How to Make Tasty Neer dosa and potatoes with coconut chutney

Neer dosa and potatoes with coconut chutney. Eat Healthy, Stay Healthy Neer dosa is a South Indian recipe made of raw rice and water. It is thin, delicate and needs just three ingredients - rice flour. Coconut chutney or kayi chutney is served with all kind of dosas and idlies.

Coconut Chutney ( Idlis and Dosas) Dal and Vegetable Idli Double Decker Idlis Stuffed with Potato and Chutney Idli Upma, Upma with. finally, serve instant neer dosa with chutney or coconut-jaggery mixture. notes: firstly, you can replace water with coconut milk for more authentic flavour. also, the batter of neer dosa should be watery, else the dosa will not form holes. additionally, pour dosa on very hot tawa, later simmer and cook. Take ½ cup tightly packed freshly grated coconut in a small grinder. Remove coconut chutney in a serving bowl. You can cook Neer dosa and potatoes with coconut chutney using 20 ingredients and 5 steps. Here is how you cook that.

Ingredients of Neer dosa and potatoes with coconut chutney

1. Prepare of For potato veg.
2. Prepare 6 of potato small peeled and sliced.
3. You need 3 of onion chopped.
4. You need 3 of tomato chopped.
5. Prepare 3-4 of green chili chopped.
6. You need 4 tbsp of oil.
7. You need 4 tbsp of green onion chopped.
8. It's 1 tsp of salt.
9. It's 1 tsp of Kashmiri red chili powder.
10. You need 1 tbsp of dried fenugreek leaves.
11. Prepare leaves of Some coriander.
12. It's 5 of curry leaves.
13. It's 1/2 tsp of cumin seeds.
14. It's 1/4 of mustard seeds.
15. Prepare 1/4 tsp of turmeric powder.
16. Prepare of For neer dosa.
17. It's 1 cup of rice(socked).
18. It's As required of Salt.
19. It's 1 cup of water(in to the bowl).
20. It's 1/2 cup of fresh coconut grated.

Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a soothing earthy fla. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast. Easy masala dosa with coconut chutney. (Anjum's Australian Spice Stories). Add the potatoes and season to taste, then press down into the pan with a potato masher to coarsely mash the.

Neer dosa and potatoes with coconut chutney step by step

1. Take a pan add oil add mustard seeds and cumin seeds stir and green chili curry leaves and add potato onion tomatoes and stir add salt turmeric powder and red Kashmiri chili stir and cook with lid slow Flame for 10 to 15 minutes then add fenugreek leaves coriander leaves and Flame off.
2. Let's start with grinding rice socked with water and then add in fresh coconut grated now grind it all in to a smooth paste 'then transfer it in to the bowl with water added in then add salt and stir in properly now heat up the oil in the and smear it all over the pan using the tissue paper once the pan is hotter add in the batter and 30 40 seconds after 40 seconds lift from the said and fold in quarter take it out in a serving plate neer dosa is ready.
3. Ready to neer dosa and potato veg.
4. Serve with coconut chattny.
5. Enjoy with your family take care eat well see you again with next recipe bye.

Neer dosa , literally means 'water dosa ', comes from the unique region of Dakshin Kannada. It is prepared with watery rice batter and tastes best with Full of nutrition, this dosa is the best for every weight watcher. When served with tomato and coconut chutney , this cholesterol-free dosa will not. Drain the water and grind the rice along with the grated coconut to a fine paste adding water as required. Pressure cook potatoes with water until soft.