Today's special is Neer Dosa, a break fast recipe. Neer Dosa is a variety of dosa and easy to prepare as fermentation is not required. Actually it is a Karnataka cuisine and neer dosa means water dosa, because the dosa batter is not thick as usual dosa batter and a little watery in nature. We can make Neer Dosa by soaking raw rice for 4-5 hours and grind to make a batter and it is ready to make dosa. It is very thin and soft. Coconut chutney is the best combination for this. Thenga Manga Pattani Sundal is best with neer dosa and we can role it as masala dosa.
INGREDIENTS
Raw Rice - 2 cup
Salt - as required
Gingelly oil - as required
PREPARATION
Soak raw rice in water for 4 - 5 hours. Drain the soaked rice and grind it by adding a little water and make a smooth batter. Pour it into a vessel. Add more water to this batter to make it a watery consistency. It should be watery, thin and flowing like milk. ( The batter should not be thick nor thin. If it is too thin, the dosa would be flat and break while picking it. If it is thick, we won't get small holes and lacy dosa.) Add salt and combine well. Now the dosa batter is ready.
Put Dosa pan on flame and make it hot. Season pan with rubbing with gingelly oil on it. Stir the dosa batter and take a ladle full of batter. Then pour the batter on the pan from outward to inside or spread the batter by rotating the pan. Don't spread the batter with the back of the ladle. Cover the pan with a lid and cook till dosa done. Don't allow it to get brown. Don't flip the dosa. Now neer dosa is ready. Make dosa to a triangular fold on tawa itself or put some sundal in it and fold it and serve.
BINDU JAYESH
bindurohinipillai@gmail.com
NEER DOSA
INGREDIENTS
Raw Rice - 2 cup
Salt - as required
Gingelly oil - as required
PREPARATION
Soak raw rice in water for 4 - 5 hours. Drain the soaked rice and grind it by adding a little water and make a smooth batter. Pour it into a vessel. Add more water to this batter to make it a watery consistency. It should be watery, thin and flowing like milk. ( The batter should not be thick nor thin. If it is too thin, the dosa would be flat and break while picking it. If it is thick, we won't get small holes and lacy dosa.) Add salt and combine well. Now the dosa batter is ready.
Put Dosa pan on flame and make it hot. Season pan with rubbing with gingelly oil on it. Stir the dosa batter and take a ladle full of batter. Then pour the batter on the pan from outward to inside or spread the batter by rotating the pan. Don't spread the batter with the back of the ladle. Cover the pan with a lid and cook till dosa done. Don't allow it to get brown. Don't flip the dosa. Now neer dosa is ready. Make dosa to a triangular fold on tawa itself or put some sundal in it and fold it and serve.
HAVE A NICE COOKING TIME
THANK YOU ALL
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