non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
570 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Protein-packed, crispy Moong Dal Dosa with tangy Ginger Chutney and a sunny-side up egg. Perfect for busy mornings!
A healthy and protein-packed South Indian crepe made from whole green moong dal. Known as Pesarattu in Andhra Pradesh, this gluten-free dosa is crispy, savory, and traditionally topped with finely chopped onions and green chilies for a delightful crunch. It's an excellent no-fermentation breakfast option.
Serving size: 1 serving
A fiery and tangy South Indian condiment, also known as Allam Pachadi, that perfectly balances the heat of fresh ginger with the sweetness of jaggery and sourness of tamarind. It's a zesty, versatile accompaniment for idli, dosa, pesarattu, and rice dishes.
The art of the perfect sunny side up egg is simple: crispy edges, fully cooked whites, and a gloriously runny yolk. A quick, protein-packed breakfast popular across India, often called a 'half fry'.
Serving size: 1 serving
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Protein-packed, crispy Moong Dal Dosa with tangy Ginger Chutney and a sunny-side up egg. Perfect for busy mornings!
This udupi dish is perfect for breakfast. With 563.99 calories and 25.919999999999998g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
Rinse the whole green gram and raw rice under running water 2-3 times. Place them in a large bowl and cover with plenty of fresh water. Allow them to soak for at least 4 to 6 hours, or overnight.
Once soaked, drain the water completely. Transfer the soaked dal and rice to a high-speed blender. Add the chopped ginger, green chilies, cumin seeds, and salt.
Add about 1/2 cup of water and begin grinding. Gradually add more water, a tablespoon at a time, until you get a smooth, pourable batter. The consistency should be similar to pancake batter - not too thick and not too watery. Transfer the batter to a mixing bowl and stir in the asafoetida.
Heat a non-stick or cast-iron tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with a few drops of oil using a paper towel or half an onion.
Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Working quickly, use the back of the ladle to spread the batter outwards in a circular motion, forming a thin, even crepe. Aim for a diameter of about 7-8 inches.
Immediately sprinkle a generous amount of finely chopped onion and coriander leaves over the surface of the dosa. Gently press them into the batter with a spatula. Drizzle about 1/2 teaspoon of oil around the edges and on top.
Cook for 2-3 minutes, or until the bottom surface turns golden brown and crisp, and the edges begin to lift from the tawa. There is no need to flip the dosa.
Fold the dosa in half and serve immediately. Repeat the process with the remaining batter, greasing the tawa lightly between each dosa. Serve hot with ginger chutney (Allam Pachadi) or coconut chutney.
Serving size: 1 serving
Prepare Tamarind and Ginger: Place the seedless tamarind in a small bowl and pour 1/4 cup of hot water over it. Let it soak for 15-20 minutes to soften. While it soaks, peel and roughly chop the ginger.
Sauté Lentils and Chilies: Heat 2 tablespoons of gingelly oil in a heavy-bottomed pan over low-medium heat. Add the urad dal and chana dal. Sauté for 2-3 minutes, stirring continuously, until they turn light golden and aromatic. Add the dry red chilies and continue to sauté for another minute until they puff up slightly. Ensure the dals don't burn.
Cook the Ginger: Add the chopped ginger to the same pan. Sauté for 5-7 minutes on low heat, stirring frequently. The ginger should lose its raw, pungent smell, become fragrant, and get lightly browned at the edges. This step is crucial for developing a deep, mellow flavor. Turn off the heat and allow the mixture to cool completely.
Grind the Chutney: Once cooled, transfer the sautéed mixture to a blender or mixie jar. Squeeze the pulp from the soaked tamarind directly into the jar, discarding any fibers. Add the grated jaggery and salt. Grind to a thick, smooth paste. If needed, add 1-2 tablespoons of the leftover tamarind water to aid grinding, but avoid adding too much to maintain a thick consistency.
Prepare the Tempering (Tadka): In a small pan, heat the remaining 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter completely. Immediately add the asafoetida and curry leaves (be careful as they will splutter). Sauté for 20-30 seconds until the curry leaves are crisp.
Heat a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt and bubble gently.
Carefully crack the eggs into the pan, making sure not to break the yolks. Leave some space between them if cooking together.
Cook gently for 2-3 minutes. The egg whites should be opaque and set, but the yolk should still be liquid and jiggly. For faster cooking of the whites, you can cover the pan with a lid for the last minute.
Sprinkle with salt and freshly ground black pepper. Carefully slide the eggs onto a plate using a spatula and serve immediately.
Combine and Store: Pour the hot tempering over the ground chutney and mix thoroughly. The chutney is ready to serve. For best flavor, let it rest for a few hours. Store in a clean, airtight glass jar in the refrigerator.