Neer Dosa with Chicken Urval

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 Chicken

• Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring occasionally, until it's lightly browned on all sides.
• Reduce the heat to medium. Add the freshly ground Urval masala powder and the remaining 0.75 tsp of salt.
• Stir well for about a minute, ensuring the chicken is thoroughly coated with the masala.
• Pour in 1/4 cup of water, stir, and bring to a simmer. Cover the pan, reduce the heat to low, and cook for 15-20 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F or 74°C).

Finish and Serve

• Once the chicken is cooked, uncover the pan. Add the tamarind pulp and optional jaggery.
• Increase the heat to medium-high and stir-fry for 3-4 minutes.
• Continue cooking until all the liquid has evaporated and the masala clings tightly to the chicken pieces, creating a semi-dry coating.
• Taste and adjust the salt or tanginess if needed. Garnish with freshly chopped coriander leaves.
• Serve hot with neer dosa, steamed rice, or chapatis.