Neer Dosa with Mushroom Egg 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 Tomato Masala

• Lower the heat slightly. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until aromatic.
• Immediately pour in the tomato puree and add salt. Mix everything well.
• Cook the masala, stirring occasionally, for about 7-8 minutes. The mixture will thicken, darken in color, and you will see oil separating from the sides of the masala.

Build the Gravy & Simmer

• Reduce the heat to the lowest setting. Add the whisked curd to the pan. Stir continuously and vigorously for 1-2 minutes to prevent it from curdling and ensure it incorporates smoothly into the masala.
• Once the curd is mixed in, increase the heat to medium and cook for another 2-3 minutes.
• Add the sautéed mushrooms and 1 cup of warm water. Stir to combine and bring the curry to a gentle simmer.
• Gently place the slit boiled eggs into the gravy.
• Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs and mushrooms to soak up all the flavors of the gravy.

Finish & Garnish

• Turn off the heat. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir.
• Garnish with freshly chopped coriander leaves.
• Let the curry rest, covered, for at least 5 minutes before serving. This helps the flavors to meld together beautifully.
• Serve hot with roti, naan, or steamed basmati rice.