Wednesday, August 26, 2009

Neer Dosa!

This dosa gets its name from ‘Neer’, that means water in kannada,(since the batter for this dosa is very watery.) Ingredients: very simple! 2 Cups Rice/ ½ Cup Grated Coconut/ Salt To Taste/ Oil
Soak the rice for a few hours preferably overnight. Grind the soaked rice to a fine paste along with grated coconut. Add salt, enough water to make a thin batter. Keep aside for 2 hours.

Prepare dosas:
Apply oil on tawa first & then just put the watery batter on the tawa & spread to make it as thin as possible on the full tawa. Keep it covered on low flame & then once done remove it from tava put it on a plate let it cool for a minute & the fold it thrice to form a triangle.
Enjoy with Green or Red Chutney!!

Green Chutney:
Grated coconutCoriander (cilantro) chopped Green chilies 3-4 (depending on how spicy you want it)lemon juiceChana splits(dalia),Salt To Taste
Grind Grated coconut, coriander & chilies with little to form a paste. Add half a spoon of lime juice, dalia & grind again. Add salt as per taste.
You can also give a tadka of curry leaves & mustard seeds.

Red Chutney:
Grated coconutRed chillies - 10-12(depending on how spicy you want it)Tamarind - (small ball)Salt - (as per taste) required Seasoning - Oil - 2 tsp, 1 tsp urad dal, mustard seeds, pinch of hing(asafoetida), few red chilli pieces & curry leaves
In a small pan fry the red chillies. Grind the coconut, red chillies, salt and tamarind adding minimum water required. Heat oil in a pan & add urad dal, mustard seeds, red chillies & a pinch of hing. After mustard seeds starts to splutter, add curry leaves. Fry till crispy & then add this to the grounded coconut chutney.


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