A fiery, tangy, and aromatic Mangalorean delicacy. Juicy prawns are cooked in a special blend of roasted spices and a generous amount of clarified butter, creating a rich, semi-dry curry that's simply irresistible.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
593cal
39gprotein
69gcarbs
31g
Ingredients
6 pcs Byadgi Dried Red Chillies (For color and mild heat)
2 pcs Guntur Dried Red Chillies (For heat, adjust to preference)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
6 cloves Garlic
1 inch Ginger (Peeled and roughly chopped)
1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in warm water)
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.
This mangalorean dish is perfect for lunch or snack. With 938.4100000000001 calories and 46.050000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Turmeric Powder
3 tbsp Water (For grinding the masala)
500 g Prawns (Large, cleaned and deveined)
2 tbsp Curd (Plain, thick yogurt)
1 tbsp Lemon Juice
4 tbsp Ghee
1 medium Onion (Finely chopped)
1 sprig Curry Leaves
1 tsp Jaggery Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Ghee Roast Masala Paste
Heat a small pan over low-medium heat. Add the dried red chillies, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and black peppercorns.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darker. Do not let them burn.
Remove the spices from the pan and allow them to cool completely.
Transfer the cooled spices to a blender or grinder jar. Add the garlic cloves, ginger, tamarind paste, 1/2 tsp of the turmeric powder, and 3 tbsp of water.
Grind to a smooth, thick paste. Set aside.
2
Marinate the Prawns
In a medium bowl, combine the cleaned and deveined prawns with curd, lemon juice, the remaining 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
Mix well until the prawns are evenly coated.
Cover and let it marinate for at least 15-20 minutes in the refrigerator.
3
Cook the Prawns Ghee Roast
Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the curry leaves and sauté for another 30 seconds until they turn crisp.
Add the prepared ghee roast masala paste to the pan. Reduce the heat to low and cook for 8-10 minutes, stirring frequently. The masala is cooked when it darkens in color, the raw smell disappears, and you see ghee separating from the sides.
Add the marinated prawns to the pan. Increase the heat to medium and mix gently to coat them with the masala.
Cook for 5-7 minutes, stirring occasionally, until the prawns curl up, turn pink, and are cooked through. Avoid overcooking as they will become tough.
Stir in the jaggery powder and the remaining 1/2 tsp of salt. Mix well and cook for one more minute.
4
Serve
Turn off the heat and let the dish rest for 10 minutes for the flavors to meld.
Serve hot with traditional accompaniments like 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.
