Neer Dosa with Mushroom 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.

Cook the Mushrooms and Simmer the Curry

• Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
• Add the quartered mushrooms and turmeric powder. Sauté for 5-6 minutes until the mushrooms release their water and reduce in size.
• Pour in the ground gassi masala paste and add salt. Mix well and cook the masala for 5-7 minutes, stirring frequently, until it darkens slightly and you see oil separating from the edges.
• Add 1.5 cups of water (or more for a thinner gravy) and bring the curry to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.

Garnish and Serve

• Turn off the heat. Taste and adjust the salt if necessary.
• Garnish with freshly chopped coriander leaves.
• Let the curry rest for 5-10 minutes before serving. This allows the flavors to deepen.
• Serve hot with neer dosa, steamed rice, or sannas.