This south indian dosa can be prepared very quickly.We don’t need to wait for fermentation of the dosa batter which takes a 8-9 hrs.White rice can be soaked for 2 hours and grind it along with some coconut and water ,batter will be ready.
This can be eaten along with some coconut chutney, onion chutney etc.
WHITE RICE-1 GLASS
FRESHLY GRATED COCONUT-1 CUP(250 ML)
Wash and Soak the white rice overnight or minimum 2 hrs.
After 2 hrs grind this soaked white rice along with grated coconut and water and make a smooth paste.
water should be added more to prepare neer dosa.It should be flowing consistency.
Add some salt and mix well.
Heat a tawa, preferably cast iron tawa.
Tawa should be really hot while pouring the dosa batter,otherwise dosa will not come out well.
Spread some oil on tawa ,Pour a ladle full of batter on the centre of the tawa.spread it evenly.
Allow this to cook for 1 minute in medium flame ,no need to flip the side .
transfer this on a serving plate.
I usually serve neer dosa along with some onion chutney.
Tawa should be really hot before pouring dosa batter.
consistency of dosa batter should be thin compared to other dosa batter.
Today’s recipe is an instant kerala rasam which can be prepared very quickly and a great combination for any type of vegetable stir fry or thoran .I have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:
TAMARIND -A SMALL PIECE SOAKED IN WATER.
TURMERIC POWDER-1/4 tsp
CHILLI POWDER-1 tsp
PEPPER POWDER-1 tsp
COCONUT OIL-1&1/2 TBSP
MUSTARD SEEDS-1 TSP
Heat a pan ,when it becomes hot pour some oil ,when the oil become hot add some mustard seeds ,splutter it .
Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
when it’s raw flavour and smell goes off add chopped tomatoes, when tomatoes become mushy , add some masala.
Add turmeric powder, chilli powder, pepper powder and salt.
Add tamarind water and adjust the consistency of the curry by adding enough water.
Allow this to boil for 2-3 minutes .
Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
Mix well.Finally garnish with some coriander leaves and switch off the flame.
Serve hot with some white rice, boiled rice etc.
Tamarind juice should be added carefully, tomato it self has some sour flavour.
Spice level can be adjusted according to your taste preference.