Neer Dosa with Mutton 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.

Brown the Mutton

• Add the marinated mutton to the pressure cooker. Increase the heat to high.
• Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.

Pressure Cook the Curry

• Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
• Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
• After the first whistle, reduce the heat to low and cook for 20-25 minutes.
• Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.

Finish and Garnish

• Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
• If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
• Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
• Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.