Time to cook
A dish that features thin and lacy neer dosas served with a tangy sambar and a creamy coconut chutney, offering a light and refreshing meal.
Long Grain Rice, Raw
Yellow Split Moong Dal
Red Chilli Powder
For Neer dosa - Rinse raw rice well and soak for 10-12 hours.
Drain the water and add the rice to a blender along with the coconut.
Blend to make a very smooth batter, add water if needed. Scrape the sides of the blender a few times while blending. The batter must be really smooth and you should not feel any grittiness when you rub it in between your fingers.
Transfer the batter to a large mixing bowl and add salt to it, mix well.
For sambar - Soak tamarind in hot water for 20-30 minutes and squeeze the tamarind in the water itself. Discard the strained tamarind and keep the tamarind pulp aside.
Rinse the tuvar dal soak for 30 minutes to 1 hour.
Rinse and chop the vegetables. Peel the potatoes before chopping and set aside.
For the neer dosa - Heat a non-stick griddle over medium heat and brush it with oil.
Stir the batter and pour a ladleful of it from the outside towards the inside. Pour more batter in the gaps.
Cook the dosa uncovered for 2 minutes or until it is set. Once you start seeing the edges leaving the pan, the dosa is ready. Fold the dosa in half and then into a triangle.
For the Sambar - In a pressure cooker, add the soaked dal, turmeric powder, water and mix. Cover and pressure cook dal for 7 to 8 whistles on medium heat.
Let the pressure release naturally, open the lid and check the dal, it should be cooked and mushy. Mash and keep aside.
Add the chopped vegetables in a pan and sprinkle turmeric powder, kashmiri red chilli powder and salt as per taste. Add water and stir.
Keep the pan on a stovetop and cook vegetables on a medium flame. Cook till the vegetables are almost done.
Once the vegetables are almost cooked, add the tamarind pulp and sambar powder. Mix well.
Add the mashed dal, mix and simmer on medium-low heat till the sambar comes to a boil. Switch off the flame. Cover and set aside.
In a small pan, heat gingelly oil, add mustard seeds and let it crackle.
Then add deseeded dry red chilies, curry leaves, methi seeds and asafoetida (hing) and fry till the red chilies change colour and the curry leaves become crisp.
Immediately, pour this tempering into the hot sambar. Cover the pan with a lid for 4-5 minutes