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)

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Egg Gassi & Neer Dosa Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Prepare the eggs: Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the flavors of the curry. Set aside.
2
Roast the spices: Heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 2-3 minutes, stirring frequently, until they become fragrant. Add the Byadgi and Guntur red chilies and roast for another minute until they puff up slightly. Remove all spices from the pan and let them cool.
3
Grind the masala paste: In a high-speed blender or grinder jar, combine the cooled roasted spices, grated coconut, garlic cloves, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
4
Sauté the aromatics: Heat 2 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and light golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Cook the curry: Add the ground gassi masala paste to the pan. Sauté for 6-8 minutes, stirring continuously, until the masala is well-cooked, darkens slightly, and you see oil separating from the sides. Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.
6
Simmer and add eggs: Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld. Gently slide the slit hard-boiled eggs into the simmering curry. Let them cook in the gravy for 2-3 minutes, gently spooning some curry over them.
7
Prepare the tempering (tadka): While the eggs are simmering, heat the remaining 1 tablespoon of coconut oil in a small tadka pan. Once hot, add the mustard seeds and let them splutter completely. Add the curry leaves and sauté for a few seconds until crisp. Immediately pour this tempering over the egg curry.
8
Garnish and serve: Garnish with fresh chopped coriander leaves. Serve the Egg Gassi hot with neer dosa, appam, sannas, 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 Gassi with Neer Dosa

Nutrition per Serving

Recipes in this Meal

1. Egg Gassi

Ingredients

2. Neer Dosa

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About Egg Gassi with Neer Dosa

Instructions

Ingredients

Instructions