Neer dosa, meaning "water dosa," is a traditional South Indian dish made with rice and coconut water. It is especially popular during Hindu fasts like Navratri because it uses only sattvic ingredients allowed during vrat, providing a light yet nourishing meal.

In Karnataka, neer dosa is often served plain with coconut chutney, while in Kerala a similar rice‑coconut crepe called "appam" may include fermented batter. Some regions add a pinch of fenugreek seeds for extra flavor, but the basic rice‑coconut base remains the same.

It is typically served hot, stacked on a plate, accompanied by a tangy chutney made from roasted peanuts, coconut, green chilies, and lemon juice. A small drizzle of ghee on top adds richness while still adhering to fasting rules.

Neer dosa is a staple during Navratri, Ekadashi, and other Hindu fasts. It is also prepared for early‑morning meals on auspicious days when a light, sattvic diet is preferred.

It exemplifies the South Indian emphasis on rice‑based dishes and the clever use of coconut. The thin, crepe‑like texture showcases the region’s skill in creating delicate, fermented‑free batters that are quick to prepare.

Traditional ingredients are sama rice (or idli rice), desiccated coconut, and rock salt. Substitutes include regular white rice, fresh grated coconut, and regular salt if the fasting rules permit.

Pair it with coconut‑lime chutney, jaggery‑sweetened coconut milk, or a simple cucumber‑yogurt raita made with plant‑based yogurt. These sides keep the meal light and sattvic.

Common errors include using cold water for soaking, adding too much water to the batter, and cooking on low heat which makes the dosa rubbery. Also, an insufficiently heated tawa causes sticking.

Soaked desiccated coconut softens quickly, mimicking the texture of fresh grated coconut while saving time and effort. It also provides a consistent flavor without the extra step of grating fresh coconut.

Yes, the batter can be prepared a day ahead. Store it in an airtight container in the refrigerator for up to 24 hours. Stir gently before using; if it thickens, add a splash of water to restore the pouring consistency.

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