Stuffed Neer Dosa

Stuffed Neer Dosa  also known as Madke Tellav in Tulu is a traditional snack from the Mangalorean cuisine.

Though a Mangalorean, my knowledge about Mangalorean cuisine is limited to whatever Mangalorean dishes my mother cooked. Though neer dosa was regularly made at home, I was not aware about Madke Tellav. Recently a cousin remarked that I have not yet posted the recipe of Madke Tellav on my blog, and that was when I actually got to know about this dish. Madke Tellav is nothing but neer dosas stuffed with coconut and jaggery mixture. When I heard about this, I was sure that I would love this dish as I have a crazy sweet tooth.

Neer dosa is a lacey rice crepe made form unfermented rice batter. Neer dosa literally means water dosa in Tulu. Neer dosa stuffed with coconut and jaggery mixture makes for a healthy snack. It tastes somewhat similar to steamed modak  and manjal ireta gatti (patolis). So, if you have a sweet tooth like mine, do give this recipe a try.


For Neer Dosa

2 cups rice
salt as per taste
oil as required for cooking dosas

For the stuffing

2 cups fresh, grated coconut
1 cup grated jaggery
2 to 3 cardamoms crushed

Stuffed neer dosa


  • Wash and soak rice in water for 4 to 5 hours. Drain the water and blend rice to a fine paste, adding water as required.
  • Add more water to the batter and mix well  to obtain a pouring consistency.  The batter should be watery.  Add salt to the batter and mix. Keep this aside.
  • To prepare the stuffing, in a mixing bowl, add grated coconut, grated jaggery, crushed cardamom and mix well using your fingers. Keep aside.
  • Heat a non stick pan.
  • Grease the pan with oil.
  • Pour a ladle full 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 neer dosa is done.
  • Do not flip the dosa.
  • Transfer the dosa to a plate. Do not fold the dosa.
  • Place around 2 tbsp of the stuffing (coconut jaggery mixture) on one end of the dosa.
  • Fold the corners & roll.
  • Repeat the same with rest of the batter and stuffing.