In this article, we will explore the topic of Neer dosa from different perspectives and approaches. Neer dosa is a relevant and topical topic that impacts a wide range of audiences. Throughout these pages, we will analyze the various facets of Neer dosa, examining its importance, implications, and possible solutions. From a multidisciplinary approach, we will approach Neer dosa from different angles to offer a comprehensive and complete vision of this topic. Regardless of your area of interest or profession, we are sure that you will find valuable information and unique perspectives on Neer dosa in the following lines. Welcome to this journey of exploration and discovery!
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Type | Dosa |
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Place of origin | India |
Region or state | Tulu Nadu, Karnataka |
Main ingredients | Rice |
Neer dose, literally meaning water dosa in Tulu is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in Karnataka, India and a part of Mangalorean cuisine.[1][2][3]
Neer is the word for water both in Tulu and Kannada.[2][4]
Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation.[5] Usually, neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.[6]
Even though many variations exist for Neer Dosa batter, the two basic ingredients common to all of them are just soaked rice (or rice flour) and salt.[7]
Fermentation of the rice is not required to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain, the rice needs to be ground by adding water in order to get a very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally, the batter is used to prepare the dosa.[8][9]