Neer dosai is bland & kara puli kuzambu makes a ideal spicy “ partner “ for it.
Neer Dosai:
Raw rice - 1 cup
Grated coconut - ½ cup
Salt.
Wash & soak rice for 2 hrs.
Grind with coconut to a very fine, thin paste, adding salt carefully.
Including the water used for grinding, add minimum 2 - 2 ½ cups water.
In a big non-stick tava, smear 2, 3 drops of oil, pour thin dosas cover & cook.
Do not turn over, fold into 4 & serve.
Serve with Kara Puli Kuzambu:
Onion – 1 big
OR
Small onions - 20
Tomatoes - 2 medium, chopped
Garlic flakes - 15 – 20
Curry leaves - few
Tamarind pate - 1 ½ tbsp
Salt, haldi
Roast in 1 tsp oil & grind:
Red chillies - 6,7
Dhaniya - 1 tbsp
Pepper - ¼ tsp
Gram dhal - 2 tsp
Grated coconut - 1 tbsp
Salt, jaggery ( optional)
Oil - 2 tbsp
Mustard seeds - ½ tsp
Methi seeds - ½ tsp
Curry leaves - few
In a kadai, heat oil, temper mustard seeds& methi seeds.
Add chopped onions & garlic flakes .
Fry till they become golden.
Add chopped tomatoes & saute for 2 more mts.
Add tamarind paste & 2 cups of water.
When it starts boiling, add the paste, salt & jaggery.
When the desired consistency is reached, remove.
Garnish with curry leaves.