Neer Dosa with Egg Rasa

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 Tempering (Tadka)

• Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pot over medium heat.
• Add the mustard seeds and let them splutter completely.
• Add the cumin seeds, hing, and curry leaves. Sauté for 30 seconds until aromatic.

Cook the Gravy

• Add the finely chopped medium onion and cook for 3-4 minutes until soft and translucent.
• Add the ground vatap paste. Sauté for 5-7 minutes, stirring frequently, until it darkens and you see oil separating from the sides of the paste.
• Stir in the tomato puree and cook for another 4-5 minutes until it is well incorporated and the raw smell disappears.
• Add the turmeric powder, red chili powder, and goda masala. Mix well and cook for 1 minute.

Simmer with Eggs

• Pour in 2.5 cups of hot water and add salt to taste. Stir well to combine everything and bring the gravy to a boil.
• Gently slide the slit hard-boiled eggs into the simmering gravy.
• Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld and the eggs to absorb the rasa.

Garnish and Serve

• Turn off the heat and garnish generously with freshly chopped coriander leaves.
• Let the Egg Rasa rest for at least 10 minutes before serving to allow the flavors to deepen.
• Serve hot with jowar bhakri, chapati, or steamed rice.