A rich and aromatic Mangalorean curry featuring tender mutton pieces simmered in a fiery, tangy coconut-based gravy. This authentic recipe balances spice from roasted red chilies with the creaminess of coconut and a hint of tamarind.
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.
Prep15 min
Cook25 min
Soak240 min
About Mutton Gassi with Neer Dosa
Aromatic Mutton Gassi with soft Neer Dosa - a perfectly spiced, soul-satisfying dinner.
This udupi dish is perfect for dinner. With 782.76 calories and 44.65g of protein per serving, it's a nutritious choice for your meal plan.
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10 whole Dried Red Chillies (Byadgi or Kashmiri recommended for color)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
1 tsp Turmeric Powder (divided)
1 cup Grated Coconut (fresh or frozen)
15 g Tamarind (soaked in 1/4 cup warm water)
1.5 tsp Salt (or to taste, divided)
3 cups Water (divided, for pressure cooking and gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a pressure cooker, combine the mutton pieces, 1/2 tsp of turmeric powder, 1 tsp of salt, and 2 cups of water.
Mix everything well. Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender and cooked through.
Allow the pressure to release naturally. Once safe to open, set aside the cooked mutton along with its stock.
2
Prepare the Gassi Masala Paste
Heat a small pan over low heat. Dry roast the dried red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
In the same pan, add 1 tbsp of coconut oil. Add the chopped ginger, garlic, and one of the chopped onions. Sauté for 5-6 minutes until the onion turns translucent and light brown.
In a high-speed blender, combine the roasted spices, the sautéed onion mixture, grated coconut, and the remaining 1/2 tsp of turmeric powder.
Squeeze the soaked tamarind to extract its pulp and add the pulp to the blender. Add about 1/2 cup of water.
Blend everything to a very smooth, fine paste. Add a little more water if necessary to achieve a smooth consistency.
3
Prepare the Curry Base
Heat the remaining 2 tbsp of coconut oil in a large, heavy-bottomed pot or kadai over medium heat.
Add the cinnamon stick, cloves, green cardamom pods, and curry leaves. Sauté for about 30 seconds until the spices release their aroma.
Add the remaining chopped onion and sauté for 6-7 minutes until it turns golden brown.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and mushy.
4
Combine and Simmer the Curry
Add the ground gassi masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the masala is well-cooked and oil begins to separate at the edges.
Add the pressure-cooked mutton along with all of its stock to the pot. Add the remaining 1/2 tsp of salt (or to taste) and mix well.
If the gravy is too thick, add up to 1/2 cup of warm water to reach your desired consistency. Bring the curry to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 10-15 minutes. This allows the mutton to absorb the flavors of the masala.
5
Garnish and Serve
Turn off the heat and garnish the curry with freshly chopped coriander leaves.
Let the Mutton Gassi rest for at least 15-20 minutes before serving to allow the flavors to meld completely.
Serve hot with traditional accompaniments like neer dosa, kori rotti, steamed rice, or appam.
Servings4
Serving size: 1 serving
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.
