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.

INGREDIENTS:

200 gms paneer cut into cubes
3 tblsp ghee
Salt to taste
1 tsp lemon juice
Masala paste as per taste

FOR THE MASALA :

1 big onion finely chopped
8 Kashmiri / byadgi red chillies
1/4 tsp coriander / daniya seeds
3-4 methi / fenugreek seeds
1/4 tsp cumin seeds / jeera
4 garlic cloves
Salt to taste
2 tsp oil

Dry roast red chillies, cumin seeds and methi
In oil fry onions till dark brown. 
Grind the above roasted ingredients with garlic into a fine paste.

PROCEDURE:
  • Heat ghee in a pan, put the masala paste, salt to taste and fry for 5-10 minutes or till the ghee leaves the sides
  • Add the paneer cubes and mix well ,so that the masala coats it well
  • Cook for 5 more minutes, garnish with lemon juice and turn off the flame.
  • Serve hot with neer dosa or ghee rice.
FOR NEER DOSA:

INGREDIENTS:

1 cup dosa rice
Salt to taste
Oil for cooking dosa

PROCEDURE:
  • Wash the rice 2-3 times and soak it in enough water for 5-6 hours
  • Grind with salt into a smooth batter and add some water
  • Mix the batter well, making sure  the batter is thin watery consistency
  • Now pour the batter over the hot dosa tava
  • Cover and cook on a medium flame for 1 minute
  • Once the dosa is cooked it is ready to serve, no need to cook the other side
  • Fold dosa and serve with ghee roast.

Comments

Popular posts from this blog

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

Cheppi and Sweet Surnali / Buttermilk Dosa

Tuppa Dosa with Chutney