Neer Dosa with Marwai 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.

Cook the Marwai Sukka

• Heat the coconut oil in the same wide pan or kadai over medium heat.
• Add the finely chopped onions and curry leaves. Sauté for 6-7 minutes until the onions are soft and golden brown.
• Add the turmeric powder and sauté for another 30 seconds.
• Add the ground sukka masala paste. Cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see oil starting to separate from the edges of the masala.
• Add the prepared clams (with or without shells), the reserved 1/2 cup of clam broth, and salt. Gently mix to coat the clams evenly with the masala.
• Cover the pan and cook on a medium-low flame for 5-8 minutes, allowing the clams to absorb the rich flavors of the masala.
• Uncover and continue to cook for another 2-4 minutes, stirring gently, until the dish reaches a semi-dry consistency and the masala clings to the clams.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve hot with Neer Dosa, Sannas, or steamed rice.