Neer Dosa !

Neer Dosa - A soft, fluffy and mouth melting…. south Indian crepes recipe and the batter needs absolutely no fermentation… you grind the neer dosa batter and the very next minute..it can go on to the skillet or pan…to make Neer Dosa !!

Neer Dosa

Ingredients :

Raw Rice - 1 Cup ( either regular Sonamasoori / Basmati rice)

Fresh coconut shred - 2 to 3 table spoons (OPTIONAL)

Water - about 8 cups (to soak the rice & to add to the batter)

Salt - as per the taste

Oil - 2 to 3 table spoons

Preparation :

- Soak the rice in 4 to 5 cups of water for 4 to 8 hours.

Neer Dosa

- Drain the water from well soaked rice and grind the rice into a very fine batter (Add the fresh coconut shred while grinding but this is totally OPTIONAL)

- Make sure the batter is not coarse or grain.

- Add the salt & 3 to 4 cups of water to the finely ground rice & the batter consistency must be of whole milk.

Neer Dosa

- As the batter is ready, season the skillet with few drops of oil and let the skillet be heated.

- Use a skillet or non stick pan with raised edges rather than using a flat pan or skillet !

- Once the skillet is hot enough, add the batter and quickly spread the batter by swirling the pan gently, so that the batter evenly spreads to the coast, add little oil along the edges of neer dosa.

- You can see the edges of neer dosa turning into golden brown and coming off along the edges…means the Neer Dosa is ready…using a flat spatula gently transfer the neer dosa on to a serving plate !!

Like, regular dosa you can have any kind of side dishes like sambar, playa, coconut or peanut chutney with Neer Dosa !!

               Try this & enjoy your weekend breakfast special !!!

Mysore Masala Dosa !

In the Indian state of Karnataka.. ' Mysore Masala Dosa ' - The crispy dosa folded over a spicy potato filling has a very special place among the wide spread variety of breakfasts…..here is the recipe for you all...

Mysore Masala Dosa

INGREDIENTS :

Dosa Batter - 1 to 2 cups [See the 'NOTE' below for the dosa batter recipe]

For the potato filling :

Potatoes - 1 to 2 (depends on the size)

Green Chilli - 2

Curry Leaves - 2

Chopped onions - 1/2 cup

Turmeric powder - 1/2 tea spoon

Chopped Coriander Leaves - 1/4 cup

Mustard seeds - 1/4 tea spoon

Oil - 1 table spoon

Water - 2 to 3 table spoons

Salt - as per the taste

For the Red Chutney :

Chopped Onions - 1/2 cup

Roasted Chickpea - 1 table spoon (chutney dal)

Dry red chilli - 2 

Tamarind - a small quantity about 1 tea spoon

Garlic cloves - 2

Jaggery / Sugar - 1/4 tea spoon (OPTIONAL)

Salt - as per the taste

oil - to fry the onions & garlic

PREPARATION :

Potato Filling :

- Boil the potatoes, peel off the skin and mash and keep them ready.

- Heat the oil and add the mustard seeds, curry leaves & onions and fry until onions turn translucent.

- Add the mashed potatoes, split green chili, turmeric powder, salt & water, stir well and let it cook under low heat.

- Once done, turn off the heat and add the chopped coriander leaves.

Mysore Masala Dosa

Red Chutney :

- Soak the dry red chili & tamarind in some warm water.

- fry chopped onions and garlic in some oil.

- Grind fried onions & garlic, soaked red chilli, tamarind, jaggery, salt and chutney dal into paste.

Masala Dosa

Making Masala Dosa :

- On a Nonstick pan take a spatula full of dosa batter and spread into a thin sheet just like regular dosa.

- Add some oil / ghee / butter on dosa, then take a spoon full of red chutney and spread over the dosa gently.

-Once you see the edges of Dosa turning golden brownish, add the potato filling in the middle of dosa..

& fold over the dosa over the filling like a wrap & take the Masala Dosa on to a serving plate.

Mysore Masala Dosa

Serve the Spicy Mysore Masala Dosa with Coconut Chutney & Sambar on the side !!!

Mysore Masala Dosa

NOTE(Dosa Batter) :

- Soak 2 cups of parboiled rice (idly rice) along with 1/4 cup urad dal, fist full of split chickpea dal, fist full of raw rice (can be replaced with soaked stamped rice / poha), 1/2 table spoon fenugreek seeds (Methi seeds) overnight & grind all the soaked ingredients into fine batter adding as little water as possible.

Leave the batter to ferment for at least 4 hours (preferably 8 hours) & add some salt and the batter is all ready to make crispy Dosa !