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Neer Dosa
 1 Cup rice
½ Cup fresh or frozen coconut
½ Teaspoon salt
1 3/4 Cups water
Soak rice for four hours. Wash and drain. Blend rice, coconut, and salt with one cup water until very smooth. Add remaining ¾ cup water to the rice mixture and blend to mix well. Transfer rice batter into medium bowl.
Heat a flat non-stick skillet on medium high. Sprinkle few drops of oil into the pan. Pour the rice mixture with a soup ladle into the hot skillet. Tilt the skillet immediately to spread batter evenly to make a thin dosa. Cook for a minute. Fold dosa into half and fold again to make a triangle shape. Transfer dosa onto a plate. Repeat with rest of the rice mixture. Tastes good with any chutney
Thanks to Mrs. Suguna Rao for sharing this recipe.
Bread Malpua 
1/2 Cup sugar
1 Cup water
½ Teaspoon cardamom powder
6 Slices of white bread
½ Cup of gulab jamun powder
2 Tablespoons water
½ Cup oil
Mix sugar and water in a small saucepan. Boil at medium heat to make thin syrup. Syrup should feel silky in between your fingers. Add cardamom powder. Switch off the heat and set aside.
Cut the bread slices with a round cookie cutter into six pieces. Mix gulab jamun powder with two tablespoons water. Divide into six parts. Make them into large marble size balls. Pat them to fit one side of bread piece with gulab jamun mix. Repeat with the rest.
Heat oil in a small frying pan on medium heat. Fry the bread pieces on both sides until light brown. Remove from the oil with a slotted spoon and press them with another spoon to drain oil. Drop into sugar syrup and flip with another spoon until both sides are coated. Remove this bread malpuas after thirty seconds onto a serving plate. Repeat this until all the bread mal poories are made.
To serve, place a bread malpuas on a plate, top it with whipping cream or ice cream and garnish with a strawberry or cherry.
Makes six bread malpuas.
Thanks to Mrs. Suguna Rao for sharing this recipe.
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