Neer Dosa with Lamb Chops 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.

Cook the Masala

• Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
• Add the powdered spices: coriander powder, cumin powder, the remaining 1 tsp red chili powder, and the remaining 1/2 tsp turmeric powder. Stir for 30 seconds.
• Pour in the tomato puree and add the remaining 1 tsp of salt. Cook the masala, stirring occasionally, for 10-12 minutes until it thickens and you see oil separating at the edges.

Simmer the Curry

• Return the seared lamb chops to the pan, along with any juices from the plate.
• Stir to coat the chops with the masala. Pour in 2 cups of hot water and mix well.
• Bring the curry to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.
• Simmer for 45-50 minutes, or until the lamb is tender and falls easily off the bone. Stir every 10-15 minutes to prevent sticking.

Finish and Garnish

• Once the lamb is cooked, stir in the garam masala and the crushed kasuri methi.
• Let it simmer for another 2-3 minutes to allow the final flavors to meld.
• Garnish with freshly chopped coriander leaves.
• Serve hot with naan, roti, or steamed basmati rice.