Neer Dosa

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Neer Dosa is one of the most popular variety of dosas among the Mangalore-Udipi area and is easy to prepare since there is no hastle of fermentation. Whenever there is no advance planing of any breakfast in the morning, I normally soak raw rice for about an hour and as soon as I wake up and get this recipe going. Remember that using too much coconut means the dosas cant be crispy.

What you need to have:

1. Sona Masoori rice – 1 cup

2. Fresh grated coconut – 2 Tablespoons

3. Salt – To taste

Ingredients of Neer Dosa

What you do with what you have:

1. Grind soaked rice and fresh grated coconut in the mixer/grinder adding water in steps to a very fine consistency.

Ground rice batter

2. Add water to the ground dosa batter and bring it to the pouring consistency so that when it is poured on the dosa griddle it should splash well on the griddle to get very thin dosas.

3. Place a dosa griddle/Non stick dosa tawa on medium flame and when heated splash a few drops of oil on it. Just nub it with a coconut coir/tissue paper. Splash a little water on it. Pour dosa batter on the outer edge of the griddle in a circular manner.

Dosa atter being spread on the outer edge of the griddle

4. Fill in the remaining space of the dosa in the middle with the batter to complete the dosa to gain a round shape. Close it with a lid.

Dosa batter being splashed in the middle

5. Just fold it on the griddle itself.

Dosa being fold & ready to serve

6. Fold it again over it in a triangular way and serve hot with the chutney of your choice.

Ready to serve Neer Dosa with coconut chutney

How long it takes: 45 minutes

Number of Dosas: 13-14

Dried Coconut on Foodista


21 thoughts on “Neer Dosa

    Shilpa Rao said:
    August 9, 2010 at 11:36 am

    Hi PAchi,

    Our staple breakfast!! yummy!!

    Thanks for the post.


      prathibalrao responded:
      August 9, 2010 at 10:28 pm

      Hi Shilpa,

      I always prepare it once in a fort night for a change.

    Jayasree said:
    August 9, 2010 at 1:46 pm

    Thanks for the detailed recipe. Earlier i had tried with rice flour and was not happy with the results. I will try your recipe.

      prathibalrao responded:
      August 9, 2010 at 10:27 pm

      Hi Jayasree,

      This is an old and conventional recipe and loved by one and all.Use quality rice for good results.

    August 9, 2010 at 6:55 pm

    Beautiful recipe and the presentation too. I have a doubt, neer dosa will be soft or crispy.

      prathibalrao responded:
      August 9, 2010 at 10:25 pm

      Hi Sriannalakshmi,

      Usually “Neer dosa” is soft only. But now-a- days we all prefer to eat it crispy only. If one adds more of coconut it turns up soft. I have added less of cocoant to make it crispy.

    satya said:
    August 9, 2010 at 8:32 pm

    wow they looks so soft n prefect …must try them


      prathibalrao responded:
      August 9, 2010 at 10:28 pm

      Hi Satya,

      Do try out and enjoy the same.

    Anjali said:
    August 11, 2010 at 3:51 pm

    You finally posted it after reminding you so much.This is something that I have prepared the most in my kitchen!!!

      prathibalrao responded:
      August 12, 2010 at 7:45 am

      Hi Anjali,

      Enu yavaglo hakbeku ankondiddu , eega pursoth aythu. O.k thanks a lot. My sweet kiss to the little Megha. Bye for now.

    praniskitchen said:
    August 12, 2010 at 9:29 am

    thats so delicious dosa so simple and yummy one..

      prathibalrao responded:
      August 13, 2010 at 11:59 am

      Hi Praniskitchen,

      Of course it is not only an easy but a very tasty dish as well!!!!

    Alisa said:
    August 15, 2010 at 8:14 am

    I love your photos and tutorial. I hope you won’t mind,I’d love to guide Foodista readers to this post.Just add the dried coconut widget to the end of this post and it’s all set, Thanks!

    hangman said:
    September 19, 2010 at 6:28 pm

    Now I know what I’m going to eat tonight!!!

      prathibalrao responded:
      September 21, 2010 at 1:06 pm

      Hi Hangman,

      Do give a try n give me a feed back please.

    Royan D'Mello said:
    September 24, 2010 at 1:42 pm

    My aunt used to prepare this for breakfast regularly. If coconut chutney was not made on any day, then I would still enjoy by dipping in tea and then rush to school. Missing Mangalore… 😦

      prathibalrao responded:
      September 24, 2010 at 11:11 pm

      Hi Royen

      Good old memories no which will always remind any body of the past!!!!!!

    Rentu said:
    February 4, 2011 at 10:47 am

    Hey i always try this, but am not successful, can you tell me, why does my dosa from one side always remain dry….
    the side which is cooked is soft, but the one which is uncooked alwys remains dry, and if it try to flip it breaks…also it cracks from between, what is the exact proportion….thanks

      prathibalrao responded:
      February 6, 2011 at 2:40 pm

      Hi Rentu,

      The reason for the dosa to break and to turn dry is dosa batter is thick and it is not ground to a fine consistency as well. In all for all the 3 questions of your enquiry the answer is the batter should be ground to a very fine consistency and batter should be to a falling consistency. ( Just like water thin it should be)

    Chitra Sharma said:
    December 11, 2011 at 4:51 pm

    Dear Prathiba Aunt,

    I tried Neer dosa today for the first time and it came out very well! But instead of the grated coconut, I used the coconut from the tender coconut. It tasted good with the coconut chutney.


      prathibalrao responded:
      December 11, 2011 at 10:05 pm

      Hi Chitra,

      Good that you were successful in the preparation of Neer dosa in the first attempt itself. Though the name seems to be simple, it is normally a flop for the first time. That too using Tender coconut in place of the usual coconut , since the proportion to coconut is a little different. I mean one can use lesser quantity of tender coconut than the normal coconut. Do try out the recipes of your choice and send me the feed back. Keep up the good work!!!!

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