Neer Dosa with Mangalorean Tomato Chutney

Name: Neer Dosa with Mangalorean Tomato Chutney
Total time: 1200 s
Yield: Makes 15 dosa
Cuisine: Indian
Ingredients: 1 1/2 cup rice; 1/2 cup fresh coconut grated; for taste salt; as needed oil; 3 ripe tomatoes; 1 inch ginger; 2 pods garlic; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 1 tsp fenugreek seeds; 1 tsp hing; handful curry leaves; 1 tsp turmeric powder; as per taste salt; 1 tsp oil; 1 tsp jaggery; 1 tbsp oil; 1 tsp mustard seeds; 1 tsp hing; leaves as required few curry

Shradha Nema (foodgazin') @foodgazin

Mumbai

#boxweek8
#cookpadIndia
My family is a "foodie family." They all have a very special love for dosas. When they knew about the mystery box 8 has an ingredient "neer dosa", so it has to be today's breakfast for sure.
So I prepared them and I served them with Mangalorian Tomato Chutney, which goes quite well with Mangalorian Neer Dosa.
So presenting my recipe here. Do try it once. Happy Cooking and keep sharing food love

Shradha Nema (foodgazin') @foodgazin

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Ingredients

20 min

Makes 15 dosa

1 1/2 cuprice
1/2 cupfresh coconut grated
for taste salt
as neededoil
For Mangalorian Tomato Chutney
3ripe tomatoes
1 inchginger
2 podsgarlic
1 tspmustard seeds
1 tspurad dal
1 tspchana dal
1 tspfenugreek seeds
1 tsphing
handfulcurry leaves
1 tspturmeric powder
as per taste salt
1 tspoil
1 tspjaggery
For tempering
1 tbspoil
1 tspmustard seeds
1 tsphing
leavesas required few curry

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Steps

20 min

1

Wash and soak rice for nearly 4-5 hours, preferably overnight.
2

Discard water and put soaked rice and half cup of fresh coconut in a mixer jar. Add ½ cup of water and make a very smooth paste.
3

Pour the batter in a deep bowl. Now add salt and 4 cups of water. The batter should be very thin water like and runny.
4

Heat a tawa and smear some oil. Now pour ladle full of batter on the tawa and spread thinly covering all the sides of the tawa. Let it cook for minute on a medium flame. Drizzle some oil on the side and cook till it leaves it's sides.Do not spread the batter with the back of the ladle like the way we do for regular dosas.
5

Neer dosa is never flipped back. It is only cooked from the base. When cooked properly, separate it from the pan on a plate and fold it into triangle. Neer dosa is ready to be served
6

For Mangalorian Tomato Chutney, heat oil in a pan. Now add and splutter mustard seeds, add urad dal, chana dal, fenugreek seeds, ginger, garlic, green chilies, curry leaves, hing and saute till the dal turns golden in colour. Add chopped tomatoes, turmeric, salt and jaggery. Cook covered for 5-6 min. Cool down to room temperature and grind this in a mixer.
7

For tempering, heat oil and add mustard seeds. Let it splutter. Add curry leaves and pour thos over the grinded chutney. Serve with Neer dosa.

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Shradha Nema (foodgazin') @foodgazin

on May 25, 2021 07:13

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.