Neer Dosai

Medium Grain Rice – 1 cup (we used Sona Masoori)

Grated Coconut – 1/4 cup (optional)

Salt – to taste

Water (for grinding) – 3/4 cup

Additional Water – 1.25 cups

Wash and soak Rice in water for 5-6 hours.

Drain the Water and transfer the Rice to a grinder.

Add the Coconut and 1/4 cup fresh Water.

Grind, adding a little Water at a time.

ip: adding less Water in the beginning, helps grind better.

Once the batter is ground fine, transfer to a bowl and add additional Water. Total 2 cups of Water.

Add Salt and mix well.

Heat a flat non-stick skillet on low-medium heat.

Once hot, drop a few drops of Oil on the skillet , smear with paper towel and wipe off.

Drop a ladle of batter and spread by picking the skillet and rotating.

Drop a few drops of Oil around the edges of the dosa, cover and allow to cook for a couple of minutes.

Remove lid, with a flat spatula, loosen the edges and fold the dosa into half and into quarter after that.

Remove from skillet and transfer to a plate.

Serve hot with Chutney, Sambar, Stew or Egg Curry.

Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, minced

Green Chilli - 1, minced

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, minced

Lemon Juice

Heat Oil in a skillet. Sauté Onion and minced Green Chilli until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Season the mixture with Turmeric, Chilli powder, Cumin powder, Chaat Masala and required Salt.

Stir in mashed Potatoes and Cilantro; mix well and turn off heat. Garnish with Lemon Juice and keep aside.

For Paratha:

Take a lemon sized ball from the ​Chapati Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapati making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled-out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove from heat.

Serve hot Paratha with Raita Pickle or just Pickle.

Dosa

Urad Dhal - 1 cup

Channa Dhal - 1/8 cup

Fenugreek - 1 tbsp.

Idly Rice - 4 cup

Salt

Oil

Soak Urad Dhal, Channa dhal, with Fenugreek seeds in Water for about 6 hours. Soak the Rice separately in another bowl.

Transfer the soaked Dhal mixture into a wet grinder and grind to a smooth paste. Follow the same for soaked Rice.

Blend both the Dhal and Rice mixture together until thoroughly mixed. Allow this mixture to ferment for at least 8 hours or overnight. Season the mixture with required Salt.

Heat a tawa and grease with Oil. Blend the batter again adding little water only if needed to make a smooth thick batter.

Pour a big ladle of Batter in the hot tawa and spread it into a circle in circular motion. Drizzle a few drops of Oil over the Dosa. When the edges begin to brown flip the Dosa and cook for another 30 seconds. Remove from heat.

Serve warm with Coconut Chutney / Sambhar.

Coconut Chutney:

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc

Ginger - a small pc

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.