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Koozhu Dosa
Tiffin
Neer - water, dosa - fermented rice and lentil crepe
Thin rice dosai — a spoon of the batter is first cooked with mustard into a paste, then mixed back in.
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AMMAMMA'S NOTES.
Raw Rice
1 cup
Cooking Oil
1 spoon
Salt
a little
Mustard Seeds
a little
01
Soak the rice for 2 hours, just covering the rice.
02
Grind this mixture well in a mixer, and set it aside.
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In a pan, add the oil and mustard seeds, and allow it to splutter.
04
Add 1 spoon of the rice batter to the pan, and allow it to cook along with little water (Ensure a paste like texture).
05
Remove it from the stove and let it cool. Add this mixture to the rest of the rice batter, make it watery and make the dosas.
06
While making the dosa, pour a little mixture first in the centre, and then once it becomes light grey, pour more batter around it, building the dosa.
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Koozhu Dosa is best enjoyed with sambarapodi, or thengaipodi.
Neer Dosa
Thin, soft dosai made from a watery rice and coconut batter, served fresh with chutney.
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Set Dosa
Set - a group or collection, dosa - fermented rice and lentil crepe
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A LATER DISCOVERY THAT GREW TO BE ONE OF MY FAVOURITE DOSAS — QUICK AND EASY TO MAKE, AND SO TASTY. AMMAMMA WOULD ALWAYS MAKE EXTRA RIGHT BEFORE I HAD TO LEAVE, FOR ME TO TAKE BACK FOR AMMA AND APPA, SINCE SHE KNEW MAKING IT IN ADVANCE WOULDN'T SUIT ITS FLAVOUR AND TEXTURE.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026