non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
566 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Aromatic Chicken Ghee Roast with soft Pundi - a perfectly spiced, homestyle comfort food delight.
A fiery and tangy chicken delicacy from Mangalore, slow-roasted in a vibrant red chili masala and generous amounts of ghee. This iconic dish is packed with bold flavors and pairs perfectly with neer dosa or steamed rice.
Serving size: 1 cup
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Aromatic Chicken Ghee Roast with soft Pundi - a perfectly spiced, homestyle comfort food delight.
This udupi dish is perfect for dinner. With 753.1600000000001 calories and 38.06g of protein per serving, it's a nutritious choice for your meal plan.
In a bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and 0.5 tsp of salt. Mix well to coat all the pieces evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
Soak both types of red chilies in hot water for 15 minutes to soften them. Drain and set aside. In a dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds. Roast for 2-3 minutes until they become aromatic. Be careful not to burn them. In a blender, combine the soaked red chilies, roasted spices, garlic cloves, ginger, and tamarind paste. Add a few tablespoons of water and grind to a very smooth, thick paste. Set aside.
Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns golden brown. Add the prepared ghee roast masala paste and cook for 5-7 minutes, stirring continuously, until the raw smell disappears and you see ghee separating from the sides of the masala. Add the marinated chicken to the pan. Mix well to coat the chicken with the masala. Sauté on medium-high heat for 5-6 minutes until the chicken is lightly seared.
Add 0.5 cup of water, the remaining 0.5 tsp of salt, grated jaggery (if using), and curry leaves. Stir everything together. Bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking. Once the chicken is cooked, remove the lid and increase the heat to medium. Sauté for another 3-4 minutes until the gravy thickens and clings to the chicken pieces, achieving a semi-dry consistency. Drizzle the remaining 1 tbsp of ghee over the top. Serve hot.
Serving size: 4 pieces
Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.
Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.
Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.
Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.
Steam the Pundi Gatti: Arrange the shaped dumplings on a greased steamer plate or idli stand, ensuring they have space between them for even cooking. Place the plate inside a steamer or pressure cooker (without the whistle) that has 1-2 inches of boiling water at the bottom. Cover and steam on medium heat for 15-20 minutes. The pundi are cooked when they appear shiny and a toothpick inserted into the center comes out clean.
Rest and Serve: Turn off the heat and let the pundi gatti rest in the steamer for 5 minutes before opening the lid. This prevents them from becoming sticky. Carefully remove the dumplings and serve hot with coconut chutney, sambar, or a spicy tomato chutney.