New Delhi: If you’re a fan of light, delicate, and melt-in-the-mouth South Indian breakfasts, neer dosa deserves a spot on your table. Originating from the coastal region of Karnataka, this soft, lace-like dosa made from rice batter is a refreshing change from the usual fermented versions. Unlike regular dosas, neer dosa doesn’t require soaking lentils or fermentation — just rice, water, and a dash of salt — making it a quick, fuss-free delight.
Perfect for busy mornings or relaxed weekend brunches, neer dosa pairs beautifully with coconut chutney, spicy tomato chutney, or rich chicken and fish curries. Its name, ‘neer’, meaning ‘water’ in Tulu, reflects the dosa’s thin, watery consistency. Minimal in ingredients yet rich in texture, this dish embodies the coastal simplicity and elegance of South Indian cuisine.
Neer Dosa Recipe
Ingredients Required:
- 1 cup raw rice
- Water
- Salt to taste
- Oil or ghee for greasing the pan
Steps to prepare:
- Wash rice thoroughly and soak it in water for 5 hours.
- Drain the soaked rice and blend in a mixer with little water.
- Transfer the batter in a bowl and add water to get a thin, watery consistency.
- Add salt and mix well again.
- Place a non-stick tawa on medium frlame and lightly grease it with oil.
- Stir the batter and pour ladleful on hot tawa.
- Quickly swirl the pan in circular motion to spread evenly.
- Cover the dosa with a lid and cook for 2 minutes.
- Neer dosa is cooked on one side only and do not fold it.
- Once dosa turns white and opaque, gently lift using a spatula.
- Stir the batter before making each dosa.
- Serve hot with coconut chutney and enjoy.
Neer dosa is not just a recipe — it’s an experience that reflects the serene, tropical charm of Karnataka’s coast. Its light texture and gluten-free nature make it ideal for those seeking a wholesome, easy-to-digest meal. Whether you’re enjoying it with spicy curries or a simple chutney, it brings comfort and coastal freshness to your breakfast spread.