A classic Mangalorean delight where tender chicken is coated in a fragrant, dry-roasted spice blend and toasted coconut. It's a semi-dry dish bursting with savory, tangy, and spicy flavors, perfect with flatbreads or rice.
Prep25 min
Cook40 min
Servings4
Serving size: 1 cup
370cal
32gprotein
19gcarbs
20g
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
2 tbsp Curd (Plain, full-fat)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
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.
Perfectly spiced chicken sukka with delicate, melt-in-mouth neer dosa – a protein-packed, crispy delight!
This konkani and mangalorean dish is perfect for lunch or snack or dinner. With 714.8399999999999 calories and 39.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Peppercorns
5 pcs Byadgi Chilies (Dried red chilies)
4 pcs Cloves
1 inch Cinnamon Stick
0.75 cup Fresh Grated Coconut (Do not use desiccated)
3 tbsp Ghee (Can substitute with coconut oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (About 1 sprig)
1 tsp Tamarind Paste
2 tbsp Warm Water (For dissolving tamarind paste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, turmeric powder, Kashmiri red chili powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the chicken marinate for at least 25 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Heat a small, dry pan over low-medium heat.
Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadgi chilies, cloves, and the cinnamon stick.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
3
Roast the Coconut
In the same pan, add the fresh grated coconut.
Roast on low heat, stirring frequently, for about 5-7 minutes until it becomes aromatic, dry, and turns a uniform golden-brown color.
Immediately transfer the roasted coconut to a separate plate to stop the cooking process. Set aside.
4
Cook the Base and Chicken
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring to brown all sides.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir occasionally to prevent sticking.
5
Combine and Finish
Once the chicken is tender and fully cooked, add the freshly ground sukka masala and the remaining 0.5 tsp of salt. Mix well to coat the chicken.
In a small bowl, mix the tamarind paste with 2 tbsp of warm water to create a thin liquid. Pour this into the pan.
Add the roasted coconut and stir everything together.
Cook on medium heat for another 3-5 minutes, stirring continuously, until the masala and coconut cling to the chicken pieces and the dish is semi-dry.
Garnish with freshly chopped coriander leaves and serve hot.
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.
