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Neer dosa with coconut filling, pundi , ghatti & bisi bele bhath.... mangalorean cuisine

Main Dish
4 servings
30 min
60 min
Very Easy

Ingredients

Number of serving: 4

1) For Neer dosa with coconut filling :

2 cups raw rice

Salt to taste


For filling :

1 cup grated coconut

1/2 cup jaggery

1/2 teaspoon cardamom powder


2) For Pundi :

3 cups boiled rice

1 1/2 cup grated coconut

Salt to taste


3) For Ghatti :

2 cups boiled rice

1 cup jaggery

1 cup coconut

1/2 teaspoon cardamom powder

Salt to taste

Banana leaves


4) For Ghatti & Bisi Bele Bhath :

1 cup arhar dal

2 cups rice

1 cup mixed vegetables ( French beans, carrot and tomatoes )

1/2 cup coconut gratings

2 teaspoon tamarind paste ( dilute in 1/2 cup water ) or 1/2 cup tamarind extract

For the masala

7 - 8 red chillies

2 tablespoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon fenugreek seeds

3 pieces of cinnamon

2 cloves

1 tablespoon black gram dal

1 teaspoon Bengal gram dal

7 -8 peppercorns

Salt to taste

For seasoning

1 teaspoon oil

1 teaspoon mustard seeds

1 spring curry leaves

Preparation

  • 1) Mix all the filling ingredients well and keep aside. Soak rice in water for 1 hour. Grind rice with water to a fine paste . Dilute this paste with water to a pouring consistency. Add salt to it. Heat a dosa tawa or a non stick pan grease it with little oil. Pour a ladle of the dosa batter.
  • Tilt the pan to spread the batter evenly. Cook on one side only. Remove from the fire. Fold the neer dosa into half, keep a little filling and make a roll of the dosa. Repeat with the rest of the dosa.
  • 2) Soak the rice for 3 hours. Then grind it to a coarse paste with a little water. Add grated coconut and salt . Mix well. Steam this paste in a pressure cooker for 10 to 15 minutes. Remove and immediately shape into balls with 2 ends slightly pointed. Steam again for 15 to 20 minutes. Serve with chutney.
  • 3) Soak the rice in water for 4 - 5 hours. Drain the water and grind very finely to a thick paste. Add salt and mix well. Mix jaggery , coconut and cardamom powder.
  • Take a banana leaf, spread a little of the rice batter with finger to cover the leaf fully. Place a little filling on one half of the leaf. Fold the leaf , sealing the edges carefully. Repeat with the remaining leaves and batter. Steam these for 15 to 20 minutes. Keep aside for cooling and remove the leaf.
  • 4) Dry - roast all the ingredients for masala and powder them. Cook rice, dal and vegetables separately. Mix all the ingredients ( cooked rice, dal , vegetables, tamarind paste, coconut gratings and masala ), adding salt to taste.
  • Heat thoroughly. Prepare seasoning and pour the seasoning over the rice- dal mixture. Serve hot with papad and pickle.

Photos

Neer dosa with coconut filling, Pundi, Ghatti & Bisi Bele Bhath.... Mangalorean Cuisine, photo 1Neer dosa with coconut filling, Pundi, Ghatti & Bisi Bele Bhath.... Mangalorean Cuisine, photo 2Neer dosa with coconut filling, Pundi, Ghatti & Bisi Bele Bhath.... Mangalorean Cuisine, photo 3





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