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    Home » Indian Breakfast Recipes

    Neer Dosa Recipe | Mangalorean Neer Dose | Rice Crepes

    Published: Jan 8, 2023 by Kushi with 23 Comments . Article has 1594 words. About 8 minutes to read this article.

    Jump to Recipe Print Recipe

    Neer Dosa or Neer Dose is a soft, thin, light, addictive lacy rice crepe prepared using rice batter. One of the easiest dosas to make, and no fermentation is required. This is a popular recipe from the Mangalore Udupi Tulunadu region.

    Traditional Mangalorean neer dosa recipe with chutney, dose, rice crepe for breakfast, lunch, dinner

    You can serve neer dosa with chutney and sambar. These crepes are dairy-free, vegan, and gluten-free. 

    Jump to:
    • Why is it called Neer Dosa?
    • Ingredients for Neer Dosa (Rice Crepes)
    • How to make Neer Dosa?
    • Pro Tips
    • What to serve with Neer Dosa?
    • Storage suggestion
    • FAQ
    • Popular Mangalorean Recipes
    • Recipe card
    • User Reviews

    Why is it called Neer Dosa?

    Neer means water in Kannada and Tulu which translates to water dosa. Neeru dosa is famous for its simplicity in preparation, no fermentation, no lentils are used, and, obviously, the taste is addictive. The rice is soaked and then ground to the thin, smooth batter of water or milk or buttermilk consistency with which thin crepes are cooked. A good neer dose will have holes when you pour the batter on a hot pan. 

    These are also called pan polo in Konkani cuisine and are the most loved recipe by Mangaloreans. When there is pan polo batter at home, we like to serve it for breakfast with chutney and with lunch or dinner as an accompaniment with any curry or gravy. It goes well with anything, 

    Secret tip: If you find difficulty in making crisp rava dosa, next time, use leftover batter and add rava and maida. Just see how crispy your dosas will be.  

    holding plate of perfectly made neer dosa with chutney, lacy thin and soft indian crepes, rice dosa

    Ingredients for Neer Dosa (Rice Crepes)

    • 2 cups Raw rice
    • ½ cup Grated coconut
    • 3 ½ cups Water; adjust accordingly
    • Salt, to taste
    • Oil for cooking dosa, I prefer coconut oil for authentic taste
    neer dosa with perfect holes, soft thin Indian dosa recipe with 2 ingredients, no fermentation.

    How to make Neer Dosa?

    Wash and soak the rice

    Nicely wash and soak the rice for atleast 1 hour. You can even soak it overnight if you plan to make it early for breakfast.

    Neer dosa batter

    Drain the water completely from the rice. Add the soaked rice along with grated coconut to a wet grinder or mixie jar and grind it to a smooth paste adding ½ to 1 cup of water. Do not add all water at once while grinding.

    Now transfer this to a bowl, add salt and more water, maybe another 2 to 2/12 cups, till the batter is of milk or pouring consistency.

    detailed steps on making neer dosa batter, how to cook soft neer dosa

    How to cook neer dosa?

    I highly recommend using a well-greased cast iron pan or nonstick pan for cooking dosas. The pan should be very hot while cooking dosas

    Pour a laddle full of batter and tilt the pan slightly. Don't worry about the shape while making this dosa. Drizzle coconut oil, and cover it with a lid. Cook on a medium flame for 1 minute. 

    Open the lid and, using a spatula, fold the Dosa to form a semi-circle (you can stop at this point) and fold again to form a triangle. 

    Pro Tips

    • The thin batter is the key to making good neer dose. The batter should be of flowing consistency. Good neer dose batter will have holes that form on the surface as soon as you pour the batter on a hot pan.
    • If you are making dosa for the first time, I highly recommend you experiment with the consistency of the batter. We cook it on a daily basis and thus know what the right consistency is. For 2 cups of rice, start with 3 cups of water, and you may go up to 4 cups depending on the quality of the rice.
    • The batter will have a coarse texture if you add a lot of water while grinding itself. So make sure you add water only after you have a smooth batter.
    • You can skip oil if using a nonstick pan, but I love the flavor of coconut oil and use it while cooking the dosa, even on a nonstick pan.
    lifting one perfectly cooked neer dosa, paper-thin dosa or savory rice crepes. Traditional recipe

    What to serve with Neer Dosa?

