Neer Dosa with Mangalorean Egg 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.

Sauté the Aromatics

• Heat the coconut oil in a wide kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds.
• Add the curry leaves and sauté for another 30 seconds until they are crisp.
• Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have started to turn golden brown at the edges.
• Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Cook the Sukka

• Reduce the heat to low and add the ground sukka masala powder to the pan. Sauté for 2-3 minutes, stirring constantly to prevent it from burning.
• Add the salt, optional jaggery, and 1/4 cup of water. Mix thoroughly to combine everything into a thick, fragrant paste.
• Cook for another 3-4 minutes, until the masala thickens and you can see the oil separating from the sides of the paste.

Combine with Eggs and Serve

• Gently place the slit, hard-boiled eggs into the pan with the masala.
• Carefully toss and coat each egg with the masala, being careful not to break them.
• Cover the pan and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.