Coconut Chutney Mixed Neeru Dosa Recipe

Cooking Directions

• STEP 1.To make the neeru dosa batter, soak rice in water for 4-5 hours. Drain the water and grind the rice with water to make a smooth batter.
• STEP 2.Add salt to the batter and let it ferment overnight or for at least 6-8 hours.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa. Cook until the edges turn golden brown and crispy.
• STEP 4.To make the coconut chutney, blend coconut, green chilies, ginger, and salt in a mixer grinder. Add water as required to make a smooth paste.
• STEP 5.Heat oil in a small pan and add mustard seeds. Once they start spluttering, add curry leaves and saut茅 for a few seconds. Pour this tempering over the coconut chutney.
• STEP 6.Serve the neeru dosa hot with coconut chutney. It can be enjoyed as a breakfast or a light meal.

Cooking Tips

• Make sure the neeru dosa batter is of pouring consistency. Add water if required.
• Spread the dosa batter thinly and evenly to get a crispy dosa.
• You can adjust the spiciness of the coconut chutney by adding or reducing the number of green chilies.

Storage and Serving

• Neeru dosa batter can be stored in the refrigerator for up to 2 days.
• Leftover dosas can be stored in an airtight container in the refrigerator for 1-2 days.
• Coconut chutney can be stored in the refrigerator for up to 3 days.