Neer dosai is a Karnataka special, usually served with a vegetable gravy spiced with green chili and coconut. Neer dosai can be good to carry as lunch as it retains its softness and doesn’t become dry.The texture is like a tissue paper.
This dosai is bland so it requires a tangy and spicy side dish.
Ingredients for Neer Dosai:
1. Raw rice – 2 cups
2. Coconut (Grated) – ¾ cup
3. Salt to taste
Method:
• Wash and soak the rice for 3 hours or overnight.
• Grind the rice and coconut to a very fine batter. Add salt and 4 cups water.
• The batter should be of butter milk consistency.
• Heat a tawa with rim on a medium flame. It should not be too hot. *Hold the tawa in your left hand and spread the batter on to the tawa with a cup or deep ladle.
• Now place the tawa back on the stove and keep the flame high. Turn the dosa after one minute. Cook both sides and place the dosa on to a plate.
• Continue with the rest of the batter in the same way. Always stir the batter before pouring on to the tawa.
*Preparing this dosa is tricky and one can learn by practice only.
Capsicum chutney
Ingredients:
1. Yellow red and green coloured capsicum – 1 cup (roughly chopped)
2. Urad dal – 2 teaspoons
3. Channa dal – 2 teaspoons
4. Coriander seeds – 2 teaspoons
5. Mustard seeds – 1 teaspoon
6. Red chili – 2
7. Green chili – 1
8. Curry leaves – 6 leaves
9. Perungayam – a small piece
10. Til oil – 1 table spoon
11. Tamarind – 2inch piece
12. Salt to taste.
Method:
• Heat oil and fry coriander seeds, urad dal, channa dal, perungayam, mustard seed and red chillies till golden.
• Add the chopped capsicum, green chili, tamarind and curry leaves and sauté on a medium flame. Cover and cook on low flame till the capsicum is soft.
• Allow to cool. Add salt and grind to a paste. You can serve this chutney with any tiffin or serve with rice.
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