NEER DOSA RECIPE/NO FERMENTATION DOSA RECIPE

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.

 

INGREDIENTS

WHITE RICE-1 GLASS

FRESHLY GRATED COCONUT-1 CUP(250 ML)

SALT

WATER

 

 

METHOD

  • 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.

 

Note :

  •  Tawa should be really hot before pouring dosa batter.
  • consistency of dosa batter should be thin compared to other dosa batter.

 

 

STEP BY STEP PROCEDURE:

8
Grind soaked rice,grated coconut and water.
NEER DOSA2
Add some salt and water.
NEER DOSA3
 Heat tawa and spread some oil.
NEER DOSA4
Pour dosa batter
NEER DOSA5
holes should form like this to make perfect dosa.
NEER DOSA6
cook for 1-2 minte.
NEER DOSA7
Neer dosa is ready serve!!!!!

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SIMPLE KERALA RASAM /RASAM RECIPE WITHOUT RASAM POWDER

 

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:

INGREDIENTS

TOMATO-2

GARLIC-8

TAMARIND -A SMALL PIECE SOAKED IN WATER.

GREEN CHILLIES2

TURMERIC POWDER-1/4 tsp

CHILLI POWDER-1 tsp

PEPPER POWDER-1 tsp

CORIANDER LEAVES

COCONUT OIL-1&1/2 TBSP

ASAFOETIDA/HING-1/2 TSP

MUSTARD SEEDS-1 TSP

JEERA/CUMINSEEDS- 1TSP

SALT

WATER

 

METHOD

  • 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.
  • mix well.
  • 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.

 

NOTE:

  • Tamarind juice should be added carefully, tomato it  self has some sour  flavour.
  • Spice level can be adjusted according to your  taste preference.

 

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