Neer Dosa Recipe by Tarla Dalal

Neer Dosa Recipe by Tarla Dalal

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Nothing like this Neer Dosa to soothe your palate! Made with a simple batter of raw rice, this dosa has a soothing flavour and a mildly chewy texture that is very appealing. The batter for this dosa does not require any fermentation. Although simplicity is the highlight of the Neer Dosa, it requires a bit of expertise to prepare it perfectly.

  

Recipe Description for Neer Dosa ( Idlis and Dosas)

Preparation Time: 
Cooking Time: 
Makes 10 dosas
Show me for dosas


Ingredients

1 cup raw rice (chawal) , soaked for 2 hours and drained
salt to taste
oil for greasing

For The Churna
1/4 cup grated jaggery (gur)
3/4 cup grated coconut
1 tsp cardamom (elaichi) powder

Method

For the churna

  1. Put the jaggery in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  2. Switch off the flame, add the coconut and cardamom powder and mix well.
  3. Cool, store refrigerated and use within 1 day.

How to proceed

  1. Combine the drained raw rice and ½ cup of water in a mixer and blend till smooth.
  2. Transfer the mixture into a deep bowl, add 1 cup of water and salt and mix well.
  3. Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  4. Grease the tava (griddle), with a little oil and pour approx. ? cup (approx. 5 tbsp) of the batter on it and tilt tht tava (griddle), in a circular motion to make a round dosa.
  5. Cover with a lid and cook on a medium flame for 1 minute. Fold the dosa into a triangle.
  6. Repeat with the remaining batter to make 9 more dosas.
  7. Serve immediately with churna.
RECIPE SOURCE : Idlis & DosasBuy this cookbook

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