Neer Dosa

Neer dosa is a special dosa from the Mangalorean cuisine. ‘Neer’ in Tulu (language spoken by people in the south west part of Karnataka) 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/ chicken ghee roast or chutney or a mixture of coconut and jaggery. Neer dosas stuffed with coconut jaggery mixture which is known as Madke Tellav in Tulu is considered a delicacy in the Mangalorean cuisine. 

Neer dosa is a soft, thin and lacy dosa which is made by soaking rice for few hours and then blending the soaked rice till its smooth. The consistency of the batter for neer dosa is really thin.  But do not add too much water while grinding. Once the batter is ready, water needs to be added to get the right consistency. This dosa does not require fermentation and is quick and easy to make. I have just used rice to make these dosas because that’s how my mother always made it. But, people do add some grated coconut with the soaked rice while grinding. 

Step-wise recipe for Neer Dosa

Wash and soak rice in water for 3 to 4 hours.

Transfer the rice to a mixer jar. Add water and blend.

Once the batter is ready, add water till it attains the consistency of milk. Add salt.

Heat a pan and drizzle oil over it. Pour a ladleful of batter with the gas on high flame and swirl the pan.

Cover the pan and cook the dosa on low flame

Once you start seeing the edges leaving the pan. Gently fold it into a triange.

Serve hot.

Neer Dosa



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

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. The gas has to be on high flame while puring the batter.
  • Cover the pan with a lid and cook on low flame 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.

Neer Dosa


  • I do not add coconut while grinding the batter. But you can add fresh coconut while grinding the batter.
  • Do not add too much water while grinding the rice or else the rice will not grind to a smooth paste.
  • Add water as required once the batter is ready. The consistency of the batter should be really thin.
  • The pan has to be really hot while pouring the batter, after which the dosa has to cook on a low flame.
  • After the dosa is ready, do not stack the dosas one over the over when it is hot as they tend to stick to each other.


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  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.

    • That is known as Thatti Kudupu in Tulu language and is available in Mangalore stores. Another variant of this is idiyappam bamboo plate which is available online.


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