A Delicate, Lacy Crepe from Coastal Karnataka
Neer Dosa, meaning “water dosa” in Kannada and Tulu, is a soft, paper-thin rice crepe originating from the coastal regions of Karnataka. Unlike the typical fermented dosas that require hours of preparation, Neer Dosa is quick, light, and made without fermentation. Its name comes from the watery consistency of its batter-neer means water-which gives the dosa its signature thin, lacy texture.
This dosa is made from just a few humble ingredients-raw rice, water, and salt. The rice is soaked for a few hours, ground to a smooth batter, and thinned down with plenty of water to reach a free-flowing consistency. No urad dal, no curd, no baking soda-just the clean taste of rice, cooked into a soft and almost translucent sheet.
A hot, well-greased tawa is key. The thin batter is poured over the pan, not spread like a typical dosa. Instead, it’s swirled or allowed to flow naturally across the surface, forming delicate holes and edges as it cooks. Once the surface turns opaque and the edges begin to lift, the dosa is folded and removed-there’s no need to flip it.
Neer Dosa is traditionally served with coconut-based chutneys, spicy tomato or onion chutney, or sometimes with non-vegetarian curries like chicken, mutton, or fish-especially in coastal homes. Its soft, neutral flavor makes it a perfect vehicle for bolder side dishes. A slightly sweet version can also be served with jaggery-coconut mixtures for a light breakfast or tea-time pairing.
Though it looks delicate, Neer Dosa is deeply comforting-a dish that cools the body, satisfies the palate, and requires very little effort. It’s part of the everyday rhythm in many households across Tulu Nadu, and increasingly loved beyond Karnataka as well.
Whether served for breakfast, lunch, or a light dinner, Neer Dosa speaks of simplicity, coastal breeze, and timeless culinary wisdom.
Neer Dosa
Ingredients
Instructions
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Neer Dosa is a southindian breakfast delicacy . Its Origin from old Tulu region, now Uduppi, Karnataka.
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First of all soak raw rice overnight. drain water.
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In a blender, add Rice, Grated Coconut and Enough water
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Make it to a loose batter. If required you can add more water
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Add enough salt and mix well
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Heat a non-stick tawa, Pour a laddle full of batter, spread it by tilt and rotate the tawa.
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If there is gap, fill it with a spoon of batter
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Cover it with lid
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When it is cooked, remove carefully from tawa. As it doesn’t needed flipping
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Best with Chutney, Coconut Milk or any Masala Curry