Tender, succulent mutton chops marinated in a blend of aromatic spices, pressure-cooked to perfection, and then pan-fried until beautifully browned. A classic Indian appetizer or side dish that's packed with bold flavors.
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.
Tender, perfectly spiced Mutton Chops Fry with delicate neer dosa – a protein-packed comfort food!
This konkani dish is perfect for breakfast. With 743.78 calories and 60.35g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(Freshly ground preferred)
1.5 tsp Salt (Adjust to taste)
0.5 cup Water (For pressure cooking)
4 tbsp Vegetable Oil (For frying)
1 pcs Onion (Large, thinly sliced)
3 pcs Green Chili (Slit lengthwise)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton Chops
Rinse the mutton chops thoroughly and pat them completely dry with paper towels.
In a large mixing bowl, combine the curd, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt. Whisk until you have a smooth, uniform marinade.
Add the mutton chops to the marinade, ensuring each chop is evenly and generously coated.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
2
Pressure Cook the Chops
Transfer the marinated mutton chops and all the marinade into a pressure cooker.
Add 1/2 cup of water. Do not add more, as the mutton will release its own juices.
Secure the lid and pressure cook on medium heat for 5-6 whistles, which should take about 15-20 minutes, or until the mutton is tender and cooked through.
Allow the pressure to release naturally. Open the cooker and check the mutton for tenderness.
If there is significant liquid remaining, turn the heat to high and cook with the lid off, stirring occasionally, until the water evaporates and the masala thickens to coat the chops.
3
Fry the Mutton Chops
Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
Add the thinly sliced onions and sauté for 5-7 minutes until they turn golden brown and crisp at the edges.
Add the slit green chilies and curry leaves. Fry for another minute until they become fragrant.
Carefully place the pressure-cooked mutton chops in the pan in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 8-10 minutes, turning the chops every 2-3 minutes, until all sides are deeply browned and have a delicious crust. The masala should be well-roasted and cling to the chops.
4
Garnish and Serve
Once the chops are perfectly fried, turn off the heat.
Garnish with freshly chopped coriander leaves.
Serve immediately with lemon wedges and sliced onions on the side. It pairs well with roti, naan, or as a standalone appetizer.
Servings4
Serving size: 1 serving
346cal
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.
