In This article Explained quick and easy way to make soft “Neer Dosa” using Barnyard Millet (Sama rice) and a flavorful coconut chutney specifically for Vrat (fasting).
1. Preparation of Ingredients
Sama Rice: Take 1 cup (200g) of Sama rice. Wash it twice and soak it in 1 cup of lukewarm water for about 30 minutes.
Coconut: Instead of fresh coconut (which is hard to grate), soak 1/2 cup of desiccated coconut in 3/4 cup of hot water for 30 minutes to give it a fresh texture.
2. Vrat-Special Coconut Chutney
While the rice and coconut soak, prepare the chutney:
Ingredients: 1/2 cup roasted peanuts, 1/4 cup desiccated coconut, 1 green chili, 1/2 inch ginger, fresh coriander, 15-16 black peppercorns, 1 tsp Sendha salt (rock salt), and 2 tsp lemon juice
Method: Grind with 1/2 cup of water until slightly coarse.
3. Making the Dosa Batter
Grinding: Drain the water from the soaked Sama rice. Combine the rice and soaked coconut in a blender.
Consistency: Add 3-4 tablespoons of water initially to grind it into a very smooth, fine paste. Then, add more water (total ~1.5 cups) to achieve a thin, pouring “water-like” consistency.
Seasoning: Mix in 1 tsp of Sendha salt.
4. Cooking the Dosa
Cooking: Heat a non-stick tawa and grease it with Ghee. Ensure the tawa is very hot (it should make a “shh” sound when the batter hits).
Technique: Pour the thin batter and spread it. Add a little Ghee on top. Cook until light brown spots appear. Neer Dosa is thin enough that it usually only needs to be cooked on one side for 4-5 minutes.
Yield: This batter makes approximately 8 dosas.
Key Tip: Use a very hot tawa and high flame while pouring to get the characteristic “netted” or soft texture of the Neer Dosa.
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