Neer dosa

 Neer dosa is a simplest form of soft dosa and tastes so good with coconut chutney.

Ingredients:

Raw rice - 1 cup.

Salt - as required

Water- 2 cups

Method:

1. Soak the raw rice for 5 to 6 hours and grind thoroughly into a paste.
   
   
   
2. While grinding add only the soaked rice into the jar and add little water and grind it into a smooth paste.
3. Now add the rest of the water to make a thin consistency of batter.
4. Do not add the entire water first which wont let you grind the rice into a smooth paste.
5. Add salt and start making dosa as we do it for rava dosa. 
6. Take a ladle full of batter and start pouring from the outside to the middle of the pan.
   
   
   
7. Close it with a lid. Allow it to cook. Do not flip. Wait till the the entire dosa gets cooked and fold it into four folds and keep separately. Do not stack one above the other. It will stick to each other when hot. When cooled it wont stick.
   
   
   
8. Serve hot with coconut chutney.

Method 2: 

1. Neer dosa can be made instantly using rice flour. 
2. Mix rice flour with water to the above consistency and add salt. 
   
   
   
3. Keep it for 10 minutes and start making dosa as mentioned above.
   
   
    
   

   
   

   
   

   

   
   

   
   

   
   
   
   
4. 1 cup of rice flour may yield 4 to 5 dosas.

Breakfast recipe : Rava dosa

 Rava dosa is easy and instant South Indian breakfast dish. Very tasty dish and comes out very crispy than ordinary dosa.

Ingredients:

(for 8 dosas)

Rice flour : 1 cup

Rava : 3/4 cup

Butter milk/ curd : 1/2 cup

Green chili : 1

Coriander leaves - few

Curry leaves - few

Ginger grated - 1/2 tsp

Black pepper - 1tsp

Jeera - 1tsp

Hinge - 1/4 tsp

Onion (small) - 1 (optional)

Salt - as required or 1tsp

Water - 2 and 1/2 cup

Cooking oil for making dosa.

Method:

1. Add rice flour, rava, salt, hinge, grated ginger, water and butter milk in a vessel. 
2. If you are using curd, churn well and then add. Mix the batter thoroughly. 
3. It should be soaked for minimum 20 mins. 
4. Meanwhile cut the onion into very small bits and add to the batter. I didn't use onion.
5. Chop curry leaves, coriander leaves and green chili into very small pieces and add to the batter.
6. Make black pepper and jeera into coarse powder and add to the batter.
   
   
   
   
   
   
   

Making dosa:

• After soaking 20 mins heat the dosa pan and spread 1/2 a tsp of oil evenly. 
• Mix the batter thoroughly every time before making each dosa.
• Pour the batter on the pan in a circular way and then filling the gaps here and there using a ladle without touching the pan. You will get gaps and holes in between.
•  you should not spread the batter as you do it for normal dosa.
• Slightly pour 1/2 tsp of oil on the edges and gaps. Keep it in medium flame.
• Wait for 2mins. the corners will turn brown and you can see the batter on the top surface is also cooked by the change of color.
  
  
  
• Just remove carefully from the pan. Do not flip the dosa.
• Repeat the process for the rest of the dosa.
• It will take more time to get cooked than the ordinary dosa.
• If the dosa doesn't come out of the pan, simmer the stove add little more oil. Remove slowly.
• If the proportions are as mentioned and butter milk or churned curd is used, definitely it will come out well. But definitely it will take more time to get cooked.
• You can use the sour left over dosa batter around 1 cup instead of curd or butter milk.
• Yummy crispy dosa is ready. Serve hot with coconut chutney or idly milagai podi