Rajeshwari Ashar

    Hi, today I tried this recipe for breakfast…. And my neer dosas turned out exactly how you have shown in the pictures above..! Thank you so much for this amazing blog of recipes… I love your website and have tried other delicious recipes too, like Mojito, parathas etc etc…..
    Thank you again!
    P.S. The pictures help a lot.

  20. Hi Dassana, just wanted to share my mum’s recipe (we’re konkani) for neer dosas. It requires a bit lesser time…
    Just soak 1 cup rice for about half hour and grind it with about 1/2 to 3/4 cup freshly grated coconut. Add a bit of salt and make the batter a bit watery like rava dosas and proceed to roast as you mentioned. 🙂

  21. It is a pleasure to read your blog Dassana! Thank you for such simple descriptions and methods. I find myself running a search on your blog whenever I am about to try something for the first time. I hope the Neer Dosa comes out well 🙂

    Cheers and best wishes to you!

  22. Also you can have neer dosa with Aam ras too. Tastes very delicious!
    In Mangalore, few of the hotels serve neer dosa and paneer chilly combo.

  23. Hi dassana,

    Please try this by adding desicatted coconut (preferably of fresh coconut and not the dried one) to the rice while grinding. It gives out a nice flavour and adds to the taste! 🙂

    1. thanks anjali for sharing this tip. i know about it and sometimes i add. thats why i have mentioned in the tips also. when i made this dosa for the blog i didn’t have fresh coconut.

  24. hi Dasanna, it means we need to use raw rice for this na…. will it nt cum well with boiled rice?

      1. Thanks for the reply Dasanna. I tried ur samosa.. and the crust i just loved it….. got appreciations from all over 🙂 ur blog is simply awesome…..

        Have been following ur recipies past 2 months… but stated commenting only nw 🙂

      2. We are from Kerala.we make same with the boiled rice with grinding coconut or adding coconut milk just before making. But here we make thick ones like Aadai.It is called ” Verumarisi Adai.

  25. Yummy!!! I am from Mangalore Dassana and this is my all time favorite breakfast. You got it all perfect. After looking at this, I think its time for me to soak the rice 😉

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