Name: Neer Dosa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
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)

CraftMyMeals

Coconut Egg Curry & Neer Dosa Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Eggs
- Take the 8 hard-boiled and peeled eggs.
- Using a small knife, make 2-3 shallow, lengthwise slits on each egg. This is crucial for the eggs to absorb the gravy's flavor.
- Set the prepared eggs aside.
2
Sauté Aromatics
- Heat 2 tbsp of coconut oil in a wide pan or kadai over medium heat.
- Add the sliced onions and sauté for 7-8 minutes until they become soft and translucent, with the edges just starting to turn golden.
- Add the ginger-garlic paste, slit green chilies, and 1 sprig of curry leaves. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala Base
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, and coriander powder.
- Stir continuously for 30-40 seconds until the spices are fragrant. Be careful not to let them burn.
- Add the chopped tomatoes and salt. Mix well and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy, and you see oil separating from the masala.
4
Simmer the Curry
- Pour in the thin coconut milk, stirring to combine everything and scraping any bits from the bottom of the pan.
- Bring the gravy to a gentle simmer over medium heat.
- Carefully place the slit hard-boiled eggs into the gravy. Allow it to simmer for 4-5 minutes, so the eggs absorb the flavors.
5
Finish with Thick Coconut Milk
- Lower the heat to the minimum setting. Pour in the thick coconut milk and sprinkle the garam masala over the top.
- Stir gently to combine. Heat through for just 1-2 minutes. It is very important not to let the curry boil after adding thick coconut milk, as it can curdle.
- Turn off the heat.
6
Prepare the Tempering (Tadka)
- In a small, separate pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
- Add the mustard seeds and wait for them to splutter completely.
- Add the broken dried red chilies and the remaining sprig of curry leaves. Sauté for a few seconds until the leaves turn crisp and aromatic.
- Immediately pour this hot tempering over the prepared egg curry.
7
Rest and Serve
- Cover the pan and let the curry rest for at least 10-15 minutes. This allows the flavors to meld and deepen.
- Serve the delicious Kerala Egg Curry hot with appam, idiyappam, parotta, or steamed rice.

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.

Egg Curry with Coconut with Neer Dosa

Nutrition per Serving

Recipes in this Meal

1. Egg Curry with Coconut

Ingredients

2. Neer Dosa

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About Egg Curry with Coconut with Neer Dosa

Instructions

Ingredients

Instructions