When it comes to dosa (South Indian pancakes or crepes), the varieties seem endless. But few are considered a bigger delicacy than neer dosa. A part of Mangalorean cuisine, neer dosa literally translates to water dosa (or crepe). The name is an indication of its texture and cooking style; they are thinner and softer than regular dosa, and cooked with a lot less oil. They are made from just rice batter, which requires no fermentation, and are served with spicy curry and coconut coriander chutney.