Sunday, March 1, 2009

Ogarne neeru Dosa

2 cup Sona masoori rice
2 Red chillies
1tsp Coriander seeds
5-10 Curry leaves chopped
1tsp Canola oil (or any cooking oil)
1/4tsp Mustard seed
3 to 4 Curry leaves
Salt to taste

  • Wash and soak rice in water for around 3 -4 hrs
  • Grind rice, chillies, coriander seeds, salt into a smooth paste. Batter should be very thin; add water accordingly
  • Heat oil in a small skillet; add mustard seeds. When mustard starts to splutter; add curry leaves. Add it to the batter and mix thoroughly
  • Heat dosa pan and splatter a spoon full of batter as shown below. Cover it with lid for a min. Then remove the lid; add ghee and cook for a min or two (If dosa is whitish; that means batter needs more water. If it is too sticky; that means batter is too thin)
  • Serve it hot with chatni or sambar
Alternate:- For preparing Neeru Dosa; exclude red chillies, coriander seeds, mustard, oil, curry leaves. It is just rice and salt. Rest follow the same procedure.

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