🇮🇳 Indian Vegetarian

Neer Dosa Aur Chutney

Name: Neer Dosa Aur Chutney
Prep time: 13 min
Cook time: 12 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 1 tbsp, minced Ginger; 2 Green Chili; 1/4 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 3/4 cup Rice; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; 1/2 Lemon; 1 cup Grated Coconut

🇮🇳 Indian

Paper-thin neer dosa from a pourable batter, the Mangalore crepe for coconut chutney. Fluffy, tangy, one pan — done before the coffee brews. Serve warm with coconut chutney on the side.

Prep 13 min Cook 12 min Serves 3 Easy

Ingredients

Saltto taste
Onion1, finely chopped
Ginger1 tbsp, minced
Green Chili2
Turmeric Powder1/4 tsp
Vegetable Oil2 tbsp
Rice3/4 cup
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Lemon1/2
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Toast the rice in a dry pan until it smells like toast — this is what keeps the final dish fluffy, not gluey.
2
Splutter mustard seeds, tip in the curry leaves and chilies, and let the oil get fragrant.
3
Fry the onions till soft and translucent, add ginger and turmeric; two minutes more.
4
Stir in the grated coconut, then the rice; mix with a light hand so nothing turns to mush.
5
Cover on the lowest heat for 3-4 minutes to steam through, then fluff with a fork, finish with lemon, cilantro and, if you like, a spoon of ghee.

Chef's tip

Roasting the rava until just golden is the difference between upma and paste.

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Watch how it's made

Video: How to make Manglore special Neer Dosa Recipe || Dosa Prepartion method at home || Vismai food · on YouTube