Neer dosa
Place of originIndia
Region or stateTulu Nadu
Main ingredientsRice

Neer dose, literally meaning water dosa in Tulu, is a type of dosa prepared from rice batter, which originates from the Mangalorean Cusine (Tulu speaking regions of India).[1][2][3]


Neer is the word for water in Tulu.[2][4]

Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation.[5] Usually, neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.[6]


Even though many variations exist for Neer Dosa batter, the two basic ingredients common to all of them are just soaked rice (or rice flour) and salt.[7]


Fermentation of the rice is not required to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain, the rice needs to be ground by adding water in order to get a very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally, the batter is used to prepare the dosa.[8][9]

See also


  1. ^ S, Latha Maheswari (3 October 2015). So Tasty Healthy Low Calorie Vegetarian Cooking Book-2: Take care calorie by calorie DOSAS AND SOUTH INDIAN MOUTH WATERING VARIETIES. AB Publishing House. ISBN 9781517632694.
  2. ^ a b "Mangalorean cuisine is anything but fishy!". Outlook. Retrieved 11 May 2020.
  3. ^ "Thalassery to Kochi via food". The Hindu. 27 November 2013.
  4. ^ "Neer Dosa Recipe". NDTV. Retrieved 11 May 2020.
  5. ^ "If you're craving for Mangalorean fare, Anupam's Coast II Coast, hits the spot". The Hindu. Retrieved 11 May 2020.
  6. ^ "6 Dishes from Udupi Every South Indian Food Lover Must Try". NDTV. Retrieved 11 May 2020.
  7. ^ "How to Make Neer Dosa". NDTV. Retrieved 11 May 2020.
  8. ^ Dalal, Tarla. South Indian Cooking. Sanjay & Co. ISBN 9788189491796.
  9. ^ "Neer Dosa". Manorama Online. Retrieved 11 May 2020.