Neer Dosa

Name: Neer Dosa
Total time: 1800 s
Cuisine: Indian
Ingredients: 1 cup Rice (I took half of idli rice and half basmati rice); 1/2 teaspoon Salt; 2cups Water (keep more handy to add later if required); 1/4 cup fresh coconut; 2 onions chopped; 2 tomatoes chopped; 1 tsp Ginger garlic paste; 1 tbsp White urad dhuli daal; as per taste Salt; as per need Curry leaves few; 1/4 tsp Mustard seeds; 1 Red chilli whole; As needed Deseeded tarmarind 1 small chunk; 1 tbsp Gurh; as required Juice of 1 lemon (only if required); 1 tsp Oil; 1/2 Fresh coconut peeled; as per taste Salt; as per taste Lemon juice; as required Curry leaves few; as required Mustard seeds few; 1 Green chillies; 1 Dry red chilli

Sangita Kalra @sanria_savoury

Neer dosa literally meaning tulu dosa a crepe prepared with rice and fresh coconut batter.It is a Tulu Nadu and Mangalore Origin cuisine. Unlike other dosas ,this dosa is made oil-free ,does not need lentils and does not need any fermentation it is so soft and so beautiful to look .I had never made it before and tried for the first time .The taste was amazing. The freshness of coconut in this was so divine and not heavy at all. It's surely a must try. #stayhome #staysafe #sangitakalra #boxweek8

Sangita Kalra @sanria_savoury

Saved

Ingredients

30 mins

For dosa
1 cup Rice (I took half of idli rice and half basmati rice)
1/2 teaspoonSalt
2cupsWater (keep more handy to add later if required)
1/4 cupfresh coconut
Red tangy chutney
2onions chopped
2tomatoes chopped
1 tspGinger garlic paste
1 tbspWhite urad dhuli daal
as per tasteSalt
as per needCurry leaves few
1/4 tspMustard seeds
1Red chilli whole
As neededDeseeded tarmarind 1 small chunk
1 tbspGurh
as required Juice of 1 lemon (only if required)
1 tspOil
Coconut chutney
1/2Fresh coconut peeled
as per tasteSalt
as per taste Lemon juice
as required Curry leaves few
as required Mustard seeds few
1Green chillies
1Dry red chilli

Saved

Steps

30 mins

1

Let's make red chutney first. In a pan add oil,onions and saute, add chopped tomatoes ginger garlic paste, urad daal saute. Add curry leaves and Mustard seeds, salt, red chilli, tarmarind.Cool and grind to this red paste add gurh and grin again. Check the salt and the tanginess, if you want more tangy one add lemon else skip it. It's ready.
2

For white chutney, In a mixture grinder jar add chunks of coconut and green chilli grind it to a fine paste by adding little water to it. Add salt and lemon juice to it. Now make a tempering for this chutney.Heat oil, add curry leaves,mustard seeds and one small red chilli.Pour it on the chutney.
Note: some prople make this Chutney by adding dry roasted chana daal also along with coconut and ginger also to it. This is another way.
3

Wash and soak rice overnight or at least for 4-6 hours. Drain and keep aside.In a big grinder jar put the coconut chunks and grind it to a fine paste adding little water to it. Add rice to it and keep grinding adding little water out of the two cups of water.Do not add all the water at once add the water slowly.After every churn add water so that no granules are there and you get a creamy texture of the rice and coconut mixture. This you can only get if you add less of water while grinding.
4

Add salt to the mixture and your neer dosa batter is ready to use. Just before cooking the dosa add little more water to make the neer dosa batter a watery consistency.Heat the griddle.I took a non-stick Pan which is easy to handle.Check your griddle it should be very hot. Now when it is ready, lower the gas flame.Sprinkle water on the griddle and apply half big onion chunk on it.
5

Pour the mixture with the big tbsp and cover the gridle so that the batter gets spread like a dosa. Do not spread it like the usual dosa we make. Need to see small holes in the dosa remember to keep the flame low. Now cover the dosa with the lid. I used a glass lid and as you see little moisture on the lid just wipe it with the tissue or a kitchen towel, cover it again and as your dosa will be ready it will leave its side.
6

Remember to remove it very carefully as it is a very thin and delicate dosa. Here is the trick, after removing it from the gridle immediately put it on a big Steel sieve. Let it cool a bit then fold it. This will make your dosa very nice and not give a watery soggy or a gooey taste. Fold and make the rest of the two dosas. Keep it in mind not to overlap your doses one on top of the other as they might that stick to each other enjoy with red chutney and the coconut chutney.