NEER DOSA AND COCONUT CHUTNEY

NEER DOSA & COCONUT CHUTNEY

A LIGHT SOUTH DELIGHT

 Category – Indian

COOKING TIME

20 mins

LEVEL

EASY

CALORIES

 78 Kcal per serving 

INGREDIENTS

For Neer Dosa

  • 1 Glass of soaked basmati rice
  • 1 Glass of water
  • 1 Tsp salt
  • Ghee for making dosa

For Coconut Chutney

  • 1 Cup grated coconut
  • 1 Inch of ginger piece
  • 1 ½ Tsp salt
  • 4 Green chilies
  • ¼ Cup water
  • 1 Lemon juice
  • 2 Tsp oil
  • 1 Tsp mustard seed
  • 1 Tsp urad dal ( Spilt & Husked black gram)
  • 5 to 7 Fresh curry leaves
  • 1 Tsp of garlic finely chopped

DIRECTIONS FOR DOSA

DIRECTIONS FOR CHUTNEY

BENEFITS

TIPS For selection & storage 

  • Select organically grown rice whenever possible and check to see if there is a “use-by” date on the package.
  • Basmati rice should also be stored in an airtight container, they can be kept in a cool, dry place rather than the refrigerator. Stored properly, they will keep fresh for about one year.

TIPS For Preparing

  • Rinse the rice thoroughly under running water and then remove any dirt or debris that you may find.

NUTRITIONAL VALUES

  • Basmati rice flour is very low in Saturated Fats, Cholesterol and Sodium.
  • It is also a good source of Manganese.

CAUTION

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

  • In the Hindi language “Bas” means aroma and Mati means “full of”
  • Basmati is unique in its characteristics of being exceptionally long and slender.
  • The state of Haryana in India, is the largest area for the cultivation of basmati rice, which produces more than 60% of the total basmati rice production in India.

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