Neer Dosa Recipe (Authentic Mangalorean Soft Rice Crepes)
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Neer Dosa (Neer Dose) are traditional South Indian rice crepes from the coastal region of Karnataka. They are known for their lacy, paper-thin texture. Make these naturally gluten-free neer dosa using my foolproof recipe.
You may like some more Mangalorean recipes: Mangalorean Chicken Sukka, Goli Baje, and Paneer Ghee Roast.
A Quick Look At This Neer Dosa Recipe
- Prep Time: 10 minutes
- Soaking Time: 12 hours
- Cook Time: 20 minutes
- Total Time: 30 minutes (excluding soaking)
- Serves: 10-12 dosas
- Cuisine: South Indian / Mangalorean
- Course: Breakfast / Main Course
- Diet: Vegetarian, Gluten-Free
- Skill Level: Intermediate
- Equipment: Blender, Non-Stick Pan or Cast-Iron Tawa, Ladle
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Why You’ll Love This Family Favorite Recipe!
- No fermentation
- Naturally vegan & gluten-free
- Soft, delicate texture with crisp lacy edges
- Authentic coastal South Indian method
- Works on cast iron or nonstick pans
Table of Contents
I still remember tasting neer dosa for the first time on a vacation in Mangalore. It arrived at the table looking almost too delicate, with soft, lacy edges and the lightest texture. One bite and I was hooked.
As usual, I asked the chef for the recipe, and he gave a rough one. After coming back home, I worked on the recipe and, after a few trial-and-error runs, I now have a recipe that works every single time. You must try it too!
Neer means “water” in Tulu (Mangalorean language) and Kannada. Neer Dosa translates to “water dosa,” referring to the very thin, pourable batter.
It is a staple in Mangalore and Udupi, and is commonly served for breakfast with coconut-based sides. It is also popular in the rest of the Konkan region of India.
Neer Dose is light, fluffy, and soft, like lacy crepes. Unlike regular dosas, the rice batter for neer dose does not need fermentation. All you need is the rice’s soaking time.
Ingredients
- Raw Rice – Sona masuri, parmal rice, idli rice, or surti kolam are the varieties of rice preferred to make neer dosa. However, you can use any white rice that is easily available. Basmati rice also works great. You can also make it with rice flour.
- Coconut – Fresh coconut is optional but adds great texture and flavor. You can also use dry desiccated coconut instead of fresh coconut if it’s unavailable.
- Salt – Adjust according to taste.
- Oil – You will also need oil or ghee to grease the pan while cooking the dosas.
How To Make Neer Dose
Step 1: Rinse 1 and ½ cups of raw rice well with water. Soak the rice in 4 cups of water for 10-12 hours.
Step 2: Drain the water, then add the rice to a blender with ½ cup of grated fresh coconut and ¼ cup of water.
Step 3: Blend until very smooth. Scrape the sides of the blender a few times while blending.
The paste must be really smooth, and you should not feel any grittiness when you rub it between your fingers.
Step 4: Transfer the paste to a large mixing bowl and add 1 teaspoon of salt. Mix well to combine.
Step 5: Now add 3 cups of water to the bowl to make a thin batter. The batter should be the consistency of milk.
Step 6: Heat a nonstick pan or a cast-iron griddle over medium heat.
Step 7: Brush it with very little oil.
Step 8: Stir the thin batter well and pour a ladleful from the outside towards the inside. (check out the neer dosa recipe video for details)
Step 9: Pour more batter into the gaps.
Note: Your batter is thick if the dosas do not come out lacy and have pores. Add some more water to it.
Step 10: Cook the dosa uncovered for 30-40 seconds until it is slightly set. Then cover and cook for another 30 seconds. Once you start seeing the edges of the dosa leaving the pan, it’s ready.
This dosa is white in color and soft, not crispy.
Step 11: Fold the dosa in half and then into a triangle.
Note: To prevent the dosa from sticking, remove it from the pan and place it on a perforated surface, such as a large sieve (or a traditional neer dosa cooling sieve). Let it cool completely, and then fold it.
Step 12: Serve hot with any chutney or curry.
Before pouring the next dosa batter, sprinkle water over the pan and immediately wipe it with a cloth. This step will lower the pan’s temperature slightly. You want the pan to be hot enough to cook, but not so hot that it scorches.
Pro Tips By Neha
Grind the soaked rice and coconut with only ¼ cup of water. It will ensure the rice is finely ground into a paste. Add more water later.
Ensure the batter is very thin, just like milk; otherwise, the dosa will not turn out properly.
While making Neer Dose, be aware that if the dosa is not porous, the batter is thick.
If the batter becomes too thin, the dosas will fall flat and break while lifting. In this case, add a bit of rice flour to slightly thicken the batter.
