Neer Dosa | how to make Mangalorean Neer Dosa

Neer Dosa

Neer dosa is a delicacy from the Mangalorean cuisine. ‘Neer’ in Tulu* language means ‘water’ and so Neer Dosa literally means Water Dosa . It is a non-fermented dosa which needs minimum ingredients. In Mangalore, it is popularly served with chicken curry/ chicken sukka or chutney or a mixture of coconut and jaggery. Here’s the recipe:

(* Tulu : Language spoken by people in the south west part of Karnataka.)


3 cups Rice                         
2 to 3 cups or add as required Water
Salt as per taste
Oil for making dosas

Neer Dosa
Neer Dosa

Method :-

  • Wash and Soak rice in water for 3 to 4 hours.
  • Transfer the soaked rice to a mixer jar and blend to a fine paste. 
  • Add 2 to 3 cups  of water or more to the rice batter till you obtain a pouring consistency. 
  • Heat a non stick pan.
  • Drizzle few drops of oil on the pan.
  • Pour a ladleful of batter on the pan in a manner that the batter is evenly spread on the pan.
  • Cover the pan with a lid and cook till the dosa is done.
  • Don’t flip it. Make a fold on the pan itself.
  • Once the dosa is done, do not stack them one over the other when they are hot as they tend to stick to each other. 
  • Serve with green chutney or Chicken Sukka.


There is another method of making Neer dosa, wherein grated coconut is added to the rice while grinding. However I do not add coconut while grinding rice.





  1. Very tempting, I really want to try making neer dosa
    Your recipes writing is so systematic .I feel u should publish d book n name Vanita’s corner. Great!! Thanks

    • Thanks Shobha. Do try the recipe and let me know how it turned out. Do share the picture of neer dosa with me after you make it.

    • This time, I used basmati rice. But I make neer dosas even with parimal rice and they too turn out white like these. You can try making with parimal rice.

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