Neer Dosa


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.

The white,lacy paper thin neer dosas are very popular as they are easy to prepare and no fermentation of the batter is required. The vegetarians can enjoy Neer dosa with tomato chutney or coconut chutney, sambar, vegetable stew or kurma etc.

Prep time: 15 min

Cook time: 20 min

Makes: 10

Cuisine: Indian, South Indian, konkan


  • 1 1/2 cups Raw rice (Sona Masuri rice)
  • 1 level tsp salt or /Salt
  • Cooking oil


Step 1.

Wash and soak rice over night. Drain the water and grind the rice adding water as required. The batter should be of flowing consistency and must be well ground with a smooth texture.

Step 2.

Add salt and mix well. To test the consistency of batter, dip the spoon in the batter and take out, batter should not form a coating on the back of the spoon. If it does, add more water to the batter.

Step 3.

Take a nonstick pan/ tawa / griddle , grease it and heat it on high flame. To check if the pan/ tawa / griddle is ready to make dosa sprinkle a few drops of water on the hot pan, it should sizzle.

Step 4.

Reduce the flame and pour a ladle full of batter in the center of the pan and swirl it in a circular motion to spread the batter evenly.

Step 5.

Place a lid over the pan and cook on low flame for a minute or so. The dosa remains white. So avoid overcooking it. When neer dosa is ready the dosa leaves sides will leave the pan and the upper layer will appear dry. At this point slowly lift the sides with a spatula, fold in half and again fold it in half to form a triangle.

Remove from pan, place on a serving plate and serve the neer dosa with chutney of your choice, egg curry.


  1. Use Sona masuri variety of rice for good results.
  2. There is no fermentation required for neer dosa batter. The batter can be used immediately to prepare neer dosa.
  3. If the batter is thick, the dosa will stick to the pan. Keep the batter thin, flowing consistancy.
  4. Each time a fresh neer dosa is cooked, mix the batter well before pouring for the next neer dosa on the pan.
  5. No extra cooking oil is required after pouring the batter on the pan surface, along the sides of neer dosa.
  6. There is no need to flip the neer dosa and cook the other side.
  7. Once one neer dosa is made, place it on a plate. The second neer dosa must be kept next to it and not on top of it as it tends to stick when hot or ideally serve it hot one by one.
  8. Left over batter can be refrigerated and used the next day , but refrigerated batter while reusing, must be used at room temperature and mixed well before preparing the neer dosa. Cold batter will make neer dosa stick to the pan.





Idlis and dosas fall in the fermented food category. The urad dal & fenugreek seeds South Indian cuisine is almost synonymous with idli! idli is not only easy to make but also extremely healthy and easy to digest. In fact, when stranded on a highway with nothing to eat, people wouldn’t hesitate to walk into a roadside hotel and buy a few idlis, as it is steamed, and therefore quite safe to eat anywhere!

Soaking time:  over night

Preparation Time: 15 minutes

Fermenting time:  Over night

Cooking Time: 12 minutes per batch

Makes: 16 idlis in one batch

Cuisine: India, South India

Course: Breakfast


  • 3 cups par-boiled rice (ukda chawal)
  • 1 cup urad dal husked /split black gram husked
  • 1 tsp fenugreek (methi) seeds
  • 2/3 tsp or / salt to taste
  • oil for greasing
  • coconut chutney for serving with Idlis
  • sambar for serving with Idlis

Method :

Step 1.

Wash and soak the urad dal with fenugreek seeds and rice separately in sufficient water overnight.

Step 2.

Drain and blend the urad dal and fenugreek seeds in a mixer, adding water slowly as required,till smooth and frothy . Remove it in a big mixing bowl and keep aside.

Step 3.

Drain and blend the rice in the mixer till smooth. Remove and keep aside.

Step 4.

Combine the urad dal and rice paste together in the mixing bowl . Cover and keep aside to ferment overnight.

Step 5.

After the batter is fermented, add salt to the batter and mix well.

Step 6.

Take the Idli mould, fitting in your pressure cooker, ( in five liter capacity pressure cooker, we have an Idli mould for making sixteen Idlis in one batch) . Grease the moulds with oil.

Step 7.

Put spoonfuls of the batter into greased idli moulds. When the mould is filled with batter, place it in the pressure cooker with 3 cups of water.

Step 8.

After closing the pressure cooker lid, place the cooker on a medium high flame, (without the weight) when steam starts coming out , note the time and cook for 12 minutes. Switch off the stove.

Step 9.

Keep it standing for five minutes. Open the lid and carefully take out the Idli mould from the pressure cooker. Let it cool for 7-8 minutes.

Step 10.

After the Idli mould is outside for five minutes, remove the idlies one by one from the moulds with the tip of kitchen knife in to a serving bowl.

Step 11.

Repeat the process with the remaining batter to make more idlis.

Step 12.

Serve hot with coconut chutney and sambar.