Method

Wash the Rice in water, drain the water, then soak the Rice in water and keep aside over night or 10-12 hours. Then drain the water and grind the rice and grated coconut. Add little water if necessary, and you should get fine paste of rice.

 

 

 

 

Add water so that it should get the consistency of batter. For 2 cups of soaked rice you might require 1 cup water while grinding. If you have made Idly or Dosa dont expect that kind of Batter here. This will not be thick and will be more water like, hence the name neer dosa, neer means water in Kannada. Then add salt and keep aside for half an hour.

Then on the tawa or pan,  put little oil, heat the tawa, then pour the batter, and you will not be able to spread that with spoon hence just lift the tawa it has a handle and just shake it so that batter gets spread. Again sprinkle oil around the dosa and close the lid. Let it cook for 1 minute, open the lid, see if you can lift it, then turn around and let it cook for 2-3 minutes. Remove from tawa, now the neer dosa is ready to eat with chutney or any other side dish you can match it with.

 

For Making Chutney

Grated Coconut – 1 cup

Tamarind Juice – 1 spoon

Green Chilley roasted – 1

Chopped Onion – 1

salt to taste.

 

Grind all the above ingredients in a mixer grinder with required amount of water. Put seasoning of mustard seeds.

Now you have neer dosa with chutney ready.

Basella alba called as Basale Soppu in Kannada, Pui Shak in Bengali  is a fast-growing, soft-stemmed vine reaching 10 m in length. Its thick, semi-succlent, heart-shaped leaves have a mild flavour and mucilaginous texture. The stalk is often purple or Green.

Ingredients

http://en.wikipedia.org/wiki/Basella_alba

Basale Soppu – 20 Leaves

Grated Fresh Coconut – 100gm

Green Chilly – 1

Oil – 1 spoon

mustard – 1/2 spoon

Curd – Half Litre

Finely cut the Basella Alba or Basale Soppu into peices. then Take oil in a pan once it is hot add mustard. Let it splutter, then add Red chilly. Now add Chopped Leaves to it fry it for a minute. Then add salt and let it cook. Close the lid.

Remove from flame once it is cooked.

meanwhile Grind the coconut and roasted Green chilley in a mixer grinder. Add this to the cooked Leaves, then add Curd and keep aside.

Now basale soppina Mosaru Bajji is ready. Can eat it like a salad, or can have with rice or chapati.

Bitter Gourd called hagalakayi in Kannada – 250 gms

Jaggery – 100gm

Tamarind Pulp – 100ml

Salt – 1 Table Spoon

Rasam Powder – 1 table spoon

Asafoetida – 1 pinch

Turmeric Powder – 1/2 Tea Spoon

Oil – 100ml

Mustard – 1 tea spoon

Curry Leaves – 5-10 leaves ( optional)

Heat Oil in a pan, once its hot add mustard then asafoetida, turmeric powder and curry leaves. now add finely chopped Bitter Gourd and fry it. Add salt and close the lid, let it simmer for few minutes. Meanwhile take tamarid pulp, jaggery, rasam powder in bowl. once Bitter gourd is cooked add this. Let it boil in low flame for few minutes. Then Hagalakayi Gojju is ready to eat. It goes well as a side dish with rice, roti and bread.

Ingredients

Long veriety of Mango – Totapuri Maavinakaayi – 1

Salt – 50 gram

Red Chilly Powder – 20 gram

oil – 50ml

Asafoetida – 5gram

Sugar – 10gram

Turmeric Powder – 10 gram

Mustard Seeds – 10gram

 Method

Cut raw Mango into small peices, mix salt and keep for 7-8 hours.

Heat Oil in a pan, remove from heat, and put mustard, asafoetida, turmeric powder immediately. The mustard should splutter. It should not burn. Take care that oil is not too hot or still on the stove. Let it cool.

Add sugar and chilley powder to the above seasoning. Then add Mango pieces soaked in Salt. Mix well. Keep in a Glassware or Chinaware and close the lid tightely.

Tastes delicious with Rice, Chapati, and Bread.

Can be kept in Refridgerator for 5-6 months.