Neer Dosa
Aren’t we all constantly in the quest to have more variety on our breakfast table? Everyone wants healthy, filling, non oily and delicious breakfast to start your day. South Indian breakfasts are generally less oily and quite healthy. A plate of piping hot idli with a bowl of sambar and coconut chutney is a good combination of carbohydrates, proteins and good fats. A vegetable upma made with millets or broken wheat is equally good. How about Kerala special puttu and kadala or idiyappam and stew or aappam and egg curry or vegetable Kurma. I am not denying
the health benefits of a stuffed paratha. Those are extremely filling and very tasty and I can enjoy parathas any time of the time.
The other day I tried these zero oil neer dosa and since then I have made it thrice in a span of four days. When I made the first batch, I didn’t get the texture of the batter perfect and by the time of learnt to make it perfectly, the batter was over. So I made it again after two days and it was much better. I have noticed that it comes out much thinner and softer after resting the batter in the refrigerator for a day. Just make sure that your batter us very very runny. Add water till you get the desired consistency. It pairs beautifully with any spicy vegetarian or non vegetarian curry. I am sure it would taste equally good with coconut chutney or tomato curry or sweetened coconut milk. The batter gets done in less than five minutes and no fermentation is required. Just soak the rice ojvernight or for 5-6 hours, grind it with some grated coconut, add salt, adjust the consistency and you are ready to make these. Please try and share your feedback.
Ingredients:
- Raw rice 1 cup
- Salt to taste
- Grated coconut 2 tbsp
Method:
- Soak the rice overnight or atleast for 5-6 hours.
- Grind it along with the grated coconut till you get a fine paste.
- Rest the batter for 10-15 minutes.
- Check the consistency of the batter and add salt and water.
- The batter should be very very watery.
- Heat an iron skillet and pour a ladle full of batter. Swirl to spread evenly.
- Cover with a lid and allow it cook in the steam created.
- Once it’s cooked, remove it on a plate. No need to flip the sides.
- Serve it with any chutney or spicy vegetarian or non vegetarian curry.
