Tender mutton chops simmered in a rich, aromatic masala of onions, tomatoes, and fragrant Indian spices. This hearty dish is perfect with naan or rice for a satisfying meal.
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.
Melt-in-mouth Mutton Chops Masala with delicate Neer Dosa – a rich, aromatic, protein-packed dinner.
This udupi dish is perfect for dinner. With 786.74 calories and 49.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pieces Green Cardamom Pods (lightly crushed)
1 piece Bay Leaf
2 pieces Onion (medium, finely chopped)
1 cup Tomato Puree (from 3 medium tomatoes)
2 pieces Green Chili (slit lengthwise)
1 tsp Kashmiri Red Chili Powder (for color)
1 tsp Cumin Powder
1 tsp Garam Masala
1 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton Chops
In a large bowl, combine the mutton chops, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
Mix thoroughly, ensuring each chop is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor and tenderness.
2
Pressure Cook for Tenderness
Transfer the marinated mutton chops along with the entire marinade into a pressure cooker.
Add 1 cup of water and stir gently.
Secure the lid and cook on medium-high heat for 6-7 whistles, or approximately 20-25 minutes, until the chops are about 90% cooked and tender.
Turn off the heat and allow the pressure to release naturally. This is crucial for keeping the meat moist. Once safe, open the cooker, separate the chops from the stock, and set both aside.
3
Create the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they are deep golden brown. This 'bhunao' step is key to the rich flavor of the gravy.
4
Develop the Gravy
Add the slit green chilies and sauté for another 30 seconds.
Pour in the tomato puree. Cook for 7-8 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
Stir in the Kashmiri red chili powder, cumin powder, and the remaining 0.5 tsp of salt. Cook for 2 more minutes until the raw smell of the spices disappears.
5
Combine Chops and Gravy
Gently add the pressure-cooked mutton chops to the pan. Stir carefully to coat them completely with the masala without breaking them.
Pour in the reserved mutton stock from the pressure cooker. Bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the chops to absorb the masala flavors and the gravy to thicken to the desired consistency.
6
Finish and Rest
Sprinkle the garam masala over the curry and stir gently to combine.
Turn off the heat and garnish with freshly chopped coriander leaves.
Cover the pan and let the curry rest for at least 10 minutes before serving. This helps the flavors to meld beautifully.
Serve hot with naan, roti, or steamed basmati 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.
