Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

Neer Dosa is a recipe I picked from a TV show of Mr.Venkatesh Bhat. My mother usually makes Rice Adai. But Neer dosa has more coconut, batter can be watery and it is very soft. Ingredients: Idli Rice: 3 cups Grated coconut: 3/4 cups (I used half of a big coconut). Soak Rice for about 4-5 hours. In a wet grinder, grind the rice and the grated coconut together adding about 1 glass of water. Add required amount of salt and 1 spoon of sugar. This dosa can be made immediately (does n't need fermentation) and can be served with any spicy chutney/sambar/curry. Here, I have shown you with Chettinad Kaara Kuzhambu. Kara Kuzhambu

This is a delicious side dish for any kind of Chapathis/Naans. I did not use the canned corn, but bought full sweet corns from the market, peeled them and boiled them in pressure cooker for about 4-5 whistles. Base for the Masala: Red Onions: 3 finely chopped Tomatoes: 2 finely chopped Ginger: a small pinch Turmeric power: 1/2 tbsp Chilli powder: 1 tbsp Kasoori methi: 1 tbsp Full cream milk: 1/2 cup ( can be replaced with fresh cream too). In a pan, I added 2-3 tbsp of oil and fried Onions and tomatoes adding ginger, turmeric powder first. Once the onions started changing color, I added chilli powder and salt and added 1/2 glass of water. Once the ingredients started boiling, I added the boiled corn shells and cooked in slow flame. Then, I added milk and let the gravy cook well. I added Kasoori methi leaves and cooked for 2 mins and turned off. This recipe, I picked from a Sindhi restaurant and it indeed was a delight to the tongue.

Ofcourse, as a South Indian Tamil household, we experiment with Dosas a lot. Here is my last week's breakfast recipe: Idli rice: 3 cups; Full Urad dhal: 3 table spoons; Fenugreek: 3 tablespoons. I soaked all these ingredients above overnight. Fenugreek needs more than 3 hours to soak , so it is better to soak them for a longer duration. Next morning, after grinding these ingredients with a cup of water and adequate quantity of salt, dosa batter was ready. I served this with coconut chutney and sambar. This dosa smells more of Fenugreek and will be fully brown and crisp, if you cook in small flame.