Neer Dosa with Squid Ghee Roast

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 Squid (Approx. 7 minutes)

• Add the cleaned squid rings and salt to the pan with the cooked masala.
• Stir well to coat all the squid rings evenly with the masala.
• Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The squid will release water first and then start to cook.
• Cook just until the squid is tender and opaque. Avoid overcooking to prevent it from becoming rubbery.

Finish the Roast (Approx. 3 minutes)

• Once the squid is cooked, add the remaining 2 tablespoons of ghee, curry leaves, and jaggery.
• Lower the heat and continue to roast for another 2-3 minutes, stirring gently until the masala thickens and clings to the squid, creating a semi-dry consistency.
• Turn off the heat. Squeeze in the fresh lemon juice and give it a final mix.
• Garnish with freshly chopped coriander leaves and serve immediately.