Neer dosa is a popular crepe from South Canara region  of Karnataka. It is soft, fluffy, lacy, tasty and makes one of the finest breakfast ever. Serve it with vegetable stew and a variety of chutney for a yummy weekend breakfast.

South India is famous for the variety of dosa galore one can endlessly enjoy. Masala dosa, rava dosa, onion uttapam, neer dosa, adai, benne dosa, set dosa are some of them. South Canara was  the region of the present day Dakshina Kannada and Udupi of Karnataka.

What is Neer Dosa?

Neer Dosa is another variety of dosa from Karnataka. It is popular in South Kanara region. It is made using only rice, no lentil is used here. Fresh coconut is used, but one can avoid it. Neer means “water” in Kannada. The batter is made as thin as water, thus the name.

If the batter is thin, can we make it into a crepe?

Yes, you can make it. Heat a skillet. Take a ladle full of batter, hold the handle of the skillet in one hand and pour the batter with the other. Once you pour the batter, just turn it around and the batter spreads.

Can anyone make it?

It does need a little practice, but you can make it. Use a non-stick skillet for best results.

neer dosa

My other South Canara recipes on the blog: Moongdal payasam, Sweet Potato Kheer, Rice Porridge

Let’s get to the recipe of Neer Dosa:

Ingredients:

• 1 cup rice
• 1/2 cup fresh coconut
• salt
• water
• oil for roasting

Method:

1. Wash the rice and soak in water for eight hours.
2. Grate the coconut.
3. Grind the rice with little water, add coconut to it.
4. Remove the batter in a wide bowl.
5. Add salt to it.
6. Heat a skillet.
7. Take some batter in another bowl, add water to it.
8. Take a ladleful of batter, hold the handle of skillet in one hand, pour it over and immediately turn it around. Drizzle some oil around it.
9. Close a lid and let it cook on medium flame.
10. Once it is cooked, slowly scrape it from the side and fold it.
11. Serve hot with chutney or stew.

Evergreendishesdev

Neer Dosa

Neer Dosa is a popular crepe from South Canara region of Karnataka. 

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 crepes

Course: Breakfast

Cuisine: dakshina kannada, karnataka, mangalore

Ingredients Method Notes

Ingredients

  

• 1 cup raw rice
• 1/2 cup fresh coconut
• water
• salt
• oil

Method

 

1. Grate the coconut.
2. Grind the rice with little water, add coconut to it.
3. Remove the batter in a wide bowl. Add salt to it.
4. Heat a skillet, take some batter in another bowl, add water to it.
5. Take a ladleful of batter, hold the handle of skillet in one hand, pour it over and immediately turn it around. Drizzle some oil around it.
6. Close a lid and let it cook on medium flame. Once it is cooked, slowly scrape it from the side and fold it. Serve hot with chutney or stew.

Notes

• Adding of coconut is optional, but it gives a good taste.

neer dosa

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