NEER DOSA & COCONUT CHUTNEY
A LIGHT SOUTH DELIGHT
Category – Indian
78 Kcal per serving
For Neer Dosa
For Coconut Chutney
DIRECTIONS FOR DOSA
Soak 1 glass of basmati rice for 1 hour or overnight.
Grind into a smooth batter, the consistency should be watery thin and flowing, Add salt and mix well.
Spread ½ tsp of ghee over the pan. Cook on medium heat.
Stir and pour the batter over the pan, fill in the gaps too with some of the batter.
Cover it with a lid and cook till it is done. Don’t flip it or wait for it to turn brown.
Remove the dosa from the pan and place it on a big strainer so that it does not stick
Make a triangular fold and place it in a plate.
DIRECTIONS FOR CHUTNEY
In the grinder, add grated coconut,
Add ginger, salt
Add green chillies, lemon juice
Add grind till the mixture is medium coarse paste.
Heat oil in a tempering pan.
Add mustard seeds, urad dal, curry leaves, garlic. Do not allow it to burn.
Serve with Neer Dosa
Gluten free:Basmati Rice flour is good for those with gluten intolerance.
Helps overcome constipation: Fiber of Basmati rice can maintain water levels in the digestive tract and helps overcome constipation.
TIPS For selection & storage
TIPS For Preparing
Over-Processed: White Rice may have reduction in the beneficial nutrients because its husk, bran, and germ are removed when processed. Unlike brown or black rice, white rice is rich in empty calories. And eating a lot of white rice may lead to an increase in obesity if not part of a healthy balanced diet and exercise.
SOME FACTS & FIGURES