Beetroot Neer Dosa

Name: Beetroot Neer Dosa
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Rice flour; 3 tablespoon Coconut powder; 1/2 cup Beetroot pieces; 1/4 teaspoon Salt; as required Cooking oil; For Chutney; 1/2 cup grated Coconut; 2 tablespoon roasted Peanut; 1 green Chilli; 1 handful Coriander leaves; As per Taste Salt; For tempering; 1 tablespoon cooking Oil; 1 teaspoon Mustard seeds; 2 dry red Chillies; Few Curry leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#boxweek8
Neer dosa, literally meaning water dosa, is a crepe prepared from rice batter. Neer dosa is a delicacy from the Tulu Nadu region, and part of Udupi - Mangalorean cuisine.
It's a very simple and tasty dosa that can be served with chutneys or any type of veg or nonveg curry.
I added fresh beetroot juice to my instant neer dosa to make it nutritious and colorful.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

10 min

2 servings

1 cupRice flour
3 tablespoonCoconut powder
1/2 cupBeetroot pieces
1/4 teaspoonSalt
as required Cooking oil
For Chutney
1/2 cupgrated Coconut
2 tablespoonroasted Peanut
1green Chilli
1 handfulCoriander leaves
As per TasteSalt
For tempering
1 tablespooncooking Oil
1 teaspoonMustard seeds
2dry red Chillies
Few Curry leaves

Saved

Steps

10 min

1

Peel and cut beetroot roughly.
2

Put in a blender and blend with little water to make a puree.
3

Transfer to a muslin cloth and extract the juice.
4

Place rice flour, coconut powder, and salt in a big mixing bowl.
5

Pour the beetroot juice and mix well.
6

Make a thin batter with the help of water as required. The consistency should be watery.
7

Cover and keep aside for 30 minutes.
8

Heat a nonstick pan. Grease with little oil.
9

Stir the dosa batter again to see the consistency. Add water if necessary.
10

Pour 1 big spoonful of batter into the very hot pan.
11

Sprinkle some water and cover for a minute.
12

You can see perforated dosa on the pan. Sprinkle few drops of oil.
13

When dosa starts remove from sides, transfer to a dish.
14

Clean the tawa and repeat the process to make all dosa. Check the consistency of the batter after each dosa. Add more water and mix if necessary.
15

For chutney, place all the ingredients except for tempering to a grinder.
16

Grind with the help of water to make a paste.
17

Transfer to a bowl. Heat 1 tablespoon of oil to a pan.
18

Temper with mustard seeds, red chili, and curry leaves. Pour over the chutney.
19

Serve the prepared beetroot neer dosa with the chutney immediately as breakfast. These dosa are a little sweet and soft.