Neer Dosa | एकदम सॉफ्ट नर्म मुलायम नीर दोसा | Neer Dosa Recipe
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Discover the secret to making the perfect Neer Dosa soft, light, and delicious! This traditional South Indian delicacy is made with minimal ingredients and is super easy to prepare. Whether you're a fan of authentic Indian breakfasts or looking for a quick and healthy recipe, this neer dosa recipe is a must-try!
Portion servings: 4-5 pax
Preparation time: 4-5 hrs
Cooking time: 40 mins
Ingredients:
For neer dosa:
Short grain rice soaked 1½ cup
Fresh coconut grated ¾ cup
Water as required
Salt 1 tsp
Oil as required
For red coconut chutney:
Oil 1 tbsp
Roasted chana dal ¼ cup
Kashmiri chilli 2 pcs
Guntur chilli 3 pcs
Ginger ½ inch
Fresh coconut ½ cup
Tamarind 1 tsp
Jaggery 1 tbsp
Salt ½ tsp
Water as required
For tadka:
Oil 2 tbsp
Dry red chilli 1 pc
Urad dal 1 tbsp
Mustard seeds 1 tsp
Curry leaves 15-18 pcs
Method:
For Neer Dosa:
Soak and Blend:
Soak short-grain rice for 4-5 hours or overnight. Drain and transfer it to a blender. Add grated coconut and water. Blend until smooth and pour into a bowl.
Adjust the batter consistency to be watery and smooth. Add salt and mix well. Rest the batter for 15-20 minutes.
Cook the Dosas:
Heat a non-stick or cast-iron dosa pan on medium heat. Grease it lightly with oil.
Stir the batter and pour a ladleful onto the hot pan, tilting it quickly to spread the batter thinly in all directions. The dosa will form a lacy pattern.
Cover and cook for about 1-2 minutes. Do not flip the dosa.
Once cooked, gently fold or roll the dosa and transfer it to a plate. Repeat with the remaining batter.
For Red Coconut Chutney:
Prepare the Spice Mixture:
Heat 1 tablespoon of oil in a small pan over medium heat. Add roasted chana dal, Kashmiri chilies, Guntur chilies, and ginger. Sauté until fragrant and the chilies are crisp.
Remove from heat and allow the mixture to cool.
Blend the Chutney:
In a blender, combine the cooled spice mixture, grated coconut, tamarind, jaggery, salt, and a small amount of water.
Blend to a smooth consistency, adjusting water as needed to achieve the desired thickness.
Transfer the chutney to a bowl.
For Tadka (Tempering):
Prepare the Tadka:
Heat 2 tablespoons of oil in a small pan. Add mustard seeds and allow them to splutter.
Add urad dal and fry until golden. Add the dry red chili and curry leaves, sautéing briefly until aromatic.
Combine with Chutney:
Pour the tadka over the prepared chutney and mix well.
Serve the soft, lacy neer dosas hot with the flavorful red coconut chutney.
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