Neer dosa

Food - The way to people's heart
Sun, 3 Mar 2013 11:29:47 +0000
Well the name Neer dosa is very popular, not only the name but even its taste... but making it some people think is really difficult but its quite easy.. all you need is the right consistency of the batter and most important thing, people at home to eat it quickly, as soon as its served... I did my part of research before making it, and i wanted it to be right since it was the 1st time I would be attempting it.. I decided to make it over the weekend when my in laws came so that i could at least have people at home to enjoy with.. A few important points to note: There's absolutely no need to ferment this batter.. Some people say that dosa's needs to be made immediately after grinding, while some are of the view that it can be kept for about 30-45 minutes.. Some people according to their convenience make the batter and store it the fridge overnight. One more point is about using the right kind of tava. I did borrow my mom's old tava (the one that people in Mangalore originally use to make such dosas) but my dosa never turned up using it, in fact the non-stick tava worked wonders for me.. All the dosas came out wonderfully without even sticking once.. But make sure the tava is not too hot (the dosa might turn crispy) nor too cold (dosa might not cook evenly). Maintain the flame venly once the tava is heated up.. Preparation time: 20 minutes Cooking time: 3-5 minutes per each dosa Serves: 5 (3 dosas each) Ingredients:  1. Raw rice (i took the rice i use daily at home) 3 cups 2. Fresh grated coconut 1/2 cup 3. Salt to taste 4. Water Method: 1. Soak the rice for about 3-4 hours (i soaked it overnight coz i was making it for breakfast) 2. Grind the rice along with grated coconut to fine paste. 3. Add salt and adjust the consistency of the batter to very watery state.. It should be really watery unlike the normal dosa bater. 4. Heat the tava fully and pour about 1.5 spoon ful of the batter and rotate the tava with your hands, dont spread the batter with the spoon like its done for normal dosa. 5. Spread oil and cook with lid covered till its done on both sides. 6. Serve hot immediately with spicy coconut chutney or tomato chutney. I served with onion and tomato chutney
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  • From last 2-3 months I didn't try any new dish. Don't know why but was not feeling very enthusiastic about cooking anything new. My husband suggested me to do some variety dish for Sunday lunch. Then after a looooooooooooooooooong discussion we decided to make kaju curry and neer dosa. Since I was trying the kaju curry for the first time so he was my guide in making it. Finally it turned out very good. Even my in-laws liked it :-) Ingredients Cashew Nuts (Kaju) - 1 cup Onion - 2 medium Tomatoes - 1 big Garlic - 7-8 cloves Ginger- 1 inch Khoya - 1 tablespoon Turmeric powder - 1/2 teaspoon Red chilli powder - 1 teaspoon Garam Masala - 1 teaspoon Sugar - 1 teaspoon (optional) Pure ghee- 2 tablespoon Cashew nuts - 7-8 Coconut milk - 1/2 cup Salt as per taste. Procedure Soak cashew nuts in a warm water. Slice onion vertically. Chop tomatoes. Now heat 1 teaspoon of ghee in kadai and fry onion till it turns to golden brown. Then add garlic and ginger fry it. Then add tomatoes and cook it. Let this get cool for some time. Fry 7-8 cashew separately in ghee. Now make a fine paste of all this fried ingredients. Now heat one tablespoon ghee in kadai. Add turmeric powder. Now add this paste and fry till the Ghee separates out from rest of the mixture. Then add khoya, chilli powder, garam masala, sugar and salt. Mix wel. Now add water little by little to get the desired consistency of the gravy. Boil it for five minutes. Then add soaked cashew nuts. Again cook it for 2-3 minutes. In the end add coconut milk , mix wel and switch off the flame. Thick creamy kaju curry is ready. Tastes good with roti, neer dosa or rice.
    Mon, 30 Jan 2012 14:42:00 +0000