MASALA NEER DOSA / MASALA GHAVAN - by AroundTheKitchen

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INGREDIENTS:

 RICE                        -  2 CUPS
WATER
Coriander powder    -   1 TSP
Garam Masala          -   1 TSP
Chilli powder           -   1/2 TSP
Cumin powder         -    1/2 TSP
Turmeric powder      -    1/2 TSP
Salt.

METHOD:


FOR BATTER:

  1. wash and rinse 2 cups of rice with water 2-3 times
  2. soak the rice in water for 2-3 hours
  3. after 2 hours, remove the excess water and rinse the rice again
  4. grind the soaked rice into a thick paste  & add water accordingly
  5. pour the batter in a container, add 2 cups of water & add 1/2 tsp salt and mix the batter well
  6. add some more water if the batter is too thick, CONSISTENCY OF THE BETTER SHOULD BE WATERY
  7. add all the dry masala powder to the neer dosa batter
  8. OUR BATTER IS READY.

MAKING OF NEER DOSA:
  1. heat the tava on medium flame
  2. sprinkle water to check if the tava is hot enough to pour the batter
  3. Once the tava is hot enough, grease the tava with oil
  4. mix the batter well before pouring it on the tava, so that there are no lumps at the bottom of the conatainer,
  5. take a large spoonful of batter & pour it on the tava
  6. cover the tava with a lid for 2 mins
  7. after 2 mins, remove the lid and let the dosa sit on the tava for 20 seconds
  8. if  the dosa is leaving the sides of the tava, our neer dosa is perfectly cooked,
  9. remove the dosa from the tava, flip it on a plate & fold the dosa
  10. repeat the same with the remaining batter
  11. NEER DOSA IS READY
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