The pan should be hot enough to sizzle when you pour the batter into it. Splash some water on it to check that it’s nicely heated. If the water dances and evaporates immediately, the pan is hot enough to pour the batter.
Stir the watery batter each time before pouring the dosa, as the rice particles tend to settle.
Cook the dosa uncovered for the first 30-40 seconds. If you cover it immediately after pouring the batter, steam will collect at the base of the lid and drip onto the dosa as soon as you remove the lid, making it soggy.
Don’t stack Neer dosas while they are still hot. Let them cool down completely before storing them in a container or casserole.
Neer Dose FAQs
Yes, you can. Soak 1 cup of rice flour in 2 cups of water for 30 minutes. Add more water to make a milk-like batter, then make the dosas.
1. If the batter’s consistency is improper, the dosa may crack or fall flat. The batter should be watery.
2. The pan’s temperature is very important when making lacy neer dosas. It should neither be too high nor too low.
Cook the dosa fresh; neer dosa doesn’t store well once cooked. However, the batter keeps well for 24 hours refrigerated. Stir well and adjust the water before using it.
Serving Suggestions
Serve neer dosa for breakfast with veg sagu, veg kurma, or any South Indian chutney you choose.
You can also enjoy it for brunch or lunch with a delicious fish or chicken curry.
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Neer Dosa Recipe (Neer Dose, Mangalorean Rice Crepes)
Ingredients
- 1 and ½ cups raw white rice
- ½ cup grated fresh coconut (optional)
- 1 teaspoon salt
- oil for brushing
Instructions
- Rinse raw rice well with water. Soak the rice in 4 cups of water for 10-12 hours.
- Drain the water and add the rice to a blender along with coconut and ¼ cup of water.
- Blend to make a very smooth batter. Scrape the sides of the blender a few times while blending.
- The batter must be really smooth and you should not feel any grittiness when your rub it in between your fingers.
- Transfer the batter to a large mixing bowl and add salt to it. Mix well to combine.
- Now add 3 cups of water to the batter to make it really thin. The consistency of the batter should be like milk.
- Heat a nonstick pan over medium heat.
- Brush it with very little oil.
- Stir the batter well and pour a ladleful of it from the outside towards the inside.
- Pour more batter in the gaps.
- Note – If while making the dosas, they are not coming lacy and with pores, that means your batter is thick. Add some more water to it.
- Cook the dosa uncovered for 30-40 seconds until it is slightly set. Then cover and cook for another 30 seconds. Once you start seeing the edges of the dosa leaving the pan, it's ready.
- This dosa is white in color and is soft not crispy.
- Fold the dosa in half and then into a triangle.
- Note – To prevent the dosa from sticking, you can take it out from the pan and place it on a perforated surface like a large sieve (or a traditional neer dosa cooling sieve). Let it cool completely and then fold it.
- Serve hot with any chutney or curry.
- Before pouring the next dosa batter, sprinkle some water over the pan and immediately wipe it with a cloth. This step will bring down the temperature of the pan a little. You want the pan to be nicely hot but not very very hot.
Aesthetic visuals and clear directions make this an attractive website. Will definitely try your recipe.
Thanks
Hi.. What’s the use of coconut in this recipe? Is it for taste ot texture? What if I don’t use coconut?
It is for the taste. It is mentioned in the recipe that you can skip it.
Hi Neha,
Thanks for posting. I was recently introduced to neer dosa, and I love them. I swiftly tried a recipe similar to yours (I had looked for a video as I heard they were tricky). The ratios were slightly different 1 cup rice to 2 cups of water. I had a 50% success rate the first time and 99% the next day.
I really appreciate you giving clear proportions of coconut as I added a small undetermined amount. Additionally I was delighted to see the variations you suggested and clear description regarding determining the pan is hot enough.
Persevere fellow cookers you can do it!
Neha how would you recommend storing any left overs?
I am glad you liked the post Beth. You can store the batter in refrigerator for upto 3 days.
Hi Neha, I have been trying to make these dosas for quite some time but it never seems to work for me either it breaks or is crisp in the center and watery on the sides and while removing I always get pieces????please help
Have you followed my recipe before?
Hi Neha,
I love your blog and am intersted in making this recipe. I am in the U.S. and have some ingredient questions: it looks like you used black salt? Also, would you use basmati rice or any long-grain rice? Lastly, can I use dessicated coconut, or do I need to use fresh?
Thanks so much!
Alonna
Hi Alonna, You can use any salt in this recipe. Regular white salt will work great. Also, any white rice can be used to make this recipe. You have to be very careful about the consistency of batter while making Neer Dosa. Do let me know if you face any problem while making. Best.
Thank you Neha! It will be a little while until I get to this recipe, but I will let you know.
Sure 🙂