A vibrant and tangy prawn curry from the coastal region of Mangalore. This dish features a rich, aromatic coconut-based gravy spiced with roasted red chilies and tamarind, a perfect pairing with steamed rice or neer dosa.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
556cal
35gprotein
51gcarbs
Ingredients
500 g Prawns (Cleaned and deveined)
3 tbsp Coconut Oil (Divided)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
7 pcs Dried Byadgi Chilies (Soak in hot water for 15 minutes before grinding)
1 small Onion (Roughly chopped, for the masala paste)
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.
Aromatic, protein-packed Prawn Gassi paired with delicate Neer Dosa – a truly soul-satisfying meal.
This udupi dish is perfect for dinner. With 900.7 calories and 41.97g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
1 inch
Ginger
(Peeled and roughly chopped)
0.5 tsp Turmeric Powder
1.5 cup Grated Coconut (Fresh or thawed frozen)
2 tbsp Tamarind Pulp (Extracted from a small lime-sized ball of tamarind)
1 sprig Curry Leaves
1.5 cup Water (Divided - 0.5 cup for grinding and 1 cup for gravy)
1.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Masala Ingredients
Soak the dried Byadgi chilies in hot water for 15-20 minutes to soften them. This helps in achieving a smooth paste.
While the chilies soak, prepare the tamarind pulp if using whole tamarind.
2
Roast Spices
Heat 1 tbsp of coconut oil in a small pan over low-medium heat.
Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1-2 minutes until they become fragrant, stirring continuously.
Add the roughly chopped small onion, garlic cloves, and ginger. Sauté for 3-4 minutes until the onion softens. Turn off the heat and let the mixture cool completely.
3
Grind the Masala Paste
In a high-speed blender, combine the cooled roasted spice mixture, soaked and drained red chilies, grated coconut, turmeric powder, and tamarind pulp.
Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste should be completely smooth for the best gravy texture.
4
Cook the Curry Base
Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped medium onion and sauté for 6-8 minutes until it turns soft and golden brown.
Add the curry leaves and sauté for another 30 seconds until they sizzle and release their aroma.
5
Simmer the Gravy
Add the ground masala paste to the pot. Stir well and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the sides of the paste.
Pour the remaining 1 cup of water into the blender jar, swirl it around to collect any leftover paste, and add this water to the pot. Add salt and mix well.
Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5 minutes for the flavors to meld.
6
Cook the Prawns
Gently add the cleaned and deveined prawns to the simmering gravy.
Cook for just 3-5 minutes, or until the prawns turn pink and curl up. Do not overcook, as they will become tough and rubbery.
Turn off the heat as soon as the prawns are cooked.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, neer dosa, or sannas (steamed rice cakes).
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.
