Name: Neer Dosa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice); 4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter); 0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor); 1 tsp Salt (Adjust to taste); 2 tbsp Vegetable Oil (For greasing the tawa)

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Kadle Manoli Sukka with Neer Dosa - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Pressure Cook the Chickpeas
- Drain the soaked black chickpeas and rinse them thoroughly.
- Place the chickpeas in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
- Secure the lid and pressure cook on high heat for 4-5 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
- Allow the pressure to release naturally. Drain any excess water and set the cooked chickpeas aside.
2
Prepare the Sukka Masala
- In a small, dry pan over low heat, add the Byadgi chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
- Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- Remove from heat and let the spices cool down completely.
- Transfer the cooled spices to a grinder jar. Add the fresh grated coconut, turmeric powder, and tamarind pulp.
- Grind to a coarse, crumbly paste without adding any water. The moisture from the coconut is sufficient. Set this masala aside.
3
Temper and Sauté the Vegetables
- Heat the coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- Add the urad dal and sauté for about a minute until it turns golden brown.
- Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
- Add the sliced ivy gourd, the remaining 1 tsp of salt, and 1/4 cup of water. Stir well, cover the pan, and cook for 5-7 minutes until the ivy gourd is tender but still has a slight crunch.
4
Combine and Finish the Sukka
- Add the cooked black chickpeas to the pan with the ivy gourd.
- Add the prepared sukka masala and the optional jaggery powder.
- Mix everything gently but thoroughly, ensuring the masala evenly coats the chickpeas and ivy gourd.
- Continue to sauté on low-medium heat for another 4-5 minutes, stirring occasionally, until the raw aroma of the masala disappears and the mixture is completely dry.
- Check for seasoning and add more salt if needed. Serve hot with rice and dal or as a side with chapatis.

Ingredients

2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice)
4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter)
0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For greasing the tawa)

Instructions

1
Soak the Rice (4-6 hours)
- Rinse the rice thoroughly under running water 3-4 times, or until the water runs clear.
- Soak the rinsed rice in ample fresh water for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak.
2
Prepare the Batter (10 minutes)
- Drain all the water from the soaked rice completely.
- Transfer the drained rice and optional grated coconut to a high-speed blender or wet grinder.
- Add 1 cup of water and blend for 3-5 minutes until you get a completely smooth, fine paste with no grit. You may need to do this in batches depending on your blender size.
- Pour the thick batter into a large mixing bowl. Add the remaining 3.5 cups of water and salt.
- Whisk thoroughly to combine. The final batter should be very thin and free-flowing, with the consistency of thin buttermilk or milk. This is the key to lacy dosas.
3
Cook the Neer Dosas (25 minutes)
- Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is hot enough.
- Lightly grease the hot tawa with a few drops of oil using a paper towel or half an onion.
- Stir the batter well from the bottom each time before making a dosa, as the rice flour settles very quickly.
- Take a full ladle of batter and pour it quickly onto the hot tawa, starting from the edges and moving towards the center in a circular motion. Do not try to spread it. The batter will naturally form a lacy pattern.
- Drizzle a few drops of oil around the edges if desired.
- Cover the tawa with a lid and cook for about 60-90 seconds on medium heat. The dosa cooks with the trapped steam and does not need to be flipped.
- Once cooked, the edges will begin to lift away from the pan and the surface will look cooked (no raw batter visible).
- Gently fold the dosa in half, and then into a quarter (triangle shape). Remove it from the tawa and place it in a casserole to keep warm.
4
Repeat and Serve
- Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa before each dosa.
- Serve the Neer Dosas immediately while they are hot and soft, with coconut chutney, sambar, or a spicy curry like Mangalorean Chicken Ghee Roast or Vegetable Kurma.

Kadle Manoli Sukka with Neer Dosa

Nutrition per Serving

Recipes in this Meal

1. Kadle Manoli Sukka

Ingredients

2. Neer Dosa

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About Kadle Manoli Sukka with Neer Dosa

Instructions

Ingredients

Instructions