Masala Neer Dosa | Khara Tellavu Mangalorean breakfast

Masala Neer Dosa | Khara Tellavu Mangalorean breakfast

Masala Neer Dosa  | Khara Tellavu  |

Hi Foodies,
Say hello to the Masala Neer Dosas ( ಮಸಾಲೆ ನೀರು ದೋಸೆ ), yet another authentic breakfast from the Mangalorean Cuisine. The popular Neer Dose is a thin rice crepe which is white in color. The masala neer dosa is a variation of the regular neer dosas with a hint of spices.These spicy neer doses are called khara tellavu in Tulu. With added spices these dosas can be had on their own without any accompaniments. But they also pair well with chutney, banana rasayana or any veg gravy. Non vegetarians can relish the dosa with Chicken curry / mutton curry / fish curry.

Making perfect neer dosas needs a bit of experience. The trick lies in getting the right consistency of the batter and the right way of pouring the dosas. I have covered all the tips and tricks while sharing the basic Neer dose recipe with step by step pics here.If you are new to making neer dose then please refer to that post. A cast iron pan is typically used in making neer doses. But non stick pans should work fine too.

Unlike regular dosas the neer dosas are quick to make as they do not require any fermentation.These dosas remain nice and fresh for a long time. And hence make a wonderful addition to your lunchbox as well. Do try these Mouthwatering Neer dosas and treat yourself and your loved ones.

5 from 4 votes
Masala Neer Dosa
Prep Time
10 mins
Cook Time
20 mins
Soaking time
5 hrs
Total Time
30 mins

thin rice crepes with a touch of spices, often served for breakfast

Course: Breakfast
Cuisine: Mangalorean
Keyword: Neer Dose
Servings: 14 neer dosas
Author: Smitha R
  • 1 and 1/2 cup dosa rice ( or sona masoori rice)
  • 4 byadgi chillies
  • 2 teaspoon coriander seeds
  • 1/2 onion (roughly chopped)
  • 1/3 cup grated coconut
  • 1 tablespoon jaggery - optional
  • 2 tablespoon coriander leaves - chopped
  • salt to taste
  1. Wash and soak the rice overnight or for a min of 5 hours.

  2. Drain all the water. Transfer the rice to the mixer jar.Add chilies, coriander seeds, onion , coconut , jaggery and salt to the mixer jar.

  3. Grind it to a fine paste with half a cup of water.Remove to a wide bowl.

  4. Add required amount of water to make a thin runny batter almost like the consistency of milk.

  5. Check for salt and add if required. Add coriander leaves and mix well.

  6. Heat a non stick pan.Cut an onion in half and prick a fork into it.Dip this in oil and apply on the hot pan.This ensures minimum oil gets transferred to the pan.

  7. Now pour one big ladle of the batter onto the hot pan and swirl it around quickly to cover the whole pan.If you find big gaps just pour 1 or 2 drops of batter into the gap.

  8. Cover with a lid and cook for 45 secs to a minute.Once you see the dosa leaving the sides of the pan,fold it in half and then again in half like you fold a handkerchief.   No need to flip the dosa.

  9. Repeat the same procedure with the remaining batter, making sure to mix the batter well before pouring each dosa.Add little water if you feel the batter is thick.

  10. Serve with coconut chutney or any curry of your choice.Enjoy!
Recipe Notes

Adjust the amount of chilies as per your liking. 

Adding jaggery is optional.


Masala Neer Dosa

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