A fiery and tangy Mangalorean egg curry made with a roasted spice paste, coconut, and tamarind. This bold, flavorful dish pairs perfectly with neer dosa or steamed rice for a coastal Indian feast.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup curry with 2 eggs)
386cal
16gprotein
23gcarbs
Ingredients
8 pcs Eggs (Large, hard-boiled)
6 pcs Byadgi Chillies (Dried, for color)
4 pcs Guntur Chillies (Dried, for heat)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
0.75 cup Grated Coconut (Fresh or frozen (thawed))
1.5 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/2 cup warm water)
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.
Tangy Egg Pulimunchi with delicate Neer Dosa – a protein-rich, perfectly spiced dinner!
This mangalorean dish is perfect for dinner. With 730.5999999999999 calories and 23.29g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
2 pcs
Onion
(Medium-sized; 1 roughly chopped for paste, 1 finely chopped for gravy)
6 pcs Garlic Cloves
1 inch Ginger (Peeled and roughly chopped)
0.5 tsp Turmeric Powder
3 tbsp Coconut Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves (Fresh)
1.25 tsp Salt (Adjust to taste)
2 cup Water (About 1/2 cup for grinding and 1.5 cups for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Tamarind
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the eggs and make 2-3 shallow slits on each one. Set aside.
If using whole tamarind, soak it in 1/2 cup of warm water for 15 minutes. Squeeze to extract a thick pulp, then strain and discard the solids.
2
Dry Roast Spices
In a dry skillet over low-medium heat, add the Byadgi chillies, Guntur chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them.
Remove from the heat and allow the spices to cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a high-speed blender.
Add the grated coconut, roughly chopped onion, garlic cloves, ginger, turmeric powder, and tamarind paste (or pulp).
Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed, adding a little more water if necessary to achieve a smooth consistency.
4
Prepare the Curry Base
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the curry leaves and sauté for 30 seconds until they turn crisp and aromatic.
Add the finely chopped onion and sauté for 6-8 minutes, until it becomes soft, translucent, and lightly golden.
5
Cook the Masala and Simmer
Add the ground masala paste to the pan. Sauté on medium-low heat for 8-10 minutes, stirring frequently, until the raw aroma disappears and oil begins to separate from the masala.
Pour in 1.5 cups of water and add salt. Stir well to combine, ensuring there are no lumps.
Bring the gravy to a boil, then reduce the heat to low, cover, and let it simmer for 5-7 minutes to allow the flavors to meld.
6
Add Eggs and Finish
Gently slide the slit hard-boiled eggs into the simmering gravy.
Spoon the gravy over the eggs to coat them well. Continue to simmer for another 5 minutes, allowing the eggs to absorb the flavors.
Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves and turn off the heat.
Let the curry rest for at least 10 minutes before serving for the best taste.
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.
