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A plate of neer dosa is on the table
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4.89 from 9 votes

Neer Dosa | The Best 3 Ways Of Neer Dosa

Unlike other South Indian dosa recipes, this neer dosa does not require any lentils and needs only three main ingredients: rice, water, and salt. This is the version I have shared in this recipe and in my video.
Prep Time10 mins
Cook Time30 mins
soaking time5 hrs
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4 people
Calories: 92kcal




  • Soak the rice for 4-6 hours or overnight. Wash the soaked rice and blend it in a smooth paste with water. I have included a short video clip to show how it looks.
  • Add salt to taste.
  • Place a cast iron skillet over medium heat and grease the surface with oil.
  • When it’s hot, hold the batter about 2 inches away from skillet and pour the batter as I show in the video clip. The dose must be thin. So pour it very lightly with no layers.
  • Cover the lid for few seconds and when it appears pale white, it is cooked. Remove the dosa from the skillet.



  • If you think your dosa batter is very thin, add a little rice flour to the batter and mix well. Neer Dosa is ready! Serve it hot with a side of coconut chutney!
  • For best results, always use a cast-iron skillet.
  • Heat the skillet or pan very well before you pour the batter.
  • A little bit of oil spread out as a thin film makes the dosa come off easily. I use sesame oil, but any kind of cooking oil is good.
  • The thin batter tends to produce better results for Neer Dosa.
  • Always cook on one side only. Do not flip the dosa.
  • Do not stack hot dosas as they tend to stick to one another.


Calories: 92kcal | Carbohydrates: 15g | Protein: 1g