Masala Neer Dosa
Neer Dosa made with rice and spices
Ingredients
- 2 cups of rice
- 7 to 8 dry red chillies
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- salt as per taste
- oil to cook the dosas
Instructions
- Wash and soak the rice for 5 to 6 hours.
- Heat a pan and dry roast chillies, coriander seeds and cumin seeds. Keep aside.
- Drain the water from rice and transfer rice to a mixer jar.
- Add roasted chillies, coriander seeds and cumin seeds.
- Add water as required and blend to a fine paste.
- Transfer the batter to a large mixing bowl.
- Add more water to the batter to attain a pouring consistency.
- The batter should be thin. I have used 6 cups of water including the water using while blending the rice.
- Heat a dosa/non stick pan.
- Drizzle few drops of oil on the pan.
- Using a tissue paper, rub the oil on the entire pan. You can also cut an onion into half, dip in oil and rub the pan with it.
- Pour a ladle full of batter on the pan in a manner that the batter is evenly spread on the pan.
- Cover the pan with a lid and cook till the neer dosa is done.
- Do not flip the dosa.
- Fold neer dosa on the pan itself.
- Once the dosa is done, do not stack them one over the other when they are hot as they tend to stick to each other.
- Serve hot with coconut chutney.