This is such an easy and simple recipe for Neer dosa which is a staple in Karnataka. It’s a Mangalorean delicasy. The first time I had Neer Dosa was in Karavalli . Neer Dosa is perfect for dunking in non-veg gravies like Mangalorean Kori Gassi and it goes equally well with a spicy chutney . With a little bit of planning, the dosa can be put together in minutes.
Here is how to do Neer Dosa. We will be using raw rice for making Neer dosa. I have used sona masuri rice for making Neer Dosa. Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.
After soaking, grind the rice along with coconut to a smooth paste. Use up to a cup of water for grinding. It’s important that the rice is ground to a really fine smooth paste.
Transfer the ground mixture to a bowl and add in the salt. Add in the water to dilute the batter. I added almost a little more than one cup of water. The batter should be of pouring consistency. The batter should be very watery and almost double the time lighter than the regular dosa batter.
This batter requires no fermentation like the regular dosa batter. Dosas can be made immediately.
Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan. Do not spread the batter with a ladle or a spatula. Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.
Grease the pan after every dosa. Neer dosa has to be eaten hot. Serve with spicy tomato chutney . If you like non-veg, serve with egg masala , chicken kurma or mutton curry . Neer dosa goes wonderfully well with spicy non-veg gravies.
- 1 Cup Raw rice ( 250 ml)
- 1/4 Cup Fresh Coconut
- 1 teaspoon salt
- Peanut oil to grease the pan
- Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.
- After soaking, grind the rice along with coconut to a smooth paste.
- Add in the salt. Add in the water to dilute the batter.
- Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan.
- Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South Indian
- 1 Cup Raw rice ( 250 ml)
- 1/4 Cup Fresh Coconut
- 1 teaspoon salt
- Peanut oil to grease the pan
- Soak the rice in water for atleast 3 hours. Soaking the rice overnite also works.
- After soaking, grind the rice along with coconut to a smooth paste.
- Add in the salt. Add in the water to dilute the batter.
- Heat a dosa pan / skillet until hot. Slightly grease the pan with oil. Take a ladle full of batter and pour it on the pan. Gently rotate the pan so the batter spreads evenly on the pan.
- Cover the pan with a lid and let it cook for two minutes. Neer dosa is cooked only on one side. Remove from the pan.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/neer-dosa-mangalorean-style-neer-dosa/
This is a very easy mutton kurma that can be put together in minutes. The addition of coconut makes the kurma very rich. I like to use both green chillies and red chilli powder for this recipe. It adds a nice flavour. Here is how to do mutton kurma Tamilnadu style.
Take all the ingredients listed under “for the pressure cooker” in the ingredients list and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside.
Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
Mutton Kurma is ready!
For the Pressure Cooker
- 250 grams mutton with bone
- 1 onion, finely chopped
- 1 Tomato, chopped
- 2 sprigs curry leaves, chopped
- 5 stalks mint leaves, chopped
- 2 teaspoon ginger garlic paste
- 5 green chillies, slit
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 cup water
For the paste
- 1/3 cup fresh coconut
- 10 cashews
- goose berry size tamarind
- Take all the ingredients listed under “for the pressure cooker” and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
- In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside.
- Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu
