Tuesday, 31 December 2013

neer dosa

YUM YUM YUM YUM YUM!!! One of my fantastic customers had in invited me over for tea one day, after a day in the salon. Masala dosa has always been an all time winner for me, but I just couldn't emagine what she was she was trying to explain to me during that day. She explained that these dosa are REALLY something special! They are soft and lacy, with a delicate flavour, made from rice and a hint of coconut. "I will cook them for you later". Because I have turned down a few offers before I thought to myself that I must try this time. I suppose that I have turned down offers to learn how to cook authentic food before out of shyness and not wanting to put people out, but she insisted and I knew that it would make her happy. Well once I had tried these little folded pieces of joy, I was just hooked instantly!

We had a lovely chat and a catch up while we were waiting for the rice to soak. She dressed me up in her sarees and jewellery and I have never felt like such a princess before! This has been a regular treat for me when I go to visit her, but I wont bore you with that story now lol :-)

the picture above shows the true colour of the dosa. The picture below is a good close up of the lacy texture, but they look yellow because I took that picture in my kitchen late at night and the light wasn't very good :-S

1 cup of sona masuri rice, but any medium grain will do. I have even used basmati and it works fine.
1/4 cup of grated coconut,
in total, approximately 1 1/4 cups of water. more or less may be needed.
3/4 tsp salt or to taste.


1) Wash and soak the rice in enough cold water. My friend on the day soaked the rice for an hour in warm water, but for best results soak in cool water for at least 4 hours, or even over night.

2) Drain the rice and grind with the coconut and some fresh water in a blender until very, very smooth..you will just need to add a little water at a time and also remember to give you blender a rest in between grinding, otherwise it might over heat and go into meltdown! :) To test if you have the batter thin enough and fine enough, check on the back of a spoon. if the batter clings to the spoon, it is too thick. If you batter has grit in it, it hasn't been ground enough. Add the salt. The Picture below shows how the batter doesn't cling to the spoon at all. That is why the dosa is called "neer dosa" It translates into "water dosa"

3) To cook the dosa, you will need a relatively  new non-stick pan, with a tight fitting lid. heat the pan over a medium to low heat. splash a few drops of water, just to check if the pan is hot enough. If it sizzles and evaporates straight the way, then the pan is ready.

4) Pour a few drops of oil onto the pan and grease the pan with some kitchen paper and drop some of the batter onto the frying pan, but you need to kind of tilt the pan to spread a thin even layer.

5) With the back of a teaspoon, drop a few drops of oil in and around the dosa, paying particular attention to the edges. Put the lid on the pan and cook for 1-3 minutes. You don't want the dosa to be burned, but you need the dosa to be cooked.

6) Once the dosa is cooked, using a spatula, loosen the edges and fold into quarters.

Serve this melt in you mouth dish as an an accompaniment to curry with a sauce like sambhar, or enjoy plain with chutney or pickle. In the top picture, I have had it with chole. Enjoy and let me know what you think?    :-)

No comments:

Post a comment