Neer Dosa

By: Prasanna| Published: 11:26:00 AM
Neer dosa is one of the dishes which I attempted recently and found that its one of the fastest and healthier homemade versions of dosa.

Those of you who do not like the overnight fermentation of dosa batter procedure to make traditional dosa can try this out...real quick and good for health too.

I had never tasted Neer Dosa till now....and didn't know how heavenly it tastes with gravy and chutney.

I prepared these with Kabuli Chana or Garbanzo beans with coconut based gravy version of it and believe me it was sooo delectable!!
In this post I shall focus on Neer Dosa but if anyone is interested then I will surely put Garbanzo beans gravy recipe soon!!

For those of you who are novice to Neer dosa like me here's an excerpt from Wikipedia: Neer dosa or Neer dose (Tulu : ನೀರ್ ದೋಸೆ) literally meaning Water dosa is a crêpe prepared from rice batter. It is light type of dosa, an Indian dish. Neer dosa is a delicacy from of Tulu nadu region in Karnataka. 'Neer' is the word for water in Tulu. Its called as poo-pole in beary language, and thellin dose in Kundapura Kannada.

Try this out!!


  • 2 Cups Rice
  • 1/2 Cup  Sabudana / Sago
  • 1/2 Cup Grated Coconut
  • Salt as pet taste
  • Water

  • Flat Skillet
  • Oil


  • Soak Rice and Sabudana with water for 2-3 hrs.
  • In a mixer grinder, grind the rice and sabudana with water to a smooth batter.
  • Add grated coconut to it and grind it further.
  • Empty the mixer grinder mixture in a bowl and add salt to it.
  • Add water to this mixture. Here the water quantity will be more as compared to normal dosa batter.
  • For 2 cups of ground mixture, add approximately around 2 & 1/2 cups water or even more.
  • As the name of dish suggests that its "Neer" means "Water" dosa, so the water quantity should be on the higher side.
  • Now, heat the skillet. Add a tbsp of oil on skillet. With a tissue or a paper towel, spread the oil nicely on the skillet.
  • With a ladle, drop the batter on the skillet. Don't spread it with ladle. 
  • Drop a few oil drops on the dosa and let it cook for 2 mins. Do not turn it nor cover it.
  • Now when its done, fold it and serve.
  • Serve this hot dosa with any chutney or gravy of your choice.

  • Make sure the batter is very watery. If after a few dosas, the batter turns up dry then keep adding more water and adjust salt level too.
  • When spreading the batter on skillet never spread it with ladle like normal dosa. It will spread on its own and form like a net. Do not pour more batter on existing batter on the skillet as then the  dosa will be thick and not fluffy.
  • No need to cover this dosa to cook.
  • Do not turn it over and cook.
  • Be a bit patient. Do not hastily try to fold it, as it will break. Let it cook. Once done it will leave the sides, you can check if it leaves the sides on and off and you can fold it easily.
  • Color of perfectly cooked dosa will not be brownish or like normal dosa. It will be white.

Enjoy Eating!!!

Hi, I'm Prasanna!

I will be the first one to admit that I am an accidental food blogger. I love trying out new recipes and giving them a twist of my own. Hope you enjoy trying out the recipes ... do leave me your valuable feedback 😊

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