Sunday, 25 August 2013

Neer Dosa Upama (Low fat Indian Savory)

Neer Dosa Upama
One beauty with Indian cooking is that with little imagination and the varied ingredients permutation combination any and every left over can be turned into delicious dish. I had learnt how to make Neer Dosa from Subhiksha and in order gain perfection I used to make it daily but did not have the courage to make my husband eat Neer Dosa daily for lunch. So I used to make three-four daily take one or two for breakfast and keep rest in fridge. In 3-4 days I became adept in making them. Alemnish who is an eager learner asked Mamma what you will do of the ones kept in the fridge. So I made the Upama of the Neer Dosa kept in the fridge and we had it for breakfast. It was so tasty that she was astonished well I told her it is called Fir-Fir of India (Fir-fir is actually upama of left over Injera only they do not put as many vegetables as I had put in Neer Upama Dosa). Neer Dosa Upama makes excellent snack/breakfast when paired with any chutney (Indian sauces).

Preparation Time: 15 min.
Cooking Time: 15 min
Servings: 4 Large Servings

Ingredients Required Fort Making Neer Dosa Upama:
  • 5-6 Medium size Neer Dosa
  • 1 Large Size Onion
  • 1 Carrot
  • 10-12 French Beans
  • 2 Tea spoon Dhuli Urd Dal
  • 1 Tea spoon Cumin seeds
  • 1/2Tea spoon Mustard seeds
  • 5-6 Curry leaves (Kadipatta)
  • 1 Green Chili
  • 1 Whole Red chili
  • Salt to taste
  • 2 Tea spoons Olive oil/Any cooking oil

Directions For Making Neer Dosa Upama:
  • Shred Left over Neer dosa to small pieces (Do not make powder)
Shredded Neer Dosa
  • Cut onion finely.
  • Cut beans and carrots to finely.
  • Wash urd dal and keep aside. Do not soak in water.
  • Break red chili to small pieces.
  • Heat oil in a wok till the oil is smoking hot, lower the gas and add
    • Mustard seeds
    • Cumin seeds
    • Urd Dal
    • Red Chili pieces and green chili pieces
    • Kadi patta
  • Saute for one min, the chili pieces will turn dark red and seeds would have spluttered, kadi patta will become crisp. Do not let the curry leaves and chili pieces to turn black.
Seasoning Ready
  • Add finely cut onion and cook for 2-3 min. They should turn transparent, not brown.
Onions being Sauteed with seasoning
  • Add carrots and cook on low flame for one minute with continuous stirring.
  • Add beans and cook on low flame for one minute with continuous stirring.
  • Add Neer dosa pieces and mix nicely.
  • Add
    • Red chili powder
    • Salt and mix nicely.
Shredded Neer Dosa added to the Vegetable mixture
  • Cover and cook for 5 min. on low flame with occasional stirring.
  • Sprinkle 5 ml. water and mix, cover and cook for 2-3 min. on low flame.
  • Yummy Upama of Neer Dosa is ready.
Neer Dosa Upama
Neer Dosa Upama
  • Take out the upama in a serving dish and garnish with Cilantro (Coriander leafs).
  • Serve with coconut chutney/coriander-mint chutney/curd or Instant chutney

Tips:
  • Do not soak urd dal in water, just wash drain and keep aside.
  • Do not Saute the seasoning so much that the seeds, chili pieces and dal become black. If they become black the look and taste will get completely spoiled.
  • Do not add water too much; just sprinkle 5 ml. of water so that the moistness is maintained.
  • Do not churn the Neer dosa in mixer it will become paste like/ powder. Just shred them to small pieces.
Suggested Variations:
  • One medium size finely cut tomato can be added after beans are cooked for a min. Cook the tomatoes till the mixture starts leaving the edges of the wok.
  • Red chili pieces can be replaced with green chili.
  • Half tea cup Peas can be added along with Beans.
  • Finely cut capsicum, red/yellow bell pepper can be added. More the vegetables better the taste.

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