Neer Dosa with Meen 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.

Simmer the Fish Curry

• Pour in 1.5 cups of warm water and 1 tsp of salt. Mix well and bring the gravy to a gentle boil.
• Carefully place the marinated fish pieces into the simmering gravy one by one.
• Add the jaggery (if using). Gently swirl the pan to mix; avoid using a spoon which can break the delicate fish.
• Cover and cook on low-medium heat for 8-10 minutes, or until the fish is cooked through and flaky. Do not overcook.

Prepare and Add Tempering (Tadka)

• In a small tadka pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
• Once hot, add the mustard seeds and let them splutter completely.
• Add the curry leaves and let them sizzle for a few seconds until crisp.
• Immediately pour this tempering over the fish curry. Cover the pot and let it rest for at least 10 minutes before serving for the flavors to meld.