Mangalorean Neer Dosa Recipe

Neer dosa recipe with step-by-step photos and a recipe video. Neer Dose is a popular dish in Mangalorean cuisine. This cuisine is from Mangalore, a coastal city of Karnataka, India. These dosas are made with only 3 ingredients – raw rice, coconut, and salt. This is an instant dosa recipe, no fermentation is required. Vegan and Gluten-free recipe.

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Being from Mangalore (Karnataka), this is something my mother makes often for breakfast or dinner. You can call it Indian crêpe prepared with a batter made with rice, salt, and water.

Serve neer dosa with any curry or coconut chutney. It goes very well with non-veg chicken curries like Mangalorean chicken ghee roast, Mangalorean prawn ghee roast, or Mangalorean chicken sukka.

About this recipe

In this recipe post, I am sharing how to make a Mangalorean-style neer dose recipe. Neer dosa is made with only soaked rice, salt, and water. But the addition of grated coconut makes it soft and also enhances the taste of neer dosa.

In Kannada, “neer” means water. Neer dosa means “water dosa“. For making the dosa batter, too much “neer” or water is added. The consistency of neer dosa batter is thin or watery. Thus it gets its name neer dosa.

I call it a 3-ingredient dosa. All you need is raw rice (soaked in water for at least 2 hours), salt, and grated coconut. Grind them by adding water to a fine paste.

Once the dosa batter is ready, you can start making the neer dosa instantly. No need to ferment the batter.

To get this dosa perfect you need some practice. Once you try making one or two dosa,  you will get to know the right technique. However, in this recipe post, I have added all the tips to make perfect neer dosa.

If you like this recipe, you may also like these other amazing breakfast recipes

1. Paneer sandwich
2. Aloo sandwich
3. Veg Momos
4. Pizza Muffins
5. Corn fritters

Why you will like this recipe?

• Easy step-by-step instructions with a recipe video.
• Instant dosa recipe – No fermentation required. You can make them instantly within 15 minutes.
• Make-ahead recipe – You can make the batter in advance and store it in the refrigerator. Stays good for 3 days. You can also make the dosa in advance, let it cool down completely and then store it in an airtight container in the refrigerator. Stays good for 2 days. Store them within 2 hours of preparing them.
• Healthy and tasty
• Vegan
• Gluten-free

Ingredients Notes

1. Rice – Raw rice is used to make this recipe.
2. Coconut – The addition of freshly grated coconut enhances the taste and flavor of Neer dose. It also makes the dosa soft. Traditionally, neer dosa is made without coconut. But the addition of coconut makes a huge difference in the taste and texture of this dosa.
3. Salt

Tips to make Perfect Neer Dosa

1. The batter should be fine

• Soak the rice for at least 2 hours. If the rice is soaked well then it is easy to grind it fine. If making the dosa for breakfast then you can soak the rice overnight.
• Grind the batter to a fine paste. It should not be coarse otherwise the dosa will not be soft. Better to check the consistency with your thumb and index finger. If you get any coarse-grain then grind it to a smooth paste.
• While grinding the rice do not add more water otherwise, you will not be able to grind it to a fine paste.

2. The pan should be hot enough

• If the pan is hot then only you will be able to get tiny holes in the dosa while spreading the batter.
• To check whether the pan is hot or not sprinkle some drops of water on the pan, if it starts to sizzle then the pan is ready.
• If your pan is too hot then you will not be able to spread the batter. The rice batter will stick to the pan.
• Grease the pan well before adding batter to the pan.

3. Right quantity of water

• Adding the right quantity of water to the dosa batter is important. If you add less water then the dosa will be dry and cracks will form in it.  The batter must have buttermilk consistency. Then only the dosa will be soft.
• Also, while adding water, do not tempt to add more water to the batter. It will stick to the pan.
• The only trick to knowing the right quantity of water is to make one dosa and see if you need more water. If it cracks then add some water. Stir it well and start making dosa.

4. Stir the batter well

• Once you made the first dosa then stir the batter well before making the next dosa. The rice and coconut paste settle down at the bottom. So stir the batter well.

5. Cooking dosa

• Let the dosa cook on one side. Once you see the edges of the dosa coming up and leaving the pan then only it is cooked.
• No need to flip it and cook it on the other side. Remove and keep it on a plate to cool down a little bit. Now fold the dosa and set it aside. Do not fold the dosa when it is hot otherwise, they will stick to each other.

I found this trick bit easy as the dosa will not be sticky. Do the same with the next dosa 🙂

Step by Step instructions with Photos

Preparing the dosa batter

1. Wash and soak rice for at least 2 hours. Drain the water from the rice.
2. Grind rice and grated coconut (add 1/2 cup water) to a fine paste.
3. Adjust the consistency of the batter by adding 1 1/2 to 2 cups of water.
4. Add salt to the batter and mix.

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Making Mangalorean Neer Dosa

1. Heat a pan over medium-high and apply oil to grease it well.
2. Once the pan is hot enough, pour 1 big ladle of batter on it. Start from the outer surface, and pour the batter in a circular motion.
3. Rotate the pan to spread the dosa batter. You can check out the video for this step. Cover and cook for a minute.
4. Remove the lid and cook it for 15 seconds. The edge of the dosa will start to leave the pan and it is time to take it out.
5. No need to cook the dosa on the other side too. Remove and keep it on a plate to cool down a little bit. Now fold the dosa and set it aside. Do not fold the dosa when it is hot otherwise, they will stick to each other.

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FAQs

Storage Suggestions

• Storing the dosa batter – You can store the batter in an airtight container in the refrigerator. It stays good for 5 days.
• Storing the prepared dosa – The dosa remains soft even after 5-6 hours of making it. You can store the prepared dosa in an airtight container at room temperature for 6-8 hours. Or store it in the refrigerator within 2 hours of preparing the dosa. Stays good for 2-3 days.

Serving Suggestions

• You can serve the dosa with coconut chutney or sambar.
• Tastes best with spicy non-vegetarian curries like Chicken Sukka, Chicken Ghee Roast, or Prawns Ghee Roast.

If you make this recipe, please leave a comment and a starred review below.

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