Neer Dosa/Kale Channa

Author: Rekha Gupta

When you run out of options for Brunch and simply want something new, this is that meal, it is so simple to make ,that you may actually be addicted to it. Neer Dosa, (essentially a south indian dish is now making inroads in north indian homes as well). – is made only of rice (no lentils/no elaborate fermentation). It is best served with regular kale channe ki sabzi , though you can team it up with aloo sabzi and lot more. So here you go. C@Rg

U S P- My dishes have to be healthy and tasty both hence no short cuts.

Ingredients for Neer Dosa (makes 8 dosas)

1/2 cup dosa rice

1/2 cup any rozana rice

Soaked for 2 hours together.

Ingredients for Kale Channe (black gram) (servings: 2)

1/2 cup kale channe soaked overnight

1tsp each of ginger/garlic paste

1big onion

2 big tomatoes

Spices: Cumin seeds (zeera) 1 tsp, Corriander (dhaniya powder) , 1/2tsp, garam masala 1/2tsp, Red chilli 1/4tsp, Salt according to taste, channa masala 1/2 tsp (optional),

1t bsp ghee

STEPS FOR KALE CHANNE

Heat ghee is a pan, now add zeera,when splutters, please add pureed onion and saute for 5-7 minutes on low flame, now add ginger garlic paste, saute for another 5 minutes on medium flame, when onion paste begins to turn brown, add pureed tomatoes and sautee until the paste becomes one lump. Add all spices at this point. and give a stir. C@Rg

After boiling the channas well, mix it along with the water stock in the paste prepared above. Give it one boil and let it cook for 10-15 minutes on sim flame . Your dish is ready C@Rg

STEPS FOR NEER DOSA

Take the soaked rice and blend in mixi. Add few fengureek seeds ,double up the water quantity, and leave to ferment for 2-3 hours. This batter will be thin and runny as water is double, which means 1 cup rice, so 2 cups water.

Take a cast iron pan * and heat it up really well. Now stir your batter with a spoon well and drop 3-4 spoonfuls on to the steaming pan. You will notice the batter instead of coming together, is splitting up, into holes and gaps. No need to worry , however make sure all the ends meet. Reduce the flame to medium and allow to cook for 2-3 minutes. Take off the pan and serve. (no need to cook on the other side. C@Rg

*I personally prefer using iron pans to cook dosas and chillas. It is tricky but those who know how to treat it can manage well, else you are free to use your non stick pans.

Do not forget to offer bhog to bhagwanji before enjoying this delicious meal😋🙏

Author: Rekha Gupta