Palak Neer Dosa

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Cooks in: 30 Minutes Serves: 2 People

Neer dosa is a speciality of Karnataka. The thin lacey dosa is delicious when served with chutney and sambar. I have already shared a neer dosa recipe with millets. To enhance the nutritive value of the dosa, in this recipe I have included palak/spinach. My family loved the green dosa and its taste.



  1. Wash and soak the millet for 8 hours or overnight. Drain.
  2. In a blender, add the drained millet, coconut, green chillies and spinach leaves. Grind smooth by adding little water.
  3. Transfer the batter to a wide bowl, add salt. Mix in enough water to make a thin batter. You can check the video for the consistency of the batter.
  4. Use a nonstick dosa tawa and pour the thin batter to form a circle. Sprinkle oil from sides. Add a few drops of oil in the holes also. Cook on medium heat till the bottom turns crisp. Carefully flip and cook the other side.
  5. Remove and serve with sambar and chutney.


  • Other millets like Kodo, Little, Barnyard or Proso can be used for this recipe.
  • Use tender spinach leaves for a better taste.
  • The consistency of the batter is important for a lacey dosa. Every time before pouring the batter, mix well.

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    1. Hi Isai,
      The batter may stick to the iron tawa. If you regularly make rawa dosa in iron pan, then you can try.

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