By Garima Johar
February 19, 2026
Neer dosa is a staple originating from the coastal regions of Karnataka. Made with just rice, water, and salt, neer dosa has a unique, thin and lacy texture. Here are some tips to make the perfect neer dosa.
To get the lacy texture of neer dosa, sona masuri or other varieties of short-grain rice work best.
Soak the rice for at least 4 to 5 hours before grinding the batter. This will prevent the batter from being grainy.
Make sure the batter is smooth with a milk-like consistency. If the batter is coarse, you’ll not get the lacy neer dosa.
Unlike traditional dosas, don’t spread the batter. Simply pour the batter in a circular motion and let it spread on its own.
After pouring the batter, cover the tawa and let the steam cook the dosa to perfection.