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Neer Dosa

Neer Dosa

Neer Dosa is a very thin crepe made of un-fermented rice batter and is typically served for breakfast. This dish is popular in the Tulu region in Karnataka.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 121 kcal


  • 2 cups Long Grained Rice See Recipe Notes
  • ½ Cup Fresh Grated Coconut
  • Water
  • Salt to taste
  • Oil for Greasing


  • Rinse & Soak the rice for 5-6 hours.
  • Grind the rice and coconut in a food processor or mixer-grinder using a little water at a time. You would need approximately 1 cup water for grinding. Grind to very smooth paste.
  • Transfer the batter to a bowl, add salt and additional 1.25 cups of water to adjust the consistency. After adding 1.25 cups water, the batter should resemble milk.
  • Heat a non-stick skillet (with handle) on medium high heat and grease with oil. Wipe away the excess oil using a kitchen towel, if required.
  • Pour about ¼ cup of batter on to the hot skillet using a ladle.Unlike the plain dosa, you cannot spread this batter with the back of your ladle.
  • Holding the skillet by handle, quickly twirl the skillet in the clock wise direction to make a very thin crepe.
  • Drizzle a little oil on top of the crepe, cover with a lid and cook for a minute or two.
  • Typically, the neer dosa is not flipped over. But, I flip the crepe over and cook for a few seconds.
  • Place the crepe over a big inverted sieve or a colander to slightly cool it. This step prevents the crepes from sticking to each other on the serving plate.
  • Serve with any tangy coconut chutney.


1. You can use the long grain rice that you get in US grocery stores. Back in India, I used Sona Masoori rice to make Neer Dosa.[br]2. If you have leftover batter, refrigerate it. You can use it later.