Neeru Dose / Tellavu

Ingredients:

1 cup White Rice

Salt to taste

Oil / Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice into smooth paste by adding sufficient amount of water. Pour this ground mixture to a vessel and make it to thin batter by adding sufficient amount of water.(Batter should be thin enough like milk) Add salt and mix well.

Heat the Tava(Iron Tava preferred). Take a spoonful of batter and spalsh it over the Tava. Add 1 tsp of oil/ghee on top of dosa(optional), cover it in a lid and cook it for a minute in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 7-8 neeru dosas.

Badanekayi Ellu Pudi Chutney

Ingredients:
1 medium sized Brinjal / Badanekayi / Eggplant
3 - 4 tsp fried Sesame seeds powder/ Ellu pudi
Salt to taste
2 Green Chillies
Grape sized Tamarind
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds/ Jeerige/ Jeera
4 - 5 Curry leaves
Pinch of Asafoetida powder
2 tsp Oil

Recipe:
Put sesame seeds in a pan and fry it for around 4-5 mins in medium flame till it starts spluttering.

Put fried sesame seeds in a mixer, grind it to make smooth powder and keep it aside.
Chop eggplant into medium sized thin pieces, put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Cut the green chilly into two pieces. Add 15-20 cumin seeds and oil in a pan. After a minute add pinch of asafoetida powder keep it for few seconds. Add chopped green chilly, chopped eggplant, tamarind and fry them for few minutes. Add little amount of water and cook well.

Add cooked eggplant to a mixer and grind it. Pour this ground mixture in a vessel. Add 3-4 tsp sesame powder and mix well.
Put mustard seeds, 5-10 cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and add it to chutney vessel. Mix well before serving. It goes well with dosas.