Wednesday, 2 April 2014

Neer dosa the word itself says it all. It’s named so, as the batter prepared for making this should be very much watery. Neer dosa are very much famous in Karnataka and mangalore as well. The beauty of this dosa variety is the process as most types of dosa require the batter to be fermented for a few hours or even a day. However, fermentation can be skipped while preparing a neer dosa.The best side dish for this dosa would be a chicken ghee roast which is coming soon in my blog. However, if you are a vegetarian sambar, chutney (coconut or coriander or spicy tomato or other chutney of choice) would be a best choice as its side dish.

As you see the pictures, they are very much soft, smooth and it just literally melts in your mouth. The texture looks like a thin paper which anyone will fall love with. Especially, this is one of the kid’s favorite. All you need to do is just soak the rice and grind with coconut and you are all set with the batter. Ts very much similar to Kerala Appam, the variation was the fermentation as the neer dosa doesn’t need that.The most interesting fact is using the tawa for making it, as we are not using a dosa pan for making it.Here you go with the making of these cute snow white dosas, a Mangalore signature dish :)


  • Raw Rice- 2 Cup
  • Coconut Shredded- 1 Cup
  • Salt- To Taste
  • Water- Atleast 2 cups( it should be very much watery, hence the quantity of water may vary)


  • Soak the rice for atleast 2 hours.
  • Grind the rice along with the coconut and grind it to fine paste.
  • Add salt and the water and make it watery.
  • Pour the batter in a ladle to a non stick tawa/skillet and cook until the dosa is cooked well. Flip other side if needed and fold in four sides and serve hot.

"The neer dosa doesn’t need fermentation, however if you want to, then you could keep the batter overnight.

You can also add some boiled rice while grinding. However its optional.

Add as much as water needed to make the batter watery."



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