Tag: no fermentation needed

Khara Neer Dosey / Savoury Neer dosa :

January 16, 2021

Neer dosey is an integral part of coastal breakfast. I usually prepare Neer dosey or my own version of Healthy neer dosey. Leftover neer dosey would turn into another dish, with sweet seasoning for an evening with a cup of tea. Khara neer dosey is one more variety of dosa from our region. 

Khara neer dosey is also known as Khara Thellavu /savoury neer dosey which is nothing but a spicy version of normal white neer dosey. It is quick, no fermentation is required. Soak the rice, grind, maintain the right consistency, use a well-seasoned cast-iron tawa to get the super-soft, authentic taste.

Ingredients needed:

Dosa rice -2 cups

Red chillies – 4 to 5

Onion – 1 big  Or Coconut – 1 bowl

Coriander seeds – 1 tablespoon (optional)

Cumin – 1 tsp (optional)

Hing – generous pinch

Salt

Iron griddle /tawa.

Method:

-Wash and soak Dosa rice at night or 2 to 3-hour soaking is needed.

-In the morning grind this soaked rice into fine paste by adding chillies, chopped onion OR Coconut, coriander, cumin, salt with water (I use soaking water while grinding, it gives pleasant aroma for the Dosa) and salt as per requirement.

– Make batter into pourable consistency like this and check for the salt.

-Now keep Iron griddle for heat, smear oil and keep it ready. 

-Pour one serving spoon of batter-like how we make Rawa Dosa, you can see it in the picture below.

-Now close the lid by keeping the gas on full flame.

-After two minutes, remove the lid and keep the gas in simmer, the edges of the Dosa rise a little, like this.

-Now flip this Dosa on the plate, leave for 2 minutes, then fold like this.

-Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.

-Serve this Dosa with Coconut and grated jaggery mixture or coconut chutney or as you wish.

 

Bannangayi Dosey /tender (young) coconut Dosa:

February 20, 2019

When I was a little girl, my mom used to work, and I used to spend the summer vacation at my grandparents’ house. I used to enjoy at the farm house by having an unlimited supply of Mangoes, tender coconut, pineapples etc.

There used to be abundant supply of fallen young coconuts, also called ‘bannangayi’ which have much harder flesh than what we get in the normal tender coconut carts over.

My aunt used to make a very tasty Dosa out of this and we used to relish this along with chutney and Jaggery syrup topped with homemade ghee.

Yesterday, when we had tender coconuts here in Bangalore, inner pulp was very thick and couldn’t eat. So, I thought about Dosa and prepared this after ages. It was such a nostalgic moment for me. Let us see how to make this tasty Dosa.

Ingredients:

Tender coconut – 1

Dosa rice – 2 cups

Salt

Method:

-wash and soak Dosa rice for 3 to 4 hours.

-Grate or chop tender /young coconut and keep aside.        

            

-Grind soaked rice with grated young coconut by adding little water and salt and make smooth paste. This batter must be like our regular Dosa batter and there is no need of fermentation.                           

-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.

-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.

-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil. You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid.     

             

When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney , jaggery syrup which is topped with ghee or honey.

 

Healthy “Brown” Neer Dosa:

September 6, 2018

Usually Neer dosa is made from using only white Dosa rice and it contains only carbohydrate and recipe is already shared and it is here

Couple of years back, when I was thinking of including millets in our regular neerdosa to make a healthier version, dosa used to turn out hard and crispy and I was not at all satisfied with the result. After couple of trial and errors, addition and deletion of ingredients, I got this soft and smooth textured neer dosa like the regular white one and henceforth it is one of our regular breakfast items and we named this as “Brown Neer Dosa”.

How I included these many items? As I mentioned above, I wanted to make soft neerdosa without any compromise on taste. Usually when we add millet in Dosa batter, Dosa becomes little hard and brittle. So, I thought of adding Whole Ragi to give softness with Fox tail millet.

Here I have added Ragi, Organic red unpolished rice with normal white rice to enhance the value, and fox tail millet. Instead of fox tail millet, one can use any other millet as well.

It is an excellent breakfast option for Toddler’s, weight watchers, diabetic diet or low carb diet as well as tiffin box options. It is very soft, easy to chew, digestible and at the same time filled with nutrients and fibre apart from carbohydrates. It doesn’t need any fermentation or planning. Soak in the night, grind and make it in the morning in a jiffy.

Recipe goes like this-

Ingredients:

White Dosa rice – 1 cup

Whole Ragi / finger millet – ½ cup

Red organic unpolished rice – ½ cup

Fox tail millet -1 cup

Salt

Method:

-Measure everything and put it in one bowl, wash twice and soak this in water for 2 to 3 hours or during the previous night like me.

-Next morning, grind this soaked rice into fine paste with water (I use soaked water while grinding, it gives nice aroma for the Dosa) and salt as per requirement.

-Make batter into pourable consistency like this (refer a picture) and check for the salt.

-Now keep Iron griddle for heat.

-When it is ready, apply oil like this.

-Pour one serving spoon of batter like how we make Rawa Dosa, you can see it in the picture below.

-Now close the lid by keeping the gas on full flame.

-After two minutes, remove the lid and keep the gas in simmer the edges of the Dosa rise a little, like this.

-Now flip this Dosa on the plate, leave for 2 minutes, then fold like this.

– Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.

-Serve these Dosa with coconut and grated jaggery mixture or coconut chutney.