    Neer dosa is a special recipe that can be served with almost anything. From a simple dollop of butter to a combination of ghee and sugar or honey, jaggery syrup (godda ravo), coconut jaggery mixture (churnu), sweetened coconut milk (narla rosu), any type of chutney, coconut-based gravies or even with North Indian curries. 

    In restaurants, neer dose is accompanied by coconut chutney, sambar, kori gassi, shrimp (prawns curry), and ghee roast. 

    stack of thin, soft, lacy neer dosa, rice pancakes or crepes, vegan and gluten free recipe

    Storage suggestion

    Neer dosa tastes the best when served hot. Since this dosa remains soft even when they cool down, you can cook and keep the dosas ready in a hot box or air-tight conatiner.  

    This is also one of the best lunch box, tiffin box, and snack box option. 

    Secret tip : Do not put the dosa one over the other when hot, as they will stick to each other. 

    3 neer dosas served traditionally with green coconut chutney and stack of more rice pancakes

    FAQ

    Can I make neer dosa with basmati rice?

    Neer dosa can be made with dosa rice, good quality raw rice like sona masuri, surti kolam, ponni. Even basmati can be used (both brown and white). The taste and texture of dosa will vary depending on the type of rice you use.

    Can I keep neer dosa batter in the fridge?

    Any leftover batter can be stored in the refrigerator and used for upto 2 days. If the batter thickens, add water and adjust the consistency. You can also make rava dosa with leftover neer dosa batter.

    Can I make neer dosa without coconut?

    Neer dosa can be made only with rice and water, and you can skip coconut completely. In this case, you will miss the traditional Mangalorean homemade flavor, and the dosas will also not be soft like the one you see in the picture.

    Why does neer dosa crack?

    If the batter is too thin, too thick, or coarse, all the 3 cases neer dosa will crack. Thin dosas will stick to the pan and crack, and thick or coarse batter dosa will become dense at some points and break while folding.

    Why is my neer dosa sticky?

    If you have added more water than needed to the batter, your neer dosa will become sticky and mushy and not good to taste.

    Which tawa is good for neer dosa?

    Non-stick pan or well-greased cast iron pan works the best for cooking neer dosas.

    Which coconut is best to make dosa?

    Traditionally freshly grated coconut is used to make dosa. If it is not available, you can use frozen-grated coconut or dry-grated coconut. If none of these are available, you can even use coconut milk instead of water for the flavor to make the dosas.

    holding bronze plate with 3 neer dosa, neeru dose or pan polo, traditional Mangalorean recipe

    Popular Mangalorean Recipes

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    If you are interested in checking more Indian breakfast recipes, I have some easy ones for you here.

    Recipe card

    neer dosa recipe, traditional Mangalorean Neeru dose, vegan gluten-free rice crepes, rice dosa

    Neer Dosa Recipe | Rice Crepes (Vegan and Gluten Free)

    Kushi
    Neer Dosa or Neer Dose is a soft, thin, light, addictive lacy rice crepe prepared using rice batter. One of the easiest dosas to make, and no fermentation is required. This is a popular recipe from the Mangalore Udupi Tulunadu region.
    You can serve neer dosa with chutney and sambar. These crepes are dairy-free, vegan, and gluten-free. 
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    2 hrs
    Total Time 2 hrs 30 mins
    Course Breakfast, Dinner, Lunch
    Cuisine Konkani, Mangalore, South Indian, Udupi
    Servings 14
    Calories 117 kcal

