Neer Dosa And Kara Chutney
Neer Dosa is a popular breakfast delicacy of Mangalore cuisine. These thin lacey crepes are prepared by grinding rice and grated coconut into a smooth batter.The dosa batter should be watery consistency and hence the name “Neer dosa”. This goes well with kara chutney or vegetable Kuruma.
- Raw Rice/Sona Masoori Rice – 1 cup
- Grated Coconut – 1/4 cup
- Water – 2 cups
- Soak rice overnight. Next day, drain water and rinse rice well.
- Make a smooth batter by grinding rice in a grinder with enough water.
- Move the batter into a bowl and add a little more water.The batter should be watery like consistency.
- Add salt and stir well.The batter doesn’t need to be fermented.
- On a hot non-stick pan pour a ladle full of batter in a circular motion.
- Hold the handle of the pan and tilt it so that the batter will flow to spread evenly.
- If the batter is right consistency, you should see holes forming on the surface. Make sure you stir well each time you make a new dosa..
- Cover with a lid and let it cook for 2 minutes.
- Don’t flip over like you do for other dosas.
- Once cooked properly, it’ll start to peel off the pan.Don’t let it brown.
- Using a spatula, fold the dosa into half and again into another half to form a triangle.
- Remove from the pan. Move dosa into a vessel/plate.
- Make sure you do not stack too many dosas as it tends to stick to each other.
- Serve with kara chutney or Kuruma.
- Onion(medium) – 1
- Garlic – 3
- Dry Kashmiri Red Chilly – 3
- Tomato – 1
- Tamarind – 1 small piece
- Oil – 3 tsp
- Mustard seeds –1/4 tsp
- Heat 1 tsp oil in a pan.Saute all the ingredients numbered 1 to 5 and grind it into a fine paste.
- Add salt to it and mix well.
- Heat oil in a pan. Splutter mustard seeds and add it to the chutney.
- Kara chutney is ready to serve with Neer dosa.