A classic Mangalorean delicacy where juicy prawns are tossed in a fragrant, dry-roasted spice mix and fresh coconut. This semi-dry dish is bursting with coastal flavors and pairs perfectly with neer dosa or steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
359cal
28gprotein
22gcarbs
20g
Ingredients
500 g Prawns (Cleaned and deveined, medium-sized)
0.5 tsp Turmeric Powder (For marination)
1 tsp Red Chili Powder (For marination, adjust to taste)
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.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Aromatic, protein-packed Prawn Sukka with delicate Neer Dosa & tangy chutney. A perfectly spiced delight!
This udupi dish is perfect for lunch. With 866 calories and 38.480000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For sukka masala)
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended)
3 tbsp Coconut Oil
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 sprig Curry Leaves
1 cup Grated Coconut (Freshly grated is best)
1 tbsp Tamarind Paste (Soaked in 2 tbsp warm water)
1 tsp Jaggery (Powdered, optional for balancing flavor)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, red chili powder, lemon juice, and 1/2 tsp of salt.
Toss gently to ensure each prawn is evenly coated.
Cover and set aside to marinate for at least 15-20 minutes.
2
Prepare the Sukka Masala
Place a small, heavy-bottomed pan over low heat.
Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
Dry roast the spices for 2-3 minutes, stirring continuously, until they release a rich aroma and turn slightly darker. Do not let them burn.
Transfer the roasted spices to a plate and allow them to cool down completely.
Once cooled, grind them into a coarse powder using a spice grinder or a small blender jar. Set aside.
3
Sauté Aromatics
Heat coconut oil in a wide pan or kadai over medium heat.
Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Continue to sauté for another 1-2 minutes until the raw smell of the paste disappears.
4
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.
5
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.
6
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.
Servings4
Serving size: 4 dosas
345cal
7gprotein
71gcarbs
4gfat
Ingredients
2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice)
4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter)
0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For greasing the tawa)
Instructions
1
Soak the Rice (4-6 hours)
Rinse the rice thoroughly under running water 3-4 times, or until the water runs clear.
Soak the rinsed rice in ample fresh water for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak.
2
Prepare the Batter (10 minutes)
Drain all the water from the soaked rice completely.
Transfer the drained rice and optional grated coconut to a high-speed blender or wet grinder.
Add 1 cup of water and blend for 3-5 minutes until you get a completely smooth, fine paste with no grit. You may need to do this in batches depending on your blender size.
Pour the thick batter into a large mixing bowl. Add the remaining 3.5 cups of water and salt.
Whisk thoroughly to combine. The final batter should be very thin and free-flowing, with the consistency of thin buttermilk or milk. This is the key to lacy dosas.
3
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.
4
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.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
