Neer Dosa with Alambe Gassi

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.

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.

Prepare the Tempering (Oggarane)

• While the curry simmers, prepare the tempering. In a small pan (tadka pan), heat the remaining 1 tablespoon of coconut oil over medium-high heat.
• Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
• Add the curry leaves (be careful, they will splutter) and the thinly sliced small onion.
• Fry for 3-4 minutes, stirring often, until the onion slices turn a deep golden brown and become crispy.

Finish and Serve

• Pour the entire hot tempering, including the crispy onions and flavored oil, directly over the simmering mushroom gassi.
• Stir gently to incorporate the tempering. Turn off the heat.
• Let the Alambe Gassi rest, covered, for at least 10 minutes before serving. This allows the flavors to deepen.
• Serve hot with traditional accompaniments like Neer Dosa, Pundi, or steamed rice.