neer dosa

neer dosa recipe with step by step photos. neer dosa are thin, fluffy and lacy crepes made with ground rice batter. these super soft and tasty dosas are also called as neer dose in karnataka. the recipe is naturally gluten-free and vegan.

neer dosa recipe

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 do not require any fermentation.

pair this lacy dosa 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 dosa 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 kurma or potato kurma. for kids, you can serve this dosa with coconut milk or milk sweetened with some jaggery.

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.

how to make neer dosa

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

cooking neer dosa

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 dosa this way and place them separately without them touching each other on 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 kurma. neer dosa remain soft even after they get cooled down. so you can serve them later too.

neer dosa, neer dosa recipe

few more tasty dosa varieties

Neer Dosa

4.67 from 27 votes
Author:Dassana Amit
Prep Time:5 hrs
Cook Time:30 mins
Total Time:5 hrs 30 mins
Course:breakfasts
Cuisine:karnataka,south indian
Calories: 55kcal
Servings (change the number to scale):18 to 20 neer dosa
neer dosa recipe
neer dosa are soft, thin, light and lacy crepes made with rice batter. no fermentation is required for making them.
(1 CUP = 250 ML)

INGREDIENTS

  • 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 dosa

INSTRUCTIONS

making neer dosa batter

  • soak 1 cup rice in enough water for 4 to 5 hours or overnight
  • drain the soaked rice and add them in a wet grinder jar.
  • 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.
  • grind to a smooth batter and then take it in another bowl or pan.
  • add more water to get a thin flowing watery consistency. 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 as required.
  • then add salt as required and stir well.

making neer dosa

  • in a cast iron pan or a non stick pan. drizzle 1/2 tsp of oil.
  • just spread the oil all over with a spoon or small piece of cotton kitchen napkin.
  • stir the batter and take a ladle full of batter.
  • then pour the batter moving outwards to inside like the way we do for rava dosa.
  • fill in the large gaps too with some of the batter.
  • cover with a lid and cook the dosa till done. don't brown it or flip it.
  • make a triangular fold on the tawa itself.
  • 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.
  • serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma.

NOTES

  • once the neer dosa are made, then don’t stack them up while they are hot as then they will stick to each other. once cooled then you can stack them up.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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110 comments/reviews

  1. Going to try it tomorrow- I will give you feedback. I ate them when we visited Mangalore. Loved the silky softness.

    • yes you can. just soak rice flour in water for at least 30 minutes to 1 or 2 hours. for a slight fermented taste, you can also keep overnight.

    • 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.

  2. 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

  3. 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 ?

    • 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.

      • 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 ?

  4. 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 spoon5 stars

    • 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.

      • 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.

  5. 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.