Topic started by Sarat (@ 61.11.86.199) on Fri Aug 6 07:31:29 EDT 2004.
All times in EST +10:30 for IST.

The recipes looks similar (or different?..dunno the actual recipe for neer dosa)..can anyone tell me what is the difference between 'em?

Responses:

• From: Sarat (@ 61.11.77.185) on: Mon Aug 9 04:38:29 EDT 2004
  
  Hello Anybody there?...
  
  
• From: Kamakshi (@ 213.42.2.10) on: Mon Aug 9 07:42:54 EDT 2004
  
  Sarat,
  
  Appam & Neer dosa are totally different! Unlike appam, there is no dal used in grinding & also there is no fermentation involved in making Neer dosa.
  
  Neer dosa: by Chef Sanjeev Kapoor.
  
  Wash & soak 2 cups of rice for 2 1/2hrs. & then grind to a fine paste. Add required salt & sufficient water to make thin consistency batter. Make dosas immediately; Heat a tava, apply a little oil & pour one ladle of batter & spread to make a thin dosa. Cover & cook it for a few seconds, then remove carefully. Don't turn over the dosa. Serve hot with desired chutney/ sambar etc.
  
  
• From: puja (@ dialpool-210-214-59-122.maa.sify.net) on: Mon Aug 16 14:11:01 EDT 2004
  
  my mangalorean neighbours once gave me neer dosa with chicken curry (with coconut) it was the most delicious dish i had..the dosa melted in the mouth and they had me licking my fingers and my plate...absolutely lovely...can anyone tell me the recipe for the chicken curry !!!
  
  
• From: Neer dosa (@ 212.72.17.42) on: Tue Aug 17 01:32:46 EDT 2004
  
  Neer dosa can also be eaten as a tea snack. When dosa is cold place a tablespoon full of a mixture of coconut grated and mixed with jaggery and powdered cardamom. Tuck in the ends and roll into long cigar rolls. Yummy when coconut is really tender. Or just fold dosa into triangular shapes and serve with green chutney.
  
  
• From: puja (@ 210.212.195.131) on: Wed Aug 18 05:07:33 EDT 2004
  
  here's a recipie of our traditional manglorean kori gashi
  chicken - 1kg (clean and cut into medium pieces )
  coconut - 1 (grate )
  long red chillies (kashmiri chillies )- 15
  short red chillies - 6
  garlic - 4 pieces
  coriander seeds - 2 tsp
  jeera seeds - 1tsp
  methi seeds - 4grains
  turmeric powder - 1/2 tsp
  tamarind - 1 marble sized piece
  onion - 2 medium (chopped fine)
  pepper whole - 10
  ghee - 2 tbsp
  
  
  
• From: puja (@ 210.212.195.131) on: Wed Aug 18 05:11:28 EDT 2004
  
  dry roast the coriander seeds , jeera , methi seeds , whole pepper ,long chillies and short chillies seperately in a kadai. dry roast the grated coconut for a few minutes . grind the roasted ingredients along with the garlic and turmeric powder. let the masala boil with the required amount of water and around 2 tsp of salt in a vessel. when the masala boils add the chicken and 1 onion (chopped) .simmer and let cook until done. season with 1onion(chopped) in ghee until brown.
  let me know.
  
  
• From: minal (@ 210.212.195.131) on: Wed Aug 18 05:12:43 EDT 2004
  
  alternately you could use coconut milk insted of grinding coconut. here grind the masala without the coconut. soak the coconut gratings with 11/2 cups of hot water for 15 min. then grind in a mixer and squueze out the milk. this is the thick milk. now add 4 cups water to the strained coconut and grind again. squeeze out the milk again. this is the thin milk. add the thin milk and the masala to boil. cook in the same manner . when the chicken is cooked add the thick coconut milk and let it boil once . then you can season it.
  hope this recipie works if you have any doubts
  
  
• From: minal (@ 210.212.195.131) on: Wed Aug 18 05:15:01 EDT 2004
  
  puja i'm sorry i had to split my recipie as i had an error and i wrote your name insted of mine this is the first time i'm giving a response
  
  

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