Neer Dosa with Fish 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.

Simmer the Fish (Time: 10 mins)

• Once the gravy is boiling, reduce the heat to medium-low. Gently slide the fish steaks into the gravy, ensuring they are submerged.
• Cover the pan and let it simmer for 8-10 minutes, or until the fish is cooked through. Avoid vigorous stirring; gently swirl the pan occasionally to prevent the fish from breaking.

Prepare the Tempering (Time: 3 mins)

• While the fish simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan.
• Add the mustard seeds and allow them to splutter completely.
• Add the curry leaves and fry for a few seconds until they turn crisp.
• Pour this hot tempering over the fish curry.

Rest and Serve

• Turn off the heat, cover the pan, and let the curry rest for at least 15-20 minutes. This allows the flavors to meld and deepen.
• Serve hot with steamed rice, neer dosa, or sannas.