Neer Dosa

Neer which in Sanskrit literally means water. The name has thus been given to this dosa because the batter used is very very watery. I add little cooked rice while grinding the raw rice . The resulting dosas are fluffy, lacey , super soft and yummy. Due to their bland taste and soft texture they are so versatile that they are a perfect combination with almost any gravy, chutney or even something as simple as molten jaggery , which is my personal favourite combination. Mangalorian chicken sukka and Neer dosa is one such killer combination.



Ingredients :

3 cups rice
Salt













Method :


Soak rice in water for 4 to 5 hours.
Grind rice till you get a really smooth paste like consistency.
The secret of these dosas is in grinding the rice very very fine.
Add lots of water to it may be triple or four times the rice paste and make it very watery.
When making dosas add salt as needed.
Heat a non-stick pan and pour the watery batter and immediately swirl the pan , don't try to spread the batter with a spoon.
You will get a very lacey porous dosa .
Cook only on one side , don't turn it , when done fold it twice and remove .
Don't try removing them whole as they are very delicate they may tear.

Mangalorian Chicken Sukka

There are certain combo dishes in the Indian food world which are just inseparable like Chole Bhatore, Shrikhand Puri, Jhunka Bhakar . One more such combo I feel is Mangalorian Chicken with neer-dosa.
You have to taste it to believe it. Take care to cook this chicken only in ghee as any other substitute won't give you the desired yummy taste .

Ingredients :

1 Kg .................Chicken cut into pieces
10 to 15 ...........Bedgi chillies (Soaked in warm water for 1 hour)
lemon sized ...............tamarind
2 .....................Onion roughly cut
2 tbsp...............coconut freshly grated
2 tsp.................Cumin
20-25..............garlic flakes
2tbsp..............Coriander seeds
1tsp...............Fenugreek seeds
1 tsp..............pepper
4 to 5............cloves
1/2 inch .........dalchin
Ghee for cooking
For tempering........curry leaves




Method :


Paste 1:

Fry coriander seeds, pepper, cloves and dalchin in 1 tsp ghee , grind this along with soaked chillies , onions and garlic.

Paste 2 :

Grind coconut along with cumin and keep aside.








How to Proceed :

Wash the cut chicken pieces and marinate them with paste 1 and salt for atleast 2 to 3 hours.

Heat ghee add the chicken along with the marinade and stir well.
Cook for 10 to 15 minutes till the chicken is cooked and mixture starts drying up.
Add paste 2 and further cook for 5 to 10 minutes or till try.
Temper the chicken with curry leaves in ghee.
Serve hot with soft and fluffy neer-dosa.

Sending this delicious dish  it to the following events :
                   
                           Jiya's lets-party-festive-special-event

                       Anu's for her south-indian-kitchen-series-event

                          Halal foodie for her ramadan-friendly-recipes

                           Sadaf 's my-first-blog-event-virtual-eid-potluck.

                              Lubna at joy-from-fasting-to-feasting-v-event

                            Julie's event of EP series - herbs and spices  at Poonams  spicy-aroma