A classic Udupi-style curry where bitter gourd is cooked in a flavorful blend of sweet, sour, and spicy coconut masala. This traditional Karnataka dish, also known as Hagalakayi Menaskai, is a unique and delicious way to enjoy bitter gourd.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
313cal
4gprotein
30gcarbs
22g
Ingredients
250 g Bitter Gourd (About 2 medium, sliced into thin rounds)
1.25 tsp Salt (Divided use)
0.25 tsp Turmeric Powder
4 tbsp Coconut Oil (Divided use)
1.5 tbsp Tamarind Pulp (Thick pulp, from a small lemon-sized ball)
Delicate, lacy rice crepes from Mangalorean cuisine. Made with a thin, watery rice batter, these soft dosas are naturally vegan and gluten-free. The name 'Neer Dosa' literally translates to 'Water Dosa', highlighting the batter's unique consistency. Perfect with coconut chutney or a spicy curry. Note: This recipe requires a minimum of 4 hours of soaking time for the rice, which is not included in the prep time.
Tangy Bitter Gourd Menaskai with melt-in-mouth Neer Dosa. A unique, gut-friendly combo that's surprisingly delicious!
This udupi dish is perfect for dinner. With 658.39 calories and 11.2g of protein per serving, it's a nutritious choice for your meal plan.
fat
5 pcs Dried Red Chilies (Byadagi or Kashmiri for color and mild heat)
2 tsp Sesame Seeds
0.25 tsp Fenugreek Seeds
0.25 tsp Hing (Asafoetida)
0.75 cup Grated Coconut (Fresh is preferred)
2 cup Water (For grinding and gravy, as needed)
1 tsp Mustard Seeds (For tempering)
10 pcs Curry Leaves (About 1 sprig)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourd, trim the ends, and slice into thin rounds (about 1/4 inch thick). Discard any tough, mature seeds.
In a bowl, toss the slices with 0.5 tsp of salt and the turmeric powder. Mix well and let it rest for 20 minutes.
After resting, firmly squeeze the bitter gourd slices with your hands to extract as much bitter juice as possible. Discard the juice.
2
Fry the Bitter Gourd
Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add the squeezed bitter gourd slices and shallow-fry, stirring occasionally, for about 10-12 minutes until they are golden brown and crisp at the edges.
Using a slotted spoon, remove the fried slices from the pan and set them aside.
3
Roast Spices for Masala
In the same pan, on low-medium heat, add the urad dal and chana dal. Roast for 1-2 minutes until they turn light golden.
Add the coriander seeds, fenugreek seeds, and dried red chilies. Sauté for another minute until the spices are fragrant. Be careful not to burn the fenugreek seeds.
Add the sesame seeds and roast for 30 seconds until they begin to pop.
Turn off the heat, add the hing, and give it a final stir. Let this spice mixture cool down completely.
4
Grind the Masala Paste
Transfer the cooled roasted spices to a high-speed blender or grinder jar.
Add the grated coconut and about 0.5 cup of water.
Grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, if needed to achieve a smooth consistency.
5
Cook the Curry
Pour the ground masala paste into the same pan.
Add the tamarind pulp, grated jaggery, and the remaining 0.75 tsp of salt.
Add about 1.5 cups of water and whisk well to combine everything into a smooth gravy.
Bring the gravy to a boil over medium heat. Then, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, until the raw smell of the masala disappears and the gravy thickens slightly.
6
Combine and Temper
Add the fried bitter gourd slices back into the simmering gravy. Stir gently to coat and cook for another 2-3 minutes for the slices to absorb the flavors.
For the tempering (tadka), heat the remaining 1 tbsp of coconut oil in a small pan.
Once hot, add the mustard seeds and let them splutter completely.
Add the curry leaves and fry for a few seconds until they turn crisp.
Pour this hot tempering over the curry. Mix well and turn off the heat.
Let the Bitter Gourd Menaskai rest for at least 15 minutes before serving to allow the flavors to meld together.
Servings4
Serving size: 4 dosas
345cal
7gprotein
71gcarbs
4gfat
Ingredients
2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice)
4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter)
0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For greasing the tawa)
Instructions
1
Soak the Rice (4-6 hours)
Rinse the rice thoroughly under running water 3-4 times, or until the water runs clear.
Soak the rinsed rice in ample fresh water for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak.
2
Prepare the Batter (10 minutes)
Drain all the water from the soaked rice completely.
Transfer the drained rice and optional grated coconut to a high-speed blender or wet grinder.
Add 1 cup of water and blend for 3-5 minutes until you get a completely smooth, fine paste with no grit. You may need to do this in batches depending on your blender size.
Pour the thick batter into a large mixing bowl. Add the remaining 3.5 cups of water and salt.
Whisk thoroughly to combine. The final batter should be very thin and free-flowing, with the consistency of thin buttermilk or milk. This is the key to lacy dosas.
3
Cook the Neer Dosas (25 minutes)
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is hot enough.
Lightly grease the hot tawa with a few drops of oil using a paper towel or half an onion.
Stir the batter well from the bottom each time before making a dosa, as the rice flour settles very quickly.
Take a full ladle of batter and pour it quickly onto the hot tawa, starting from the edges and moving towards the center in a circular motion. Do not try to spread it. The batter will naturally form a lacy pattern.
Drizzle a few drops of oil around the edges if desired.
Cover the tawa with a lid and cook for about 60-90 seconds on medium heat. The dosa cooks with the trapped steam and does not need to be flipped.
Once cooked, the edges will begin to lift away from the pan and the surface will look cooked (no raw batter visible).
Gently fold the dosa in half, and then into a quarter (triangle shape). Remove it from the tawa and place it in a casserole to keep warm.
4
Repeat and Serve
Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa before each dosa.
Serve the Neer Dosas immediately while they are hot and soft, with coconut chutney, sambar, or a spicy curry like Mangalorean Chicken Ghee Roast or Vegetable Kurma.
