Neer dosa with naryiaal chutney Recipe

Cooking Directions

• STEP 1.Soak the rice in water for 4-5 hours, then drain and rinse well.
• STEP 2.Grind the soaked rice with water to make a smooth batter.
• STEP 3.Heat a non-stick pan or griddle and pour a ladleful of batter in the center.
• STEP 4.Spread the batter in a circular motion to form a thin dosa.
• STEP 5.Cook the dosa on medium heat until the edges turn golden brown.
• STEP 6.Fold the dosa into a half-moon shape and remove from the pan.
• STEP 7.Repeat the process with the remaining batter.
• STEP 8.To make the naryiaal chutney, blend coconut, green chilies, ginger, and spices with water.
• STEP 9.Serve the neer dosa hot with naryiaal chutney on the side.

Cooking Tips

• Make sure the batter is smooth and thin for a perfect neer dosa.
• Use a non-stick pan or griddle to prevent sticking.
• Adjust the amount of green chilies in the chutney according to your spice preference.

Storage and Serving

• Neer dosa is best served fresh and hot.
• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dosas in a pan or microwave before serving.
• The naryiaal chutney can be stored in the refrigerator for up to 3 days.