Chicken Ghee Roast, Neer Dosa and Onion Salad

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. 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. 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. 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. 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.

Ingredients

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.