How to make Neer Dosa -

Neer means water in Tulu and this dosa is made with a batter of watery consistency and hence it gets its name Neer Dosa. Since it is a non-fermented dosa it doesn't take as long to prepare and is delicious as well

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Short grain rice (kolum), Fresh coconut (ताज़ा नारियल)

Cuisine : Karnataka

Course : Breads

Neer Dosa

Neer Dosa Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 6-7 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Neer Dosa Recipe

  • Short grain rice (kolum) , soaked for 6-8 hours and drained 2 cups

  • Fresh coconut , scraped 1 cup

  • Salt to taste

  • Oil for greasi for drizzling

  • Green chutney to serve


Step 1

Put rice in a grinder jar, add coconut and grind them coarsely. Add 1 cup water and grind into a smooth batter. Transfer into a bowl.

Step 2

Add some more water and salt to the batter and mix well to get a thin and smooth batter.

Step 3

Heat a non-stick pan and grease it with some oil. Pour a ladleful of batter and swirl to spread evenly and thinly all over the pan. Cover and cook for 2-3 minutes. Fold into half and fold again into half to form a triangle. Make more dosas with the remaining batter in the same way.

Step 4

Transfer the dosas onto serving plate and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

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