Hibiscus (Chembaruthi) Neer Dosa Recipe
Description:
The Hibiscus (Chembaruthi) Neer Dosa is a unique and healthy South Indian breakfast made with hibiscus leaves and rice. Known for their vibrant color and medicinal properties, hibiscus leaves are rich in antioxidants that help cleanse the body of toxins. This dosa is traditionally made with dosa rice, water, salt, pepper, and fresh hibiscus leaves, creating a soft and delicate texture that melts in your mouth. The hibiscus leaves not only impart a beautiful color to the dosa but also add a refreshing flavor, making it an ideal breakfast choice. This simple yet nutritious recipe is perfect for a light and wholesome start to your day.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dosa rice | 1 cup |
| Water | 2 cups |
| Salt and Pepper | To taste |
| White hibiscus leaves | 100 grams, cleaned and chopped |
| Oil | For greasing the pan |
Preparation Time:
| Time | 300 minutes (soaking time) |
Cooking Time:
| Time | 45 minutes |
Instructions:
-
Soak the Rice:
Begin by soaking the dosa rice in water for at least 8 hours or overnight. This step is crucial to get the right consistency for the batter. -
Prepare the Dosa Batter:
Once the rice is soaked, drain the water and transfer the rice to a mixer grinder. Add the cleaned and chopped hibiscus leaves to the rice and blend everything together until you get a smooth and flowing batter. The batter should be slightly thinner than regular dosa batter, as it needs to spread on its own when poured onto the pan. -
Season the Batter:
Add salt and pepper to taste. You can also add a couple of green chilies while grinding the batter if you prefer a spicier flavor. -
Preheat the Pan:
For the best results, use a well-seasoned iron pan. Grease the pan lightly with oil and heat it until it’s sizzling hot. You can test the temperature by sprinkling a few drops of water on the pan — if the water sizzles and evaporates immediately, the pan is ready. -
Cook the Dosa:
Now, it’s time to cook the Neer Dosa. Instead of spreading the batter like a regular dosa, pour a ladle of the prepared batter onto the hot pan in a circular motion, starting from the outer edges. The batter will naturally spread itself, creating holes and an uneven texture. This is perfectly fine — it’s what gives the Neer Dosa its signature look. -
Let It Cook:
The dosa cooks very quickly, usually in less than 30 seconds. Once you notice that the top of the dosa is no longer raw, it is ready. Do not flip the dosa as it may lose its delicate texture. -
Fold and Serve:
Using a flat spatula, gently slide under the edges of the dosa and fold it into half, then fold again to form a triangle. Remove the dosa from the pan and place it on a platter. Continue making the rest of the dosas in the same way. -
Serve:
Be sure to place the hot dosas apart from one another, as they tend to stick while they are still warm. Once the dosas cool down, you can stack them on top of each other in a covered bowl to keep them soft. Serve the Hibiscus Neer Dosa warm with a side of Thenga Thogayal (coconut chutney) and a refreshing glass of Chickoo Banana Date Smoothie for a complete and wholesome South Indian breakfast experience.
Notes:
- The Hibiscus (Chembaruthi) Neer Dosa is known for its delicate texture and lightness, making it an ideal choice for those seeking a healthy, gluten-free breakfast.
- If you prefer a spicy kick, feel free to grind green chilies along with the rice and hibiscus leaves.
- An iron pan is recommended for the best texture and softness, as it helps in cooking the dosa evenly without making it too crispy.
Enjoy the refreshing and antioxidant-packed Hibiscus Neer Dosa, a unique twist on the traditional South Indian dosa.
