Crispy, golden potato fritters (bondas) are tossed in a fragrant, dry-roasted Mangalorean spice and coconut masala. This dish is a delightful combination of soft filling, crunchy exterior, and bold, savory flavors.
Prep25 min
Cook35 min
Servings4
Serving size: 3 pieces
537cal
12gprotein
60gcarbs
31g
Ingredients
500 g Potatoes (about 4 medium, boiled and peeled)
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.
Flavorful, protein-packed Bondas Sukka with delicate Neer Dosa - a homestyle treat for your taste buds!
This mangalorean and udupi dish is perfect for lunch or dinner. With 882.44 calories and 18.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Coriander Leaves (chopped, divided)
1.5 tsp Salt (divided, adjust to taste)
2 cup Oil (for deep frying)
1 cup Grated Coconut (fresh or desiccated)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
5 pcs Dried Red Chilies (preferably Byadgi for color)
2 tbsp Vegetable Oil (for the sukka masala)
2 pcs Onion (medium, finely chopped)
1 tbsp Ginger-Garlic Paste
1 pcs Tomato (medium, finely chopped)
1 tsp Tamarind Paste
0.75 cup Water (for the batter, as needed)
Instructions
1
Prepare the Sukka Masala Powder
In a dry pan over low heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
In the same pan, roast the grated coconut on low heat, stirring continuously until it turns light golden brown and aromatic. Be careful not to burn it.
Once both the spices and coconut have cooled completely, grind them together in a spice grinder to a slightly coarse powder. Do not add any water. Set this sukka masala powder aside.
2
Prepare the Potato Filling
In a bowl, mash the boiled and peeled potatoes until smooth.
Heat 1 tsp of oil in a small pan. Add mustard seeds and let them splutter.
Add the finely chopped ginger and green chilies, and sauté for 30 seconds.
Pour this tempering over the mashed potatoes. Add 0.5 tsp turmeric powder, 2 tbsp of the chopped coriander leaves, and 1 tsp salt.
Mix everything thoroughly. Allow the mixture to cool, then divide and shape it into 12 small, equal-sized balls.
3
Make the Bonda Batter
In a mixing bowl, combine the besan, rice flour, 0.25 tsp turmeric powder, red chili powder, hing, and 0.5 tsp salt.
Gradually add about 3/4 cup of water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
4
Fry the Bondas
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Dip each potato ball into the batter, ensuring it's evenly coated, and let any excess batter drip off.
Carefully slide the coated balls into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crisp all over.
Remove the fried bondas with a slotted spoon and drain them on a wire rack or paper towels. Set aside.
5
Assemble the Bondas Sukka
Heat 2 tbsp of vegetable oil in a wide pan or wok over medium heat.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they turn soft and mushy.
Stir in the prepared sukka masala powder and a pinch of salt. Sauté for 2-3 minutes until the masala is well-cooked and fragrant.
Mix in the tamarind paste. If the masala seems too dry, sprinkle 1-2 tbsp of water to loosen it slightly.
Gently add the fried bondas to the pan. Toss carefully to coat all the bondas evenly with the sukka masala. Cook for just 1-2 minutes to heat through.
Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately while the bondas are still crisp.
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.