

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Melt-in-mouth Neer Dosa with protein-packed, fiber-rich Alasande Gassi – a light and healthy delight!

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.
Serving size: 4 dosas
Soak the Rice (4-6 hours)

A hearty and aromatic curry from Mangalore, featuring soft black-eyed peas simmered in a rich, tangy gravy made from roasted coconut and spices. It’s a perfect comfort food paired with steamed rice.


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Melt-in-mouth Neer Dosa with protein-packed, fiber-rich Alasande Gassi – a light and healthy delight!
This mangalorean dish is perfect for lunch. With 602.56 calories and 13.49g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Batter (10 minutes)
Cook the Neer Dosas (25 minutes)
Repeat and Serve
Serving size: 1 cup
Prep the Beans: Wash the black-eyed peas thoroughly. Soak them in ample water for at least 4-6 hours, or preferably overnight.
Cook the Beans: Drain the soaked peas. In a pressure cooker, combine the peas with 3 cups of fresh water and 0.5 tsp of salt. Pressure cook over medium heat for 3-4 whistles, or until the peas are soft but hold their shape (approx. 15 minutes). Let the pressure release naturally. Set aside, retaining the cooking water.
Roast Masala Ingredients: Heat 1 tsp of coconut oil in a pan over medium-low heat. Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1 minute until fragrant. Add the Byadgi chilies and roast for another 30 seconds. Add the roughly chopped small onion piece and garlic cloves. Sauté for 2 minutes until the onion softens. Finally, add the grated coconut and roast on low heat, stirring continuously for 5-7 minutes, until it turns golden brown. Be careful not to burn it. Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.
Grind the Masala Paste: Once cooled, transfer the roasted mixture to a grinder. Squeeze the soaked tamarind to extract its pulp and add the tamarind water to the grinder (discard the fibrous parts). Grind to a very smooth paste, adding a little more water if necessary to achieve a fine consistency.
Prepare the Tempering (Tadka): Heat the remaining 2 tbsp of coconut oil in a large pot or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and asafoetida, and sauté for a few seconds. Add the finely chopped medium onion and sauté for 5-6 minutes until it turns soft and translucent.
Combine and Simmer: Add the ground masala paste to the pot. Sauté for 3-4 minutes, stirring constantly, until the raw aroma disappears and oil begins to separate from the masala. Pour in the cooked black-eyed peas along with their cooking water. Add the remaining 0.75 tsp of salt and the optional jaggery. Stir well to combine. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes to allow the flavors to meld.
Final Touches and Serving: Check the consistency of the gassi. If it's too thick for your liking, add a little hot water. Adjust the salt if needed. Serve Alasande Gassi hot with steamed rice, neer dosa, or chapatis.