Go Back
Print Recipe

Neer Dosa Gasi | Rice Dosa in Coconut Gravy

Prep Time4 hours 10 minutes
Cook Time20 minutes
Total Time4 hours 30 minutes
Servings: 20 -25
Author: Sumana

Ingredients

  • Rice- 2 cups
  • Fenugreek seeds- 1 tsp optional
  • Fresh grated coconut- 1 Cup pressed

For gravy

  • Fresh grated coconut- 1 cup
  • Red chillies- 2 nos.
  • Coriander seeds- 3 tsp
  • Cumin seeds- 1 tsp
  • Tamarind- Marble sized

To temper

  • Coconut oil- 2 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- Few

Instructions

Preparation

  • Rinse rice and fenugreek seeds with enough water and soak for at least 4 hours. You can even soak for overnight.

Method

  • Drain the water from soaked rice, transfer it to a mixer jar. Add coconut and a cup of water. Grind together to fine puree. Transfer in to big vessel.
  • Add 2 to 2.5 cups of water to this batter to make it very thin. Include salt and give a mix.
  • Heat a dosa griddle smearing enough oil. When it gets heated, spill the batter over it such that thin batter coating covers the griddle completely.
  • Let the dosa cook covered with lid for few seconds. Next carefully loosen the edge using a flat spatula and remove the dosa. Repeat the process with rest of the batter. Light, thin paper like neer dosa is ready.
  • Next to prepare the coconut gravy, grind coconut, coriander, cumin seeds, tamarind, salt and red chillies together. Include some water to grind fine puree.
  • Cook the coconut puree in a pan for few seconds. Meanwhile break 4 neer dosa in to pieces and keep ready.
  • Next add the pieces in to gravy and continue cooking for few seconds and switch off.
  • Heat a tempering pan adding all the ingredients under "To temper" list, as the mustard seeds sizzle pour over neer dosa gasi. Neer dosa gasi is ready to serve as breakfast or meal.

Notes

  • Soak the rice for enough time otherwise it doesn't grind to fine batter.
  • Fenugreek seeds are optional but it helps in obtaining soft dosa. You can skip adding it.
  • The quantity of water to be added depends upon the quality of rice used for making dosa.
  • The dosa griddle should be hot enough before making dosa.
  • I recommend smearing the griddle with gingelly oil. Because this oil doesn't let the dosa to stick to the griddle. And you can easily loosen it to remove.