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Preparation Time : 10
Cook Time : 15
Total Time : 25
2 cups rice flour
1/2 cup coconut milk
4 & 1/2 - 5 cups water
1 medium carrot, grated
1 bunch spinach, chopped
1/2 medium beetroot, grated
1 tsp. turmeric powder
1 tbsp. tomato paste + 1/2 tsp. kashmiri red chili powder
1/2 tsp. salt or to taste
1 tsp. oil to grease the skillet
In a bowl add the rice flour, coconut milk and water to make a runny batter just like buttermilk. Grind the spinach, carrot and beetroot separately to a paste by adding very little water. Keep aside.
Divide the rice batter into six bowls. Add the carrot paste, beetroot paste, spinach paste, turmeric powder and tomato paste + red chili powder into each of the bowls, leaving one for the white colour.
Grease a nonstick skillet with very little oil. Let it heat up and then sprinkle some water. After it evaporates, wipe it clean with a kitchen towel.
Pour 2-3 ladleful of the batter (depending on the size of the ladle and the pan). Swirl it around for an even coating, Drain excess batter if any.
Cover and cook on a low flame for a minute. Remove the cover and gently fold into half with a spatula and then into a rectangle. Keep aside.
Make similar neer dosa from the remaining coloured batter, using a different ladle for each bowl in the above mentioned method.
Keep them separately as it tends to stick if stacked one over the other. Serve with chutney and sambar.
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