Neer Dosa with Coconut Chutney

Ingredients

• For Neer Dosa: For Neer Dosa:
• 2 cups (400g) rice 2 cups (400g) rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Water for grinding and thinning the batter Water for grinding and thinning the batter
• For Coconut Chutney: For Coconut Chutney:
• 1 cup (100g) fresh coconut, grated 1 cup (100g) fresh coconut, grated
• 2 tablespoons roasted chana dal (split chickpeas) 2 tablespoons roasted chana dal (split chickpeas)
• 2 green chilies, chopped 2 green chilies, chopped
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 tablespoon tamarind pulp or lemon juice 1 tablespoon tamarind pulp or lemon juice
• Salt to taste Salt to taste
• For tempering: For tempering:
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon urad dal (split black gram) 1 teaspoon urad dal (split black gram)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Wash the rice thoroughly and soak it in water for 4-5 hours or overnight. Drain the soaked rice.
2. 2.
   In a blender, add the soaked rice, coconut milk, and salt. Grind until you get a smooth batter, adding water gradually to achieve a thin consistency.
3. 3.
   Transfer the batter to a bowl and let it rest for 30 minutes to 1 hour.
4. 4.
   Meanwhile, prepare the coconut chutney. In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, tamarind pulp or lemon juice, and salt. Blend until smooth, adding a little water if needed. Transfer the chutney to a serving bowl.
5. 5.
   Heat a non-stick pan or griddle over medium heat. Once hot, pour a ladleful of the dosa batter onto the center of the pan and quickly spread it in a circular motion to form a thin crepe.
6. 6.
   Drizzle a little oil around the edges of the dosa and cook until the edges turn golden and crisp. Fold the dosa into a half-moon shape and transfer it to a plate.
7. 7.
   Repeat the process with the remaining batter, adding a little oil to the pan before making each dosa.
8. 8.
   For tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Then, add curry leaves and urad dal. Fry until the dal turns golden brown. Pour this tempering over the coconut chutney and mix well.
9. 9.
   Serve the Neer Dosas hot with the coconut chutney.

Treat your ingredients with care...

• Rice — Ensure that the rice is soaked well to achieve a smooth batter consistency. Use any variety of rice suitable for dosa making.
• Coconut milk — Use freshly extracted coconut milk or canned coconut milk for a rich coconut flavor in the dosa batter.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp. If using lemon juice, adjust the quantity according to your taste preference.

Tips & Tricks

• For thinner dosas, add more water to the batter. Adjust the consistency as needed.
• Make sure the pan is hot enough before pouring the batter to get a crispy dosa.
• If the dosa sticks to the pan, lightly grease the pan with oil before making the next one.
• Serve the dosas immediately after cooking to enjoy their crispiness.
• You can add a handful of fresh coriander leaves to the coconut chutney for added flavor.

Serving advice

Serve Neer Dosas hot with coconut chutney as a breakfast or snack option. They can be enjoyed on their own or paired with a side dish or curry of your choice.

Presentation advice

Stack the Neer Dosas on a plate, folded into half-moon shapes, to showcase their delicate and lacy texture. Serve the coconut chutney in a small bowl alongside the dosas for dipping.