Neer Dosa with Muttai 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 Gassi and Finish

• Add the ground masala paste to the pan. Sauté for 6-8 minutes on medium-low heat, stirring frequently, until the raw aroma disappears and you see oil separating from the sides of the masala.
• Pour in 1.5 cups of water and add salt. Stir well to combine everything, ensuring there are no lumps.
• Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld.
• Gently slide the slit boiled eggs into the simmering gravy. Stir carefully to coat them without breaking.
• Cover and cook for a final 3-4 minutes, allowing the eggs to absorb the rich flavors of the gassi.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.