

Kori Ajadina with Goan Sanna
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
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Melt-in-mouth Neer Dosa with protein-packed, gut-friendly Padengi Gassi – a light and satisfying meal.

Delicate, lacy rice crepes from Mangalorean cuisine. Made with a thin, watery rice batter, these soft dosas are naturally vegan and gluten-free. The name 'Neer Dosa' literally translates to 'Water Dosa', highlighting the batter's unique consistency. Perfect with coconut chutney or a spicy curry. Note: This recipe requires a minimum of 4 hours of soaking time for the rice, which is not included in the prep time.
Serving size: 4 dosas
Soak the Rice (4-6 hours)

A creamy, tangy coconut curry made with whole green gram, a classic from Mangalorean cuisine. It's hearty, flavorful, and pairs perfectly with steamed rice or neer dosa.


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Melt-in-mouth Neer Dosa with protein-packed, gut-friendly Padengi Gassi – a light and satisfying meal.
This mangalorean dish is perfect for lunch. With 708.66 calories and 21.28g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Batter (10 minutes)
Cook the Neer Dosas (25 minutes)
Repeat and Serve
Serving size: 1 cup
Rinse the whole green gram thoroughly and soak it in ample water for at least 4 hours, or preferably overnight. This ensures even cooking.
Drain the soaked green gram and transfer it to a pressure cooker. Add 2 cups of fresh water and 0.5 tsp of salt. Pressure cook on medium heat for 3-4 whistles, or until the gram is soft but still holds its shape. Allow the pressure to release naturally.
While the gram is cooking, prepare the masala paste. In a small pan, dry roast the dried red chillies, coriander seeds, cumin seeds, and fenugreek seeds on low heat for 2-3 minutes until fragrant. Be careful not to burn them.
Let the roasted spices cool completely. Transfer them to a grinder jar along with the grated coconut, 4 cloves of garlic, tamarind paste, and turmeric powder. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Once the pressure has released from the cooker, open the lid. Place the pot with the cooked green gram back on the stove over medium heat. Add the ground masala paste, finely chopped onion, jaggery, and the remaining 1 tsp of salt. Stir everything together gently.
Add another 1/2 cup of water, or as needed, to achieve a thick gravy consistency. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the flavors to meld and cooks out the raw taste of the masala.
For the tempering (tadka), heat the coconut oil in a small pan over medium-high heat. Add the mustard seeds and let them splutter. Then, add the remaining 2 cloves of garlic (lightly crushed) and sauté for 30 seconds until golden. Finally, add the curry leaves and let them turn crisp.
Pour the hot tempering over the simmering gassi. Mix well, turn off the heat, and cover the pot for 5 minutes to let the flavors infuse. Serve hot.