Rice and Coconut Crepes / Dosa (Neer Dosa)

 

Ingredients:-

Dosa Rice / Normal Rice-2 cups
Coconut -1 cup (chopped or grated )(u can add more or less)
Salt  to taste
Oil for spray
Green chilli paste -1 tsp (optional)(if u want spicy u can add)



Method:-


Wash and soak rice for 5 hours or overnight.

Grind soaked rice along with coconut to fine paste by adding sufficient of water.


Transfer the batter to a vessel and add salt mix well.add water generously such the batter attains running consistency.



Heat a non stick or dosa pan.

Once its hot , stir the batter once to mix well.Start spreading the batter as shown in the picture or sprinkle the batter unevenly and now join those dots using batter.Run spoon full of oil or oil spray on the dosa.

Cook it on a medium flame.Once its cooked the edges of the dosa will start leaving the pan.Using a spatula,slowly fold it to half and transfer to a serving plate.


If u want spicy flavor u can add green chilli paste into the batter mix well.Repeat the process with the batter.


Serve with  tomato chutney or any other kind chutenys or plan dosa without chutney also u can have.

Easy Potato Murukku

 

Ingredients:-

Rice flour-2 cups
Asafoetida-1/4 tsp
Cumin Seeds-1 & 1/2 tsp
Butter-1/4 cup
Red chilli powder-1 to 2 tsp (acc to ur taste) (optional)
Salt to taste
Water as needed

To Grind:-
Potato-1 no
water-required



Method:-



Cook potato,cool down,remove the skin and grind with water to a smooth paste.



Mix the rice flour, asafoetida,cumin seeds,chilli powder,melted butter and salt well.

Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.


I used the murukku press with the plate with three or more round hole (i don't have three holes one if u have u can use that). You can try the star hole plate too.
Grease the murukku press with little oil,then fill the dough and start pressing.I usually press in 2 ladles and flip in oil,check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.Now carefully flip over the prepared murukkus and deep fry.Turn over and cook.



Deep fry till slightly browned.Drain in tissue paper.Repeat the process until the entire dough finishes.Drain in tissue paper.


Cool down the store in an airtight container.

Repeat the process till end and transfer to an air tight container.Stays good for a month.Enjoy the crispy white murukkus.




 
Notes:-

1. The dough has to be in a correct consistency,should not be sticky.

2.If the murkkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.

3.If you make with more than two cups ,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in color as the time passes.

4.You can replace cumin with omam.
5.When you press the murukku,just press one layer in a spread manner, don't layer more as it will give you harder murukku and will take more time to cook.Make loose,single layered murukku.
6. you can add red chilli powder or u can skip.