Neer Dosa/नीर दोसा (Egg less Rice Pancakes)

Neer-Dosa

Mangalore special very soft, tasty and quick to make Neer Dosa, which I did not know it exists till I had it at my young friend Subhiksha place. Subhiksha being Mangalorian had made these dosa with Chicken and Lobhia (Cow bean seeds). They were absolutely delicious soft. Neer in Sanskrit means water. This dosa is given the name Neer dosa because the batter is made thin by either adding water or coconut milk to watery consistency. I requested her to teach me and lo and behold she comes to my house and teaches me how to make Neer Dosa. I always say there is nobody from whom we cannot learn and there is no age when we cannot learn. Since outside Mangalore not many must know about these dosa thus I thought of sharing the recipe with my friends and followers. Literally oil free, least time consuming and with minimum efforts make these Neer Dosa and enjoy them with chicken, mutton, vegetable, chole.

Preparation Time: 35-40 min (Soaking time included)

Cooking Time:2-3 min./Dosa

Servings: 10 medium Size Neer Dosa

Ingredients Required for making Neer Dosa:

• 100 gm. Rice

• 50 gm. Coconut Powder

• Water

• 2 ml. Oil

• Water

Directions For Making Neer Dosa:

• Wash and Soak rice in water for at least 30 min.

• Grind the soaked rice to fine paste.

• Add water to the rice paste and mix. The batter should be watery. Like the consistency of milk.

Subhiksha Pouring the batter to show the consistency

• Add 1/4Teaspoon salt and mix nicely.

• Heat a tawa/ Pan with edges and spread 2-3 drops of oil on it.

• When the tawa is smoking hot spread 60-70 ml. batter with the help of a bowl /ladle.

Batter being spread on Smoking hot Tawa

Batter Spread On Hot tawa

Pan made to smoking hot

Neer-Dosa Being cooked in a Pan With Edges

• Cover immediately and lower the flame.

• Cook for one min.

Covered And Being Cooked

• Remove the cover. The dosa will start leaving the edges.

• Pry the dosa loose from the pan /tawa and fold. Do not cook on the other side. 

Neer Dosa Ready to be Served

• Serve piping hot or with Chole/any vegetable/fish/chicken/mutton.

Subhiksha With Neer-Dosa

Neer Dosas

Tips:

• Use non-stick tawa/pan for easy cooking of Neer dosa.
  

• Do not let the batter ferment.

• If the batter becomes thick add water/coconut milk to thin it.

• Make sure that the upper surface does not have uncooked batter. Else the Neer dosa will taste of raw rice.

• Oil is not required to be applied once the batter is spread and dosa is cooking.

• Cover immediately after the batter is spread on the tawa/pan. This will ensure softness of dosa as well as cooking of dosa from the side not touching the tawa/pan.

Suggested Variations:

• Instead of water fresh coconut milk can be taken to thin down the paste of rice for making the Neer dosa batter.

• If coconut milk is being used instead of water then do not add coconut paste.

• Fresh coconut paste can be taken instead of coconut powder.

• Fresh coconut and fresh coconut milk impart great flavor color and taste so try to take fresh coconut and fresh coconut milk.  

Tomato-Dates Chutney /खजूर और टमाटर की चटनी

India is a country of chutney, spices, pickles and papads. Go to any part of country different variations of the same will be used as side dish in every and these will be available in every Indian kitchen. We Indians keep on innovating and making more variety of chutney all depending on taste and availability of different ingredients. This is my version of tomato-dates chutney, which has distinct garlic flavor because I am very fond of garlic flavor. I and love to eat with rice/ Roti/ Puri / Bread or with upma / poha ….. Why I like it so much? Well it has all ingredients as far as taste is concerned sour, sweet, spicy, and salt. Color is appealing, taste is superb and as healthy as it can get. It can be kept in fridge for 10-15 days minimum, and if little vinegar is added then for 1-2 months also. Should there be more reason for my liking this chutney.

Preparation Time: 15 min.

Cooking Time: 15 min

Servings: 10-15 small servings (One 200 gm. bottle full)

Ingredients Required For making Tomato-dates Chutney:

• 250 gm. Red Pulpy Tomatoes

• !00 gm. Seeds less Dates / 150 gm. Dates with seeds

• 10-15 Cloves of Garlic (Optional)

• 4-5 cm. Ginger piece

• 4-5 Whole Red Chilies

• 1 Tea spoon Cumin seeds

• 1 Tea spoon Mustard seeds

• 1 Tea spoon Red chili Powder (Optional)

• 100 gm. Tamarind
• 4 Table spoons of Apple cider 

• Salt to taste

• 1 ml / 1/2Tea spoon Olive oil / any cooking oil

Directions For Making Dates-Tomato Chutney:

• Wash and cut tomatoes to thin long slices.

• Cut the dates to long thin pieces. If the dates are with seeds then remove the seeds before cutting them.

• Cut garlic and ginger to small pieces.

• Break the whole red chilies and remove the seeds.

• Soak tamarind in 100 ml. water for 30 min. Mash the soaked tamarind and pass through a sieve to remove all solid particles. Collect the pulp in a bowl.

Tomatoes,Garlic,Ginger,Red chilies,Dates and Tamarind pulp for Chutney

• Heat oil in a wok and when the oil is smoking hot lower the flame and add

• Mustard seeds

• Cumin seeds

• Finely cut garlic and ginger

• Red chili pieces

• Cook till garlic starts becoming brown in color.

Spices for seasoning in hot oil

Seasoning Ready for dates to be added

• Add dates pieces and cook on low flame for 3-4 min. Dates will start drying.

Dates cooked and Now tomatoes to be added

• Add tomato slices and mix nicely.

• Cook for 4-5 min. on low flame without covering but with regular stirring.

• Add

• Tamarind paste

• Turmeric powder

• Salt

• Red chili powder

• Mix nicely. 

All ingredients added and cooking

• Cover and cook on low flame for 5 min with continuous stirring. Tomatoes will get cooked and the juice of tomato and tamarind pulp will mix.

• Remove the cover. Bring the flame to high and cook till the liquid of the mixture dries up and the mixture starts leaving the edges of the wok. 
• Add apple cider. Cook for a minute. Chutney is ready. 

Tomato-Dates Chutney Ready to be served

• Remove the chutney either grind it or just store in airtight container and allow to cool before closing the lid. Top with heated then cooled cooking oil. This can be saved for months. 

• This chutney can be kept in fridge for months if not topped with oil. 

• Enjoy healthy, tasty Tomato-dates chutney as side dish with any meal, have with Dosa / Paranthas or use it for making sandwiches.

Tomato-Dates Chutney

 Tips:

• Always check the red chili powder / whole red chili for its hot flavor before adding. Increase / decrease the amount according to the nature of the red chilies and your taste.

• Do not make paste of garlic and ginger. Garlic and ginger pieces taste good in this chutney. If paste is added it will not taste good.

Suggested Variations:

• 1 tea spoon Urd dal / Chana dal can be added along with mustard seeds and cumin seeds while making the seasoning.

• 1 Pinch of asafoetida can be added to the seasoning.

• 5-6 Curry leafs (Kadi patta) can be added to the seasoning.

• Crushed cashew nut or roasted and crushed ground nut can be added just before removing the chutney from the heat.