Neer Dosa Recipe | Authentic neeru dose recipe

Neeru dosa or Neer dosa , a pride of Udupi-Mangalore cuisine is popular all over India.This is one breakfast item that is prepared atleast 3 days in a week in Udupi Mangalore and surrounding regions.Making Neeru dosa can be as simple as drinking Neeru(water) 🙂 provided you follow the correct measurements and add right quantity of ‘neeru'(water) to dosa batter.So lets see how to make Neer dosa !!


  • Raw rice(dosa rice) – 2 cups
  • Fresh and shredded coconut -1 cup
  • Salt – 1.5 tsp or as per taste
  • oil – for making dosa(not more than 1/4 tsp of oil for each dosa)
  • Water (an important ingredient in making neer dosa 😉 ) – 2.5 to 3 cups


  1. Soak rice in water for minimum of 4 to 6 hours or over night.
  2. Drain the water from soaked rice, wash the rice again and transfer the rice to a mixie jar.
  3. Add 1 cup of fresh shredded coconut to the jar.
  4. Also add salt as per taste.Salt can added just before making dosas too.
  5. Grind the rice into very fine batter.Even a minute rice granule should be avoided to get a perfectly soft neer dosa.
  6. Add water to the batter and make it a watery batter.Initially you can try by adding 2.5 cups of water and once you learn how to make dosa you can increase the amount of water upto 3 cups(for 2 cups of rice).
  7. Spread the batter as a very thin layer on the tawa. Authentically neer dosa is done on a cast iron tawa that is exclusively meant for making neerdosas. But you can also use a non-stick tawa.For the exact demonstration on how to spread the batter watch this video: the tawa with a lid for about 30 seconds.
  8. Each dosa takes hardly 30 seconds to get cooked on hot cast iron tawa provided it is spread very thin.
  9. Remove dosa with the help of a spatula and keep it on a plate upside down.Now fold dosa twice giving it a triangle shape.
  10. Serve it with coconut chutney and if you are a non-vegetarian you would love it with Kori gasi.Click here for the recipe :

Step by step photos

Take raw rice in a bowl.

Add water and soak the rice for a minimum of 4 to 6 hours and a maximum of 8 hours.

Take the soaked rice,drain all the water,wash the rice well and then add it to a mixie jar. 

Also add 1 cup of fresh shredded coconut.Coconut enhances the taste.

Add required quantity of salt while or after grinding the batter.

Add about 1/2 cup of water and grind the rice into a very fine batter.

Transfer the batter to a vessel.Add 2.5 to 3 cups of water to the batter and make it a watery consistency.

Spread very little oil about 1/4 tsp onto the hot cast iron tawa that is meant for making neer dosa.If you don’t have this tawa you can use any nonstick tawa also.   

Spread a very thin layer of batter on tawa as shown below.

Cover the tawa with a lid for about 1/2 a minute and after 1/2 a minute open the lid and remove dosa from tawa.

Transfer dosa onto a plate upside down and then fold it twice to give it a triangular shape.This is how an authentic neer dosa is served.Have neer dosa with coconut chutney or Kori gasi and enjoy !