Neer dosa & Hot coconut chutney
2016-04-30 06:32:06
Serves 4
Neer dosa is a soft and " melt-in-you- mouth" dosa and there is no better way to describe it. The softness is amazing and the mild flavor with a hint of coconut is what makes you go back for more & more. In today's world, when life can be so hectic, this Neer Dosa comes as a breath of fresh air. Serve it with hot coconut chutney.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients for Neer dosa
- Short grain rice - 1 cup (wash, soak in fresh water for 1 hr)
- Shredded coconut - 1/2 cup
- Salt - to taste
- Oil - Few drops for each dosa
- Water - 1 1/2 cups to make the batter thin
For coconut chutney
- Fresh coconut - 1 cup (grated)
- Chana dal - 1 cup
- Urad dal - 1 Tsp
- Dry red chilies - 4
- Oil - 1 Tbsp
- Mustard seeds - 1/2 Tsp
- Curry leaves - 4-6
- Asafoetida - a pinch
For Neer dosa
- Drain the water in which the rice has been soaking. Add the soaked rice to the blender with shredded coconut and grind to a smooth paste for 2 minutes.
- Take the batter into a bowl. Add salt & dilute the batter with water. Mix well & the batter is ready.
- Heat the non stick pan, add few drops of oil and smear it well with the paper towel to take off the excess.
- Pour in couple of ladle full of batter onto the pan and cook it for 30-50 secs on medium heat until the top surface dries out.
- Fold the dosa at the center and fold again to shape them in semicircles.
- Make all the dosas in the same manner.
- Serve hot with Hot coconut chutney.
For coconut chutney
- Wash & soak chana dal in water for 1 hr. Drain the water.
- Heat oil in a pan, add chana dal, dry red chilies, coconut & roast it for 3-4 minutes on a low medium heat.
- Blend this mixture in a blender to a smooth paste.
- Remove this paste in a mixing bowl.
- Heat little oil in a pan. Add mustard seeds, let it crackle. Add asafoetida, urad dal, curry leaves & let it roast for 1 minute. Pour this tempering on a coconut chutney. Mix well.
- Hot coconut chutney is ready to serve with Neer dosa.
Notes
- The batter consistency should be watery, thin & flowing.
- If the batter has a pouring consistency, then you will get tiny holes and lacy dosa. If not, this means the batter is thick. Add so more water to thin it down.
- The pan should we well seasoned, otherwise the dosas will stick to the pan.
- Once the dosas are done, don't stack them up as it will stick to each other while they are hot.
Hungry soul by Abha https://hungrysoulbyabha.com/
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