Neer Dosa

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Neer Dosa
Neer Dosa

I have been meaning to try Neer Dosa for the longest time. Now that I made it, I don’t know why I put it off so long. Neer Dosa literally means a water dosa. This is a dosa that is popular in the Udupi-Mangalore region of Karnataka and is quite easy to make.

It can be made by just grinding soaked rice into a thin batter or then using a mix of rice and coconut. I made this Dosa with just rice.

Neer Dosa is best when it is made thin and is eaten hot. The traditional accompaniments include grated coconut mixed with jaggery or sugar, Coconut Chutney with Garlic and Rasayana.

How to Make Neer Dosa

Makes: 6

Soaking Time: 6 Hours


  1. Short Grained Rice – 1 Cup (I used Surti Kolam)
  2. Grated Coconut – 1/4 Cup (Optional, I did not use any)
  3. Salt to Taste
  4. Oil

Method to Make the Batter

  1. Soak the rice in 2 cups of water for at least 6 hours.
  2. Drain the water.
  3. Using about 2/3 cup water, grind the rice and coconut (if you are using it) into a smooth batter.
  4. Add some more water to make a thin batter.
  5. Add salt.
  6. Mix well.

Method to Make Neer Dosa

  1. Heat a tava.
  2. Add a few drops of oil and spread on the surface.
  3. Pour a ladle of batter in the center of the pan and swirl quickly to form a dosa. Do not spread.
  4. Cook over medium heat till the surface just starts to dry out.
  5. Using a spatula separate the dosa from the tava.
  6. Fold into a triangle on the tava.
  7. Transfer to a plate.
  8. Serve immediately with Coconut Chutney, Mango Rasayana, Banana Rasayana, or then grated coconut mixed with sugar.


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