Neer Dosa with Hesarukalu Gassi

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)

• While the gassi simmers, heat the coconut oil in a small tadka pan over medium heat.
• Once the oil is hot, add the mustard seeds. When they begin to splutter, add the urad dal and fry until it turns a light golden brown.
• Immediately add the curry leaves (be careful, they will splutter) and the asafoetida. Sauté for about 20 seconds until the curry leaves are crisp.

Finish and Serve

• Pour the hot tempering over the simmering gassi. Mix it in gently.
• Turn off the heat, garnish with freshly chopped coriander leaves.
• Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice, neer dosa, or chapati.