Neer Dosa with Goan Prawn Curry

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 Curry

• Pour in 1.5 cups of water and add salt to taste. Stir thoroughly until the masala is well incorporated into the water.
• Bring the curry to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld together.

Add and Cook the Prawns

• Gently add the cleaned and deveined prawns and the slit green chilies to the simmering curry.
• Stir to coat the prawns in the gravy. Cook for just 3-5 minutes, or until the prawns turn pink and curl up.
• Be careful not to overcook them, as they will become tough and rubbery.

Garnish and Serve

• Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
• Let it rest for 5 minutes before serving. Serve hot with steamed rice or Goan pav (bread rolls).