    Equipment

    • 1 Non stick pan or cast iron tawa

    Ingredients
      

    • 2 cups Raw rice
    • ½ cup Grated coconut
    • 3 ½ cups Water, adjust accordingly
    • Salt, to taste
    • Oil for cooking dosa, I prefer coconut oil for authentic taste

    Instructions
     

    Wash and soak rice

    • Nicely wash and soak the rice for atleast 1 hour. You can even soak it overnight if you plan to make it early for breakfast.
      2 cups Raw rice

    Neer dosa batter

    • Drain the water completely from the rice. Add the soaked rice along with grated coconut to a wet grinder or mixie jar and grind it to a smooth paste adding ½ to 1 cup of water. Do not add all water at once while grinding.
      ½ cup Grated coconut, 3 ½ cups Water, adjust accordingly
    • Now transfer this to a bowl, add salt and more water, maybe another 2 to 2/12 cups, till the batter is of milk or pouring consistency.
      Salt, to taste

    How to cook neer dosa

    • I highly recommend using a well-greased cast iron pan or nonstick pan for cooking dosas. The pan should be very hot while cooking dosas
    • Pour a laddle full of batter and tilt the pan slightly. Don't worry about the shape while making this dosa. Drizzle coconut oil, and cover it with a lid. Cook on a medium flame for 1 minute. 
      Oil for cooking dosa, I prefer coconut oil for authentic taste
    • Open the lid and, using a spatula, fold the Dosa to form a semi-circle (you can stop at this point) and fold again to form a triangle. 

    Notes

    • The thin batter is the key to making good neer dose. The batter should be of flowing consistency. Good neer dose batter will have holes that form on the surface as soon as you pour the batter on a hot pan.
    • If you are making dosa for the first time, I highly recommend you experiment with the consistency of the batter. We cook it on a daily basis and thus know what the right consistency is. For 2 cups of rice, start with 3 cups of water, and you may go up to 4 cups depending on the quality of the rice.
    • The batter will have a coarse texture if you add a lot of water while grinding itself. So make sure you add water only after you have a smooth batter.
    • You can skip oil if using a nonstick pan, but I love the flavor of coconut oil and use it while cooking the dosa, even on a nonstick pan.

    Nutrition

    Calories: 117kcalCarbohydrates: 22gProtein: 2gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 47mgFiber: 1gSugar: 0.3gVitamin C: 0.05mgCalcium: 10mgIron: 0.3mg
    Keyword Coconut, indian rice crepe, kaima pathiri, lacy rice crepes, mangalore dosa, neeru dose, neerudose, nura pathiri, panpolo, pathiri, ricas crepas, rice crepe indian style, rice dosa, savory crepes, soft rice crepes, thin dosas, thin pancakes, water dosa
    Tried this recipe?Let us know how it was!

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    ***Click below to save it on Pinterest***

    easy traditional managlorean neer dosa, neeru dose, vegan gluten free rice crepes for any meal

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    Reader Interactions

    Comments

    1. Prajakta

      January 10, 2023 at 9:38 am

      I love neer dosa and always order it when I visit any Indian restaurant. I will save this recipe so I can try it at home too.

      Reply
    2. Clarice

      January 10, 2023 at 3:50 pm

      5 stars
      I have never had neer dosa but I would love to try this. Thank you for sharing the recipe. Looks very easy to make. Appreciate the secret tip too. Will try to make one this Saturday.

      Reply
    3. Ebony

      January 10, 2023 at 5:42 pm

      5 stars
      I made these today for a snack and they were divine! I loved complimenting them with chutney. They're light, airy and very easy to make!

      Reply
    4. khoingn | The Broad Life

      January 11, 2023 at 3:22 am

      I'm sure this one will be a good alternative for the rice that I eat daily. I want to have a try.

      Reply
    5. Fransic verso

      January 13, 2023 at 4:36 am

      5 stars
      This seems an easy and yummy recipe to try it. I would love to try this for breakfast and see how it taste. Thank you for sharing!

      Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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