Neer Dosa

This is a traditional Konkani recipe and one of my favorite dosas.
We cook this for breakfast but it also tastes very good with traditional Konkani coconut chicken curry. This dish is only easily available in breakfast joints in Karnataka.


  1. Soak  1 cup of rice overnight (We use dosa rice but you can use the normal raw rice too – this can also be made with brown boiled rice)
  2. Grind with salt and ¾ cup freshly grated coconut the next morning( if you can add malai  or tender coconut , the dosas taste even better). The thinner the batter the better – it is much thinner than the normal dosa batter and the consistency should only be slightly thicker than water.
  3. Spread ½ cup of batter on a hot tawa and if possible rotate the tawa so that the batter spreads finely.  Cover and let it cook in the steam for 2 mins. These dosas have to be cooked from only one side.
  4. Serve with coconut chutney
For the coconut chutney

Heat 1 tsp oil in a vessel, Add 1 green chilli, 1 pinch of asafoetida  and fry for a minute. Grind this with one cup of freshly desicated coconut and water to a thick chutney consistency.

We also add ½ cup of watermelon whites (the portion below the red edibile part of the watermelon) This gives a nice pinkish texture to the dosa and tastes good.


  • Anonymous | 17 February 2012 at 20:14

    Hi Shweta,

    Thanks for sharing this recipe. I have seen Neer Dosa served at South Indian restaurants being a little sticky on hands while eating; I was curious to know what ingredient gives this dish that texture after cooking.


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