Neer Dosa with Mutton Sukka

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.

Sauté Aromatics and Masala

• Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
• Add the peeled pearl onions and sauté for 5-7 minutes until they soften and turn golden brown.
• Add the remaining 1 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
• Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
• Stir in the freshly ground sukka masala powder and the remaining 1 tsp of salt. Sauté for one minute to cook the spices.

Roast the Mutton

• Add the cooked mutton pieces to the pan with the masala.
• Mix well, ensuring each piece is thoroughly coated.
• Add about 1/4 cup of the reserved mutton stock to moisten the masala and help it cling to the meat.
• Reduce the heat to low-medium and continue to roast for 10-15 minutes, stirring occasionally.
• Continue cooking until the masala becomes dry, darkens in color, and clings tightly to the mutton pieces. The oil should start to separate at the edges.
• If it gets too dry, you can add another splash of the reserved stock.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve the Mutton Sukka hot as a side dish with rice and sambar, or as a main with parotta, dosa, or chapati.