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Neer Dosa (rice crepes) | Mangalorean Neer Dosa Recipe Video | Tissue Paper Dosa


Hey guys, here is a simple instant Neer Dosa recipe for your every mood. Try it, enjoy it but please don't forget to like, share, comment and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

In Karnataka 'neer' means water and this dosa batter is of watery consistency. Hence, the name 'neer dosa'. These dosas are made regularly in every South Indian home for breakfast, lunch & dinner. I have grown up eating these from childhood and I love them. It is also called 'paan polo' in Konkani and 'soyi polo' in Konkan region. Unlike other dosas, there is no fermenting required to prepare these dosas.

All it requires is soaking the rice for 2-3 hours and grinding to a smooth consistency. Some add coconut to the rice while grinding, some don't. My mum used to soak the brown rice overnight and grind on a grinding stone the next morning. These were very healthy and tasty too. But as the times have changed, we have to find ways to spend less cooking time in the kitchen.

Here in Australia, I use Sona Masoori rice which needs soaking just for 2-3 hours. I grind the rice with desiccated coconut without adding salt because I refrigerate the remaining batter and I add salt just while preparing the dosas. When you add salt to the batter, even if you refrigerate, the taste changes the next day.

For kids, I stuff the dosas with the mixture of jaggery and desiccated coconut with a dash of cardamom powder and they enjoy it for breakfast and at tea time.

These dosas can also be prepared with rice flour instantly.

Vegetarians can enjoy these dosas with coconut chutney or any chutney of their choice. Please see my vide for coconut chutney which will be uploaded soon. Non-vegetarians can enjoy it with mutton, chicken or fish curry or any curries.


Prep time: 7 mins. Cook time: 20 mins. Total time: 27 mins.

Author: Curry for the Soul

Recipe Type: Dosa

Cuisine: Indian

Serves: 6


  • 2 cups Sona Masoori rice

  • 1/2 cup desiccated coconut

  • 1 tsp salt

  • Coconut or any oil for spreading on dosa pan


  1. Wash 2/3 times and soak Sona Masoori rice for approximately 3 hours.

  2. Drain the water and add the rice to the mixer jar

  3. Add desiccated coconut

  4. Add water to immerse all the rice

  5. Grind to a fine paste

  6. Pour the batter in a pot

  7. Add 1 tsp pink rock salt (or any salt)

  8. Rinse the jar and add that water too

  9. Add some more water and make it watery consistency (like buttermilk consistency)

  10. Cut the bottom of an onion as shown in video to spread oil to the pan

  11. When the pan is medium hot, pour 1 ladle full of batter to the pan and swirl it round to spread the batter evenly

  12. Increase the flame to high, cover and cook until the edges of the dosa come off on the sides

  13. Remove the dosa with a spatula, fold it into half and keep it for cooling on a straw basket (If you don't have one, you can keep it in a plate with the spatula underneath so that the dosa does not stick to the plate).

  14. When cool, fold it into a triangle like a handkerchief and arrange on a serving plate

Enjoy the dosa with coconut chutney (please see my video which will follow).

You can also enjoy it with chicken, mutton, fish or any curries.


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