Neer Dosa Recipe | Neer Dose with Tips & Tricks

Neer Dosa Recipe | How to Make Neer Dose with Detailed Photo and Video Recipe. A popular dosa variation prepared with rice batter hails from the Udupi and Mangalore cuisines. It’s a simple, easy, and quick morning breakfast recipe, without the hassle of making urad dal batter. It is famously served with coconut-based gravies like Kori Gassi and Channa Gassi, but also tastes great with spicy Kara Chutney.

Neer Dosa Recipe | How to Make Neer Dose with step-by-step photo and video recipe. Perhaps one of the most appreciated delicacies of the South Canara region is prepared with just rice batter. It is a healthy breakfast option for those busy mornings without the hassle of fermentation and urad dal. Moreover, with the usage of thin batter, the batter can be poured randomly without any circular movement of the ladle.

I like a crisp neer dosa recipe while I prepare it for myself. However, in this recipe, I have presented a smooth and tender neerose, which is how it is typically prepared in the Udupi and Mangalore regions. I add 2-3 tablespoons of thin, beaten rice or poha while preparing the batter, which makes it crisp, similar to rava dosa. However, it is not a general practice, and I recommend it if you are looking for an authentic recipe. I have already shared an instant version of Neer Dose made from plain rice flour. The traditional one does require soaking and grinding to thin the batter. With rice flour, you can instantly prepare a thin batter by adding water and start pouring it into the pan to prepare soft and tender dosas.

Furthermore, some essential tips, suggestions and variations while preparing the neer dosa recipe. Firstly, I would heavily recommend using sona masuri or idli rice for this recipe. I would refrain from using basmati rice, as it may not yield the same tenderness and softness in the dosa. Secondly, I would rerecord using a non-stick pan, preferably one with long edges, for this recipe (as shown in the video). A cast iron tawa can also be used, but it may result in a crisp dosa, which is not a typical feature of neer dose. Additionally, adding coconut while blending is optional; the dish can be prepared with just rice. Lastly, serve these dosas immediately while it is warm and soft.

Finally, be sure to visit my other Dosa Recipes Collection, which includes this post on Neer Dosa recipe. It includes recipes such as set dosa, masala dosa, Mysore masala dosa, curd dosa, poha dosa, cheese dosa, jini dosa, spring dosa, rava dosa, and ragi dosa. Furthermore, do visit my other simple related recipes collection, like,

About Neer Dosa

A super-easy and soft rice-based dosa recipe prepared without the hassle of fermentation, and also no lentils are ground. Neer Dosa is a popular, thin, and soft-textured dosa recipe originating from the Udupi-Managalore cuisine. In the Kannada or Tulu language, “neer” means water, which resembles the texture of the dosa batter. The batter is spread in a manner that differs from the typical circular pattern, and it cooks quickly due to the thin dosa texture. It is ideally served with spicy coconut chutney or with spicy meat-based curries.

There aren’t many variations to this simple and tasty Neer Dosa Recipe. One of the most common variants is to add spices like pepper, red chillies, and cumin seeds to make Masala Neer Dosa. Additionally, you can also add coriander and mint leaves to make it an herb-flavoured dosa. Furthermore, the same dosa can be made green-coloured by adding palak or methi leaves while grinding. Lastly, you can make the dosa sweet and sour by adding jaggery and tamarind pulp.

Video Recipe

Recipe Card for Neer Dosa