A fiery and aromatic South Indian curry where hard-boiled eggs are simmered in a rich gravy made from freshly roasted spices and coconut. A true taste of the Chettinad region, perfect for a hearty meal.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 eggs)
355cal
16gprotein
19gcarbs
26g
Ingredients
8 piece Egg (Large size)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 piece Dried Red Chili (Adjust to your spice preference)
1 inch Cinnamon Stick
4 piece Cloves
1 piece Star Anise
0.5 cup Grated Coconut (Fresh or frozen, unsweetened)
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.
Aromatic, perfectly spiced Chettinad Egg Masala with melt-in-mouth Neer Dosa. A protein-packed comfort meal!
This chettinad dish is perfect for dinner. With 699.99 calories and 23.25g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 tbsp Sesame Oil (Gingelly oil is preferred for authenticity)
1 tsp Mustard Seeds
12 piece Curry Leaves
2 medium Onion (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 medium Tomato (Pureed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil.
Cook for 10 minutes to hard-boil, then drain and transfer to an ice bath to stop the cooking.
Once cool, peel the eggs and gently make 2-3 shallow slits on each one. This helps them absorb the masala. Set aside.
2
Roast and Grind the Chettinad Masala
In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise.
Dry roast for 2-3 minutes until the spices are fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
Remove from heat and allow the mixture to cool completely.
Transfer the cooled spices to a blender, add a few tablespoons of water, and grind to a smooth, thick paste.
3
Prepare the Gravy Base
Heat sesame oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Curry
Add the tomato puree and cook for 4-5 minutes until it thickens and you see oil separating at the edges.
Add the turmeric powder and the ground Chettinad masala paste. Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and aromatic.
Pour in 1.5 cups of water and add salt. Stir well to combine everything, ensuring there are no lumps.
Bring the gravy to a gentle boil.
5
Simmer and Finish
Carefully slide the slit hard-boiled eggs into the boiling gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggs to soak up the rich flavors.
Uncover and check the consistency. If it's too thick, add a splash of hot water. Adjust salt if needed.
Turn off the heat and garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
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.
