Tri-Colour Instant Neer Dosa - Namita Tickare
What do we need:-
3 cups Rice flour
½ cup Spinach puree (Palak puree)
3-4 Kashmiri Red chilli puree
Water as required
Oil
Salt to taste
For the Coconut and Groundnut chutney:-
½ cup freshly grated coconut
3 tbsp Roasted groundnuts
2 tbsp Phutana dal
2-3 Green chillie (according to your taste)
2-3 Garlic cloves
Salt to taste
Water as required
For the tempering:
1 tbsp oil
1 tsp Mustard seeds (rai/sarson)
A pinch of Asafetida (hing)
9-10 Curry leaves (kadipatta)
How do we do it:-
Preparation:-
1 To make the Kashmiri red chili puree, soak the whole deseeded red chillies in warm water for 1 hour. Then grind them to a fine paste without adding any water. Keep the paste aside.
2 To make the spinach puree, Blanch the spinach leaves in warm water for about 2-3 minutes and then remove and run them under cold water. Now puree it in a mixer grinder without adding any water. Keep the puree aside.
How do we proceed:-
1 For making the 3 Colour batter: In 3 separate mixing bowls take 1 cup each of the rice flour.
2 The first one make it white, so you have to just add water and salt to it. Add water little by little and mix it slowly so as not to form lumps.
The batter should be of pouring consistency. (Runny than the normal dosa batter)
3 For the orange colour batter, add the Kashmiri red chilli paste, salt to taste and water as required to make the batter. Keep aside.
4 Same procedure should be done for the spinach puree to get the green colour batter.
5 Keep a non-stick Tawa/ griddle on flame.
6 Pour the dosa batter with the help of cup onto the tawa from outside to inside, forming the outer circle first and then moving inwards.
7 Don’t try to spread it. You have to put it with the cup only at the first time.
8 Put some oil on the sides of the dosa.
9 Let it cook from the bottom and you can see when it changes its colour on the top and starts leaving the tawa, remove it from the tawa.
10 You can Cover and cook it also so that the top layer is also cooked nicely.
11 Repeat the procedure for all the 3 colors of batter to get your tri-colored Dosa.
12 Serve hot with chutney of your choice or anything you like.
Note: The batter should be runny and poured on the tawa from a bit top so that they form a net like pattern and the tawa should be hot for the net pattern to form. You need to work very quickly with neer dosa’s.
For the Chutney:-
1 Make the Tempering. Heat the oil. When it is hot enough add the mustard seeds and wait till the crackle.
2 Now add the curry leaves and off the flame.
3 Add the hing and mix nicely. Keep it aside to cool.
4 In a mixer grinder add the groundnuts and phutana dal and grind it first to form a powder.
5 Now add the coconut, green chilli, garlic cloves, salt to taste and grind it.
6 Add water as required.
7 Now add the ready chutney in the tempering. Mix it well and serve.
What do we need:-
3 cups Rice flour
½ cup Spinach puree (Palak puree)
3-4 Kashmiri Red chilli puree
Water as required
Oil
Salt to taste
For the Coconut and Groundnut chutney:-
½ cup freshly grated coconut
3 tbsp Roasted groundnuts
2 tbsp Phutana dal
2-3 Green chillie (according to your taste)
2-3 Garlic cloves
Salt to taste
Water as required
For the tempering:
1 tbsp oil
1 tsp Mustard seeds (rai/sarson)
A pinch of Asafetida (hing)
9-10 Curry leaves (kadipatta)
How do we do it:-
Preparation:-
1 To make the Kashmiri red chili puree, soak the whole deseeded red chillies in warm water for 1 hour. Then grind them to a fine paste without adding any water. Keep the paste aside.
2 To make the spinach puree, Blanch the spinach leaves in warm water for about 2-3 minutes and then remove and run them under cold water. Now puree it in a mixer grinder without adding any water. Keep the puree aside.
How do we proceed:-
1 For making the 3 Colour batter: In 3 separate mixing bowls take 1 cup each of the rice flour.
2 The first one make it white, so you have to just add water and salt to it. Add water little by little and mix it slowly so as not to form lumps.
The batter should be of pouring consistency. (Runny than the normal dosa batter)
3 For the orange colour batter, add the Kashmiri red chilli paste, salt to taste and water as required to make the batter. Keep aside.
4 Same procedure should be done for the spinach puree to get the green colour batter.
5 Keep a non-stick Tawa/ griddle on flame.
6 Pour the dosa batter with the help of cup onto the tawa from outside to inside, forming the outer circle first and then moving inwards.
7 Don’t try to spread it. You have to put it with the cup only at the first time.
8 Put some oil on the sides of the dosa.
9 Let it cook from the bottom and you can see when it changes its colour on the top and starts leaving the tawa, remove it from the tawa.
10 You can Cover and cook it also so that the top layer is also cooked nicely.
11 Repeat the procedure for all the 3 colors of batter to get your tri-colored Dosa.
12 Serve hot with chutney of your choice or anything you like.
Note: The batter should be runny and poured on the tawa from a bit top so that they form a net like pattern and the tawa should be hot for the net pattern to form. You need to work very quickly with neer dosa’s.
For the Chutney:-
1 Make the Tempering. Heat the oil. When it is hot enough add the mustard seeds and wait till the crackle.
2 Now add the curry leaves and off the flame.
3 Add the hing and mix nicely. Keep it aside to cool.
4 In a mixer grinder add the groundnuts and phutana dal and grind it first to form a powder.
5 Now add the coconut, green chilli, garlic cloves, salt to taste and grind it.
6 Add water as required.
7 Now add the ready chutney in the tempering. Mix it well and serve.
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