Neer Dosa with Kori Sukka

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 and Finish

• In a small bowl, mix the tamarind paste with 2 tablespoons of warm water to create a smooth liquid. Pour this tamarind water and the 1/2 cup of plain water into the pan.
• Stir everything well, bring to a boil, then reduce the heat to low. Cover the pan and let the chicken simmer for 15-20 minutes, or until it is tender and fully cooked (internal temperature of 165°F or 74°C).
• Uncover the pan. Add the fresh grated coconut and powdered jaggery. Increase the heat to medium.
• Stir-fry for 5-7 minutes, continuously mixing, until all the moisture has evaporated and the coconut masala mixture clings to the chicken pieces, creating a semi-dry texture.
• Garnish with freshly chopped coriander leaves and serve hot.