Tender, pressure-cooked mutton pieces tossed in a fiery, aromatic blend of freshly ground Chettinad spices. This classic dry curry is a flavor explosion, perfect with parotta or rice.
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.
Protein-packed Mutton Sukka, aromatic and perfectly spiced, paired with melt-in-mouth Neer Dosa. So delicious!
This mangalorean and konkani dish is perfect for lunch or snack or dinner. With 688.41 calories and 43.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
2 pcs Green Cardamom
5 pcs Dried Red Chilies (use less for milder heat)
3 tbsp Gingelly Oil (Indian sesame oil)
1 cup Pearl Onions (peeled, about 150g)
2 pcs Green Chilies (slit lengthwise)
1 sprig Curry Leaves
1 pcs Tomato (medium, finely chopped)
1 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with turmeric powder, red chili powder, 1 tbsp of the ginger garlic paste, curd, and 0.5 tsp of the salt.
Mix thoroughly to ensure the mutton is evenly coated.
Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1 cup of water and mix well.
Secure the lid and cook on medium heat for 5-6 whistles, which should take about 20-25 minutes, or until the mutton is tender and cooked through.
Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces, reserving the flavorful stock for later use.
3
Prepare the Sukka Masala
While the mutton cooks, heat a small, dry pan over low heat.
Add all the whole spices for the sukka masala: coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, and dried red chilies.
Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly toasted. Be careful not to burn them.
Remove from heat and let the spices cool completely. Grind them into a coarse powder using a spice grinder or mortar and pestle.
4
Sauté Aromatics and Masala
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the peeled pearl onions and sauté for 5-7 minutes until they soften and turn golden brown.
Add the remaining 1 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
Stir in the freshly ground sukka masala powder and the remaining 1 tsp of salt. Sauté for one minute to cook the spices.
5
Roast the Mutton
Add the cooked mutton pieces to the pan with the masala.
Mix well, ensuring each piece is thoroughly coated.
Add about 1/4 cup of the reserved mutton stock to moisten the masala and help it cling to the meat.
Reduce the heat to low-medium and continue to roast for 10-15 minutes, stirring occasionally.
Continue cooking until the masala becomes dry, darkens in color, and clings tightly to the mutton pieces. The oil should start to separate at the edges.
If it gets too dry, you can add another splash of the reserved stock.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve the Mutton Sukka hot as a side dish with rice and sambar, or as a main with parotta, dosa, or chapati.
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.
