|Place of origin||India|
|Region or state||Tulunadu|
Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.
There is no requirement for fermentation of the rice in order 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 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.
- S, Latha Maheswari (3 October 2015). So Tasty Healthy Low Calorie Vegetarian Cooking Book-2: Take care calorie by calorie DOSAS AND SOUTH INDIAN MOUTH WATERING VARIETIES. AB Publishing House. ISBN 9781517632694.
- "Mangalorean cuisine is anything but fishy!". Outlook. Retrieved 11 May 2020.
- "Neer Dosa Recipe". NDTV. Retrieved 11 May 2020.
- "If you're craving for Mangalorean fare, Anupam's Coast II Coast, hits the spot". The Hindu. Retrieved 11 May 2020.
- "6 Dishes from Udupi Every South Indian Food Lover Must Try". NDTV. Retrieved 11 May 2020.
- "How to Make Neer Dosa". NDTV. Retrieved 11 May 2020.
- Dalal, Tarla. South Indian Cooking. Sanjay & Co. ISBN 9788189491796.
- "Neer Dosa". Manorama Online. Retrieved 11 May 2020.
- Media related to Neer dosa at Wikimedia Commons