A classic Mangalorean delicacy featuring fresh clams cooked with roasted coconut and a fragrant blend of spices. This semi-dry dish is spicy, tangy, and bursting with coastal flavors.
Prep25 min
Cook30 min
Servings4
Serving size: 1 cup
469cal
40gprotein
31gcarbs
21g
Ingredients
1 kg Clams (In shell, also known as Marwai or Kube)
1 cup Fresh Grated Coconut
5 pcs Byadgi Red Chillies (For color and mild heat)
3 pcs Guntur Red Chillies (For sharp heat, adjust to taste)
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.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
Aromatic Marwai Sukka with melt-in-mouth Neer Dosa! A soul-satisfying, perfectly spiced lunch.
This udupi dish is perfect for lunch. With 936.8299999999999 calories and 51.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Roughly chopped)
8 pcs Garlic Cloves
1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in warm water)
0.5 tsp Turmeric Powder
3 tbsp Coconut Oil
1 sprig Curry Leaves (About 10-12 leaves)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
3 tbsp Water (For grinding the masala)
Instructions
1
Clean and Prepare the Clams
Rinse the clams under cold running water. Scrub the shells with a stiff brush to remove any mud or grit.
Soak the cleaned clams in a large bowl of salted water for 30 minutes. This helps them expel any internal sand.
In a large pot, add the drained clams and 1 cup of water. Cover and steam on high heat for 5-7 minutes, shaking the pot occasionally, until the shells open.
Drain the clams immediately, reserving about 1/2 cup of the clam broth. Discard any clams that did not open.
Once cool enough to handle, you can either remove the meat from the shells or keep the meat attached to one half of the shell for a traditional presentation.
2
Roast the Sukka Masala Spices
In a heavy-bottomed pan or kadai, dry roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds on low-medium heat for 2-3 minutes until they become fragrant.
Add the fresh grated coconut to the pan. Continue roasting, stirring continuously, for 6-8 minutes until the coconut turns a deep, reddish-brown color. Be careful not to burn it.
Remove the mixture from the heat and allow it to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted coconut and spice mixture to a grinder or mixie jar.
Add the chopped ginger, garlic cloves, and tamarind paste.
Grind to a coarse paste. Add 2-3 tablespoons of water, a little at a time, only as needed to facilitate grinding. The paste should be thick, not watery.
4
Cook the Marwai Sukka
Heat the coconut oil in the same wide pan or kadai over medium heat.
Add the finely chopped onions and curry leaves. Sauté for 6-7 minutes until the onions are soft and golden brown.
Add the turmeric powder and sauté for another 30 seconds.
Add the ground sukka masala paste. Cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see oil starting to separate from the edges of the masala.
Add the prepared clams (with or without shells), the reserved 1/2 cup of clam broth, and salt. Gently mix to coat the clams evenly with the masala.
Cover the pan and cook on a medium-low flame for 5-8 minutes, allowing the clams to absorb the rich flavors of the masala.
Uncover and continue to cook for another 2-4 minutes, stirring gently, until the dish reaches a semi-dry consistency and the masala clings to the clams.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with Neer Dosa, Sannas, or steamed rice.
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.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
