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Saturday, 24 June 2017

Neer Dosa with Paneer Ghee Roast

Neer dosa  or Paan polo as we Konkanis call this is a very thin,light and lacy crepes / dosas made with the ground rice batter. Original recipe is grind rice with coconut  and make thin dosas, but I always make it without coconut, and it comes out very nice.You can have this with jaggery syrup,butter,chutney ,jaggery coconut mixture or any spicy curries.This combo is very popular in Mangaluru, Udupi regions.


200 GMS paneer cut into cubes
3tblsp gheee
Salt to taste
Masala paste according to taste
1 tsp  lemon juice

1 big onion finely chopped
8 kashmiri or byadgi red chillies
1/4 tsp coriander seeds
3-4 methi seeds
1/4 tsp cumin seeds
4 garlic cloves
Salt to taste
2 tsp oil
Dry roast red chillies,coriander seeds,methi and cumin seeds
In oil fry onion chopped till it turns light brown
Grind garlic flakes with roasted red chillies,  roasted spices and  fried onions into a fine paste


  • In  a pan heat  ghee, put the masala , salt to taste and fry for 5-10 mins till the ghee oozes out
  • Add the paneer cubes and toss well,so that the masala coats all the potatoes well
  • Add the lemon juice or aamchur powder and mix well
  • Serve hot with neer dosa
Neer dosa ingredients:
1 cup dosa rice
Salt to taste
Oil for cooking dosa

  • Soak rice in water for 3-4 hrs ,wash it
  • Grind with salt adding water into a fine paste
  • Make a thin batter
  • Heat tava and make thin dosas,adding 1-2 tsp oil
  • No need to flip dosa ,as it is cooked only one side
  • No fermentation is required 

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