Neer Dosa Recipe: Thin and Lacy Rice Crepes Made Easy

Neer Dosa Neer Dosa: Neer dosa, delicate and lace-like, are a quintessential South Indian delight, crafted from a finely ground batter of rice, water, and salt. Unlike many other dosa varieties, neer dosa does not require fermentation, making it naturally gluten-free and vegan-friendly.

Neer Dosa

Prep Time: 5 hours

Cook Time: 30 minutes

Total Time: 5 hours 30 minutes

Cuisine: Karnataka, South Indian

Course: Breakfast

Diet: Gluten Free, Vegan

Difficulty Level: Moderate


  • 1 cup rice (200 grams, varieties like sona masuri, parmal rice, or surti kolam)
  • Water for soaking rice
  • ¼ to ⅓ cup water for grinding
  • 1.5 to 2 cups water for batter consistency
  • Salt to taste
  • Oil for cooking

Also Read: Masala Puri


Making Neer Dosa Batter:

  1. Rinse the rice grains thoroughly and soak them in enough water for 4 to 5 hours or overnight.
  2. After soaking, drain the rice and transfer it to a blender or mixer-grinder.
  3. Add a small amount of water for grinding, ensuring the batter remains smooth and fine.
  4. Transfer the batter to a bowl or pan, then add additional water until you achieve a thin, flowing consistency.
  5. Add salt to taste and mix well.

Making Neer Dosa:

  1. Heat a cast iron or non-stick pan over medium to medium-high heat and drizzle with oil.
  2. Spread the oil evenly across the pan's surface.
  3. Stir the batter in the bowl, then ladle it onto the pan, pouring from the outside in, similar to making rava dosa.
  4. Fill in any large gaps with additional batter and cover the pan with a lid.
  5. Cook the dosa until the batter firms up, without browning or flipping it. The edges will separate when done.
  6. Optionally, drizzle a bit of oil on top of the dosa.
  7. Fold the dosa into a triangle shape directly on the pan, then transfer it to a plate.
  8. Repeat the process for each neer dosa, ensuring they do not touch on the plate.

Also Read: Lemon Rice


Batter Consistency:

  • The batter should be thin, runny, and flowing for the characteristic lacy appearance of neer dosa. Adjust water accordingly.
  • Too thick or too thin batter may result in cracks or flat dosas. Add rice flour if needed to adjust consistency.

Cooking Neer Dosa:

  • Preheat the pan well before pouring the batter, maintaining medium to medium-high heat.
  • Use a seasoned cast iron or non-stick pan to prevent sticking.
  • Stir the batter before making each dosa to prevent settling.


  • Enhance the flavor by adding 2 to 3 tablespoons of fresh grated coconut to the batter.
  • Experiment with different rice varieties such as sona masuri, surti kolam, parimal rice, or even basmati.


  • Avoid stacking hot neer dosa to prevent sticking. Allow them to cool before stacking or use parchment paper between each dosa.
  • Neer dosa can be enjoyed hot or warm, and they remain soft even when cooled, making them suitable for packing in lunchboxes.

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