Neer Dosa with Egg Sukke

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.

Assemble and Finish the Curry

• Add the ground sukke masala paste and salt to the pan. Sauté for 5-7 minutes on low-medium heat, stirring frequently.
• Continue cooking until the masala is well-cooked, darkens slightly, and you see oil separating from the sides.
• Pour in about 1/2 cup of water, mix well to combine, and bring the curry to a gentle simmer.
• Gently slide in the slit boiled eggs. Carefully toss to coat them evenly with the thick masala.
• Cover the pan and let it simmer for 3-4 minutes, allowing the eggs to absorb the rich flavors of the masala.
• Uncover, check for seasoning, and adjust salt if needed. The final consistency should be semi-dry, with the masala clinging to the eggs.

Garnish and Serve

• Turn off the heat, garnish with freshly chopped coriander leaves.
• Serve hot with neer dosa, chapatis, or steamed rice.