I have already posted neer dosa long back in the name of tissue paper dosa long before ..In that version I added Egg .This is an eggless version ..Hope u will like this ..
For Neer Dosa
White Rice/Ponni Ari/Sona Masoori -1cup
1/4 -cup water for grinding
Oil -for greasing (if necessary)
U can make neer dosa just right after grinding the batter..
No need of fermentation .
Wash rice thoroughly 3-4 times
Soak it overnight or 4 -5 hours
Then grind rice along with grated coconut and salt by adding enough water to grind..
Grind to very smooth paste ..
Then add plenty of water to make the batter buttermilk consistency ..(approximately 3 cups)
Check the salt ..
Heat a non stick pan ..The pan should be medium heat ..Don`t heat too hot ,otherwise the dosa wont spread evenly ..u will understand after making 2-3 dosas
watch the video to know the correct procedure ..
Grease the pan with very little amount of oil if u r using iron tawa,If u r using nonstick thawa then no need of applying oil…
Pour one ladle of batter and swirl the pan immediately so that the batter forms a uniform thin layer on the pan..
U can see lots of thin holes forming in the dosa
Then cook till the dosa coming out from the sides
(I usually don’t close the dosa and cook, if u want u can close )
No need to turn the dosa and cook ..
Then using a spatula fold the dosa like a tissue paper and transfer to a serving plate ..(first into half and then again one more fold)
Here I used White rice ..
Ginger-1 medium piece
Curry leaves-2 strings
Kashmiri chilli powder-1 tsp
Chilli Powder-1 tsp
Green chilli-2 small
Cook the eggs adding 2 cups of water along with salt..
Cook for 10 minutes ..
Then de-shell them keep aside
Now heat oil in deep bottomed pan
Add crushed ginger +garlic+fennel+pepper mix ..
Saute for 1 minute in low flame ..Then add onion ,green chilli slits,salt and curry leaves and increase the heat ..
Saute till the onion become light golden colour..
Now add all the powers and saute till the raw smell goes.
Then add sliced tomato pieces and mix well..Close the pan cook for 2 minutes ..
Then open the lid and cook till the oil appears stirring occasionally ..
Then add 1 cups of hot water and cook the curry for about 15 minutes in medium flame ..
Now add boiled egg and cook for another 5 minutes
That time u can see oil on the top ..Check the salt..If u want u can add 1/2 tsp of sugar to enhance the taste ..
Finally sprinkle 1 string of curry leaves and 1tsp of coconut oil and close the pan for 5 minutes ..
Then serve with Neer Dosa…
Hope u will try this easy break fast recipe ..(If u have excess batter ,can keep it in the fridge and use for dinner also 🙂
If u want very dry roast ,then avoid adding water ..
we make the egg roast the same way !! 😉 🙂 🙂 I always loved this dosa since the time I had it once in kerala. But somehow that swirling goes wrong May be I should make dosa’s more often !!! Great blog veeena ji !!!
Great food Blog. Just started trying my hand at Indian cooking. Your pictures make following along and understanding the methods of preparation easier. Plus the little stories, especially about the dosa are so entertaining. Love it!
Tried the recepie yesterday..loved the combination very much…
when did u add the garam masala / Kashmiri /chilli / turmeric powders. just before tomato ??
mouthwatering photos and recipes .thanks a lot.
Thank u dear 🙂
Mouth watering recipe. Nisha u say that u used idly rice that means the boiled rice ?
hi veena… am going to try this…
i will also try
I tried this recipe Chechi…what a combination!thankz for the recipe.
Thank u dear
chechi.. can i use rice flour instead of rice?
atra sari akunnilla
Came to know about your egg roast recipe through a friend and I tried neer dosa/egg roast combo. So yummy, you have got a wonderful collection, thanks for sharing:)
I tried Neer Dosa.It came out very well and become favourite of my family.Thanks very much.U r doing really good work.Keep it up