

Meen Alleppey Curry with Boiled Rice
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
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Light Neer Dosa with perfectly spiced, fiber-rich okra curry – a tasty and healthy combo!

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: 1 serving
Soak the Rice (4-6 hours)

Tender okra simmered in a fragrant, tangy coconut curry from Mangalore. This classic South Indian gassi features roasted spices, tamarind, and a hint of jaggery, pairing perfectly with steamed rice.


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Light Neer Dosa with perfectly spiced, fiber-rich okra curry – a tasty and healthy combo!
This mangalorean dish is perfect for lunch. With 588.45 calories and 10.69g 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 serving
Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This is crucial to minimize sliminess. Trim the ends and cut into 1-inch pieces. Heat 1 tbsp of coconut oil in a wide pan over medium heat. Add the okra and sauté for 8-10 minutes, stirring occasionally, until it's tender, no longer slimy, and has light brown spots. Do not cover the pan. Remove from the pan and set aside.
Roast the Spices: In the same pan, heat 1 tsp of coconut oil on low-medium heat. Add coriander seeds, cumin seeds, urad dal, and fenugreek seeds. Roast for 1-2 minutes until the dal turns light golden and the spices are aromatic. Add the dried red chillies and roast for another 30-45 seconds until they puff up slightly. Be careful not to burn them.
Grind the Masala Paste: Transfer the roasted spices to a grinder jar. Add the grated fresh coconut, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a smooth consistency.
Cook the Gravy: In a kadai or pot, heat the remaining 1 tbsp of coconut oil. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Pour in the ground masala paste, 1 cup of water, salt, and powdered jaggery. Mix well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 7-8 minutes, stirring occasionally, until the gravy thickens and you see oil separating at the edges.
Combine and Simmer: Add the sautéed okra to the simmering gravy. Stir gently to coat the okra pieces. Let it cook for another 4-5 minutes, allowing the okra to absorb the flavors of the gassi. Adjust the consistency with a little warm water if the gravy is too thick.
Prepare the Tempering (Tadka): In a small tadka pan, heat the remaining 1 tsp of coconut oil. Once hot, add the mustard seeds and let them splutter completely. Add the crushed garlic and curry leaves. Sauté for 30 seconds until the garlic is golden and fragrant. Immediately pour this tempering over the Bendekayi Gassi and mix gently.
Rest and Serve: Turn off the heat and cover the pot. Let the curry rest for at least 10 minutes for the flavors to meld. Serve hot with steamed rice, neer dosa, or chapati.