In Mangalore and North Kerala region, Neer Dosa is prepared whenever there is leftover cooked rice in the night. Mariyam gave a twist to this classic coastal preparation by using leftover cooked Proso Millet Rice and soaked Kodo Millet Rice.
About Mixed Millet
This recipe contains more than one millet. Millets are good for you. More millets are better!
Ingredients
Neer Dosa
- 1 cup Kodo Millet Rice Soaked overnight
- 1 cup Cooked Proso Millet Rice
- 1 cup Water Adjust to reach right consistency
- 1 tsp Salt To taste
Coconut Chutney
- 1 cup Freshly Grated Coconut
- 4-5 nos Dry Red Chilly
- 2 nos Sambar Onions Small but strong flavored
- 1 tsp Tamrind Paste
- Salt To taste
Servings: persons
Instructions
- Soak Kodo Millet overnight (8-10 hours). The soaked water will have darkish brown colour. This is the bran of the Millet.
- Mariyam used leftover cooked Proso Millet Rice
- Grind the soaked Kodo Millet in a mixer grinder. Add about 1/2 cup of water. Add more water only if there is a need. When the Kodo Millet is ground to a fine paste, add the Proso Millet and grind again. Add water little by little. Add Salt to taste. Batter should be watery, thin and flowing consistency for Neer Dosa.
- Use nonstick or well seasoned tawa. Heat the tawa. Add a bit of oil and spread it evenly. We use half cut onion to do this. My Mom says that if you spread the oil using onion, the dosa does not stick to the pan. You can use a oil brush too. Pour the batter on the Tawa in a circular fashion. If there are any gaps, add more batter to close the gap. It is difficult to spread the batter like a fermented batter. Within couple of attempts, you will get it right.
- Neer dosa's stick to each other. So cool them before you stack them. Best is to serve it hot with coconut chutney
Coconut Chutney
- Take all the ingredients in a grinding jar and make it to a coarse paste. Do not add water. If unable to grind add couple of spoons of water not more than that.
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