Evergreendishes

Tag: mangalore cuisine

  • Neer Dosa | How to make neer dosa| South Canara

    Neer Dosa | How to make neer dosa| South Canara

    Neer dosa is a popular crepe from South Canara region  of Karnataka. It is soft, fluffy, lacy, tasty and makes one of the finest breakfast ever. Serve it with vegetable stew and a variety of chutney for a yummy weekend breakfast.

    South India is famous for the variety of dosa galore one can endlessly enjoy. Masala dosa, rava dosa, onion uttapam, neer dosa, adai, benne dosa, set dosa are some of them. South Canara was  the region of the present day Dakshina Kannada and Udupi of Karnataka.

    What is Neer Dosa?

    Neer Dosa is another variety of dosa from Karnataka. It is popular in South Kanara region. It is made using only rice, no lentil is used here. Fresh coconut is used, but one can avoid it. Neer means “water” in Kannada. The batter is made as thin as water, thus the name.

    If the batter is thin, can we make it into a crepe?

    Yes, you can make it. Heat a skillet. Take a ladle full of batter, hold the handle of the skillet in one hand and pour the batter with the other. Once you pour the batter, just turn it around and the batter spreads.

    Can anyone make it?

    It does need a little practice, but you can make it. Use a non-stick skillet for best results.

    neer dosa
    neer dosa

    My other South Canara recipes on the blog: Moongdal payasam, Sweet Potato Kheer, Rice Porridge

    What goes in Neer Dosa ?

    • Rice : Raw rice is the main ingredient. Use the regular sona masuri rice. Wash it well and soak for eight hours.
    • Fresh coconut : The other ingredient essential in making neer dosa is fresh coconut. The fresh grated coconut gives a good taste to it.
    • Water : It is needed for grinding and adjusting the consistency of the batter.
    • Oil: You may use any oil but I insist on using coconut oil. It lends a good flavour.
    • Salt: Adjust accordingly.

     

    How to make the perfect Neer Dosa ?

    The consistency of the batter should be thin. The handle of the skillet is held in one hand and the batter is poured and immediately it is turned around. This helps in getting the required shape. Drizzle oil and cover it with a lid. Once it is done, slowly remove it from the edges. Fold it into a quarter and serve hot with chutney or stew. For best results, I suggest you to use a non-stick dosa tawa.

    Can I store the remaining batter ?

    Keep the remaining batter in the refigerator and use it the next day. Throw away the water which is settled on top. Adjust the consistency and make it.

     

     

    neer dosa
    Evergreendishesdev

    Neer Dosa

    Neer Dosa is a popular crepe from South Canara region of Karnataka. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 12 crepes
    Course: Breakfast
    Cuisine: dakshina kannada, karnataka, mangalore
    Ingredients Method Notes

    Ingredients
      

    • 1 cup raw rice
    • 1/2 cup fresh coconut
    • water
    • salt
    • oil

    Method
     

    1. Grate the coconut.
    2. Grind the rice with little water, add coconut to it.
    3. Remove the batter in a wide bowl. Add salt to it.
    4. Heat a skillet, take some batter in another bowl, add water to it.
    5. Take a ladleful of batter, hold the handle of skillet in one hand, pour it over and immediately turn it around. Drizzle some oil around it.
    6. Close a lid and let it cook on medium flame. Once it is cooked, slowly scrape it from the side and fold it. Serve hot with chutney or stew.

    Notes

    • Adding of coconut is optional, but it gives a good taste.
    neer dosa
    neer dosa

     

     

     

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    If you ever recreate this dish tag @foodiejayashree on instagram, or @evergreendishes on twitter. I will be glad to see your work.

     

  • Kempu Chutney | Red Coconut Chutney

    Kempu Chutney | Red Coconut Chutney

    Red coconut chutney makes a good accompaniment with hot steamed rice topped with a dollop of ghee. It pairs well with idli and dosa too. This chutney is often made in South Canara region.

    Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam  and papads for a satisfying  meal.

    Here, coconut is roasted and then used, thus it stays good for sometime. The best part of red coconut chutney recipe is  you can use slightly odd smelling coconuts, which tend to remain in the refrigerator for some time. I think many women can relate to this fact. During the festive days, we offer coconut and they get accomodated.

    My other Mangalorean dishes :

    Now, over to the recipe below :

    Coconut chutney with dry red chilly
    Recipe Type: Chutneys
    Cuisine: Mangalore
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 4
    a tasty accompaniment with hot rice.

    Ingredients

    • 1/2 cup fresh coconut grated
    • 6 dry red chillies
    • 1 teaspoon methi seeds
    • 2 teaspoon tamarind pulp
    • salt to taste
    • a small piece jaggery
    • a few curry leaves
    • oil for roasting
    • For seasoning :
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • a pinch of asafoetida a pinch
    • 1/4 teaspoon turmeric powder

    Instructions

    1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
    2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
    3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
    4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
    5. Remove the chutney and put it in a bowl.
    6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

    Notes

    • This chutney can also be used with chapati, idli or dosa.
    • Coconut oil may be used for the authentic taste.
    kempu chutney | red cconut chutney
    Evergreendishesdev

    Coconut chutney with dry red chilly

    A tasty accompaniment with hot steamed rice and a dollop of ghee.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Side Dish
    Cuisine: karnataka, South Canara
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/2 cup fresh coconut grated
    • 6 dry red chillies
    • 1 teaspoon methi seeds
    • 2 teaspoon tamarind pulp
    • salt to taste
    • a small piece jaggery
    • a few curry leaves
    • oil for roasting
    • For seasoning :
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder

    Equipment

    • 1 kadai
    • 1 big spoon
    • 1 mixer with jar and lid
    • 1 small bowl
    • 1 serving spoon

    Method
     

    1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
    2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
    3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
    4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
    5. Remove the chutney and put it in a bowl.
    6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

    Notes

    This chutney can also be used with chapati, idli or dosa.

    About the event :

    This is one of the first posts I wrote. Today, on 10/9/23 I have changed the pictures and also added the pin it image. Sending this to the fortnightly event, Foodies Redoing Old Post _109. The next time you have excess coconut at home, do not forget to try this one.

    If you ever make kempu chutney or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • cucumber raita mangalore style

    Curd based dishes are ideal for summer. Here is one such dish,  Cucumber raita, prepared often in the Mangalorean homes. It serves as a good accompaniment with rice. It is popularly known as southekaye masooru saseeve, (more…)