Neer Dosa with Egg Pulimunchi

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 Curry Base

• Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
• Add the mustard seeds and allow them to splutter completely.
• Add the curry leaves and sauté for 30 seconds until they turn crisp and aromatic.
• Add the finely chopped onion and sauté for 6-8 minutes, until it becomes soft, translucent, and lightly golden.

Cook the Masala and Simmer

• Add the ground masala paste to the pan. Sauté on medium-low heat for 8-10 minutes, stirring frequently, until the raw aroma disappears and oil begins to separate from the masala.
• Pour in 1.5 cups of water and add salt. Stir well to combine, ensuring there are no lumps.
• Bring the gravy to a boil, then reduce the heat to low, cover, and let it simmer for 5-7 minutes to allow the flavors to meld.

Add Eggs and Finish

• Gently slide the slit hard-boiled eggs into the simmering gravy.
• Spoon the gravy over the eggs to coat them well. Continue to simmer for another 5 minutes, allowing the eggs to absorb the flavors.
• Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves and turn off the heat.
• Let the curry rest for at least 10 minutes before serving for the best taste.