Neer Dosa with Prawn 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.

Cook the Prawns

• Increase the heat to medium-high and add the marinated prawns to the pan.
• Stir-fry for 3-4 minutes. The prawns will curl up, turn pink, and become opaque. Be careful not to overcook them.

Combine and Finish

• Reduce the heat to low. Add the freshly ground sukka masala, grated coconut, tamarind water, powdered jaggery (if using), and the remaining 1/2 tsp of salt.
• Gently mix everything together, ensuring the masala and coconut coat the prawns thoroughly.
• Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is fragrant and semi-dry.
• Taste and adjust the seasoning if necessary.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Let the Prawn Sukka rest for 10 minutes before serving to allow the flavors to meld.
• Serve hot with neer dosa, appam, or steamed rice.