Hard-boiled eggs tossed in a fiery, tangy Mangalorean masala, slow-roasted in rich ghee. This iconic dish from coastal Karnataka is packed with flavor and pairs perfectly with neer dosa or steamed rice.
A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
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.
Crispy, aromatic Egg Ghee Roast with light neer dosa - a protein-packed, energy-giving delight.
This konkani dish is perfect for lunch. With 953.92 calories and 26.9g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
10 leaves Curry Leaves
0.25 tsp Turmeric Powder
0.5 tsp Jaggery (powdered)
1 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
0.5 cup Water (hot, for soaking and grinding)
Instructions
1
Boil and Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2
Prepare the Ghee Roast Masala Paste
In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.
3
Cook the Masala
Heat the ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
Add the curry leaves and sauté for another 30 seconds until they turn crisp.
Add the ground masala paste, turmeric powder, and salt to the pan. Mix everything well.
Reduce the heat to low-medium and cook the masala for 10-12 minutes, stirring frequently. The key is to cook it until the raw smell disappears, the paste darkens to a deep red, and you see ghee separating from the sides of the masala.
4
Roast the Eggs
Once the masala is well-cooked, add the slit, hard-boiled eggs to the pan.
Gently toss and fold the eggs with the masala, ensuring each egg is thoroughly coated. Be careful not to break the eggs.
Sprinkle the powdered jaggery and drizzle the fresh lemon juice over the eggs. Mix gently to combine.
Continue to roast on low heat for another 4-5 minutes, allowing the eggs to absorb the rich, tangy, and spicy flavors of the masala.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Egg Ghee Roast hot with traditional accompaniments like Neer Dosa, Appam, or simply with steamed rice.
293cal
6gprotein
60gcarbs
3gfat
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.
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.
