Neer Dosa with Alambe Sukka

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.

Cook the Mushrooms

• Add the quartered mushrooms and salt to the pan. Mix well to combine with the onion-tomato base.
• Increase the heat to medium-high. The mushrooms will release a significant amount of water.
• Continue to cook, stirring occasionally, for 8-10 minutes until all the water has evaporated and the mushrooms are tender and slightly browned.

Combine with Masala

• Reduce the heat to low and add the ground sukka masala to the cooked mushrooms.
• Gently mix everything together, ensuring the mushrooms are evenly coated with the masala.
• Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala is gone and the dish becomes fragrant and dry.

Prepare the Tempering

• In a small separate pan (tadka pan), heat the remaining 1 tbsp of coconut oil over medium heat.
• Add the mustard seeds and let them splutter completely.
• Add the urad dal and the remaining 5 curry leaves. Sauté until the dal turns golden brown.

Finish and Serve

• Pour the hot tempering over the Alambe Sukka in the main pan.
• Garnish with freshly chopped coriander leaves.
• Give it a final gentle mix and serve hot.