Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types is one of the most favored of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types is something that I have loved my entire life.

Many things affect the quality of taste from Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types is 1-2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types estimated approx 10-12 mins (prep to dish).

To get started with this particular recipe, we must prepare a few components. You can cook Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types using 16 ingredients and 11 steps. Here is how you can achieve it.

The term NEER in the Kannada Language itself means WATER...
Which means, this very particular dish has more than enough water content than any others & also, it does have a very unique style of dropping such a watery running consistency from a certain height to create the very JAALI PATTERNS in the same...
Now, according to one’s own choice & preferences it can be kept absolutely soft & creamy white in the textures, then the same can also be made a bit colourful by flipping onto its other side & frying it a bit longer time to get a little crispy texture (That’s always my choicest one) & then, when it’s prepared with many other ingredients (depends), the ultimate texture it ought to give us as its final outcome PALATABLE DISH !!!
The most easiest, quickest & delectable dishes of all...even a novice can make this too

#boxweek8
#cooksnapchallenge
#neerdosa

Ingredients and spices that need to be Get to make Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types:

1. 1 cup Traditional Mangalorean Udupi Style: Rice Flour: Sifted
2. 1 tsp or To Taste Salt
3. 2-2.5 Cups Water (RT)
4. 1/2-3/4 Cup Coconut: Fresh or Desiccated (I’ve used the latter one)- This one’s optional too but highly suggested for much enhanced tastes
5. 1-2 tbsps Maida or Cornflour
6. 1 tbsp Ghee: Optional (to be used in the dry ingredients itself and rubbed thoroughly before mixing in the water to it)
7. For the Mint-Coriander Neer Dosa:
8. 1 Cup Rice Flour
9. 1 tsp or To Taste Salt
10. 1/2 tsp Ginger: Finely Grated
11. 1 tsp Green Chillies
12. 1/2 Cup Fresh Coriander Leaves: Finely Chopped
13. 1/4 Cup Fresh Mint Leaves: Finely Chopped
14. 1/2 tsp Red Chilli Flakes: Optional
15. as needed : Cooking Oil- Any, to fry the Dosas
16. As needed : Ghee(For Frying the Dosas)- Admixtures of both the ghee & cooking oil can be used

Instructions to make to make Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types

1. Traditional Neer Dosa: In a large mixing bowl: Add in the aforementioned all the dry ingredients & whisk well first- If wish to, can add in a tbsp full of ghee when it’s still dry & rub well with hands/palms, to form wet sand like texture (Optional though)
2. Then, to that dry mixture add in the aforesaid measured water in batches & whisk it altogether evenly & smoothly to form an immensely runny batter/consistency
3. Grease a Dosa Tawa/Pan: Usually & Traditionally, the iron or the cast iron Tawa is used but for my convenience- I go for the nonstick one
4. Grease or brush it with some ghee/oil & heat it up on the high flame: Once it starts fuming- Reduce the flame to the Medium-High & take a big ladleful of this prepared mixture & carefully & gently drop it from a height (than usually we do prepare the normal Dosas), this procedure ensures a nice JAALI in its textures & that’s how it’s done & should yield to
5. Back to back, pour in 2-3 ladleful of the same, while twisting the tawa on the other hand, ensuring that the batter’s spread out evenly & don’t try to cover up the JAALI that’s formed- These particular dish calls for that typical JAALI PATTERNS all along...The more JAALI, the best Neer Dosa it’s yielded...👍🏻
6. Only if the JAALI gaps are much bigger & scattered haywire then, that need be quickly filled in- Since, the tawa is hot enough & the Rice Flour runny thin batter will immediately stick to it, if the duration of the filling with another ladleful isn’t done quickly or immediately, it’d be a total mess...If this one simple & basic step isn’t followed meticulously
7. Now, for the next variant- The basic batter is the same... As before starting with the frying process you can divide the original batter into 2 equal portions & set one portion aside, for its later use
8. In that very reserved batter/mixture: Add in the mixture of mint-coriander-green chillies-ginger paste- (In a blender jar- All these ingredients to be blended into a smooth mixture with a pinch of salt in it), Mix it all well together- a little more water can be mixed into it to get its correct consistency by washing the blender jar itself
9. The rest other procedures are the same for frying the Dosas...Kindly do refer to the pics down below The pouring batter pics from the height couldn’t be shot for the obvious reason: My both hands been occupied & if that’s not taken care of immediately- Chances are not only the Dosa will be messy but the person cooking it, getting burnt badly- (Hence, extra caution is essential)
10. Once done Dish out in the serving platter and relish this light yet immensely satiating & amazingly delectable palate as in your Breakfast/Brunch etc. Usually, it’s had in the morning breakfasts in the southern part but I do relish it whenever I feel like without following any such traditional protocols for the timings- I enjoyed it tdy, as in my BRUNCH, with my favourite yday’s leftover Spicy Walnuts Masala Chicken Curry
11. Enjoy your Tindi/Tiffin with this palatable dish with the condiments of your choice- Be Any- Traditionally, it’s had with the typical South Indian style: Coconut Chutney/Onion Chutney/Curd or even Podi...I do always have it, in my very own ways

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So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Neer Dosa: Popular Mangalorean Udupi Tindi/Tiffin Dish- 2 Types. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!