Tender squid rings tossed in a spicy, aromatic masala of onions, tomatoes, and classic Kerala spices. A coastal favorite that's quick to make and bursting with flavor, perfect with steamed rice or parotta.
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.
Tangy, aromatic Squid Masala Fry with light Neer Dosa – a protein-packed meal that's quick to make!
This konkani dish is perfect for dinner. With 614.78 calories and 28.770000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (For marinade, adjust to taste)
1 tbsp Lemon Juice (For marinade)
2 tsp Coriander Powder
1 tsp Black Pepper Powder (Freshly ground is best)
1 tsp Garam Masala (For finishing)
1 tsp Salt (Divided for marinade and masala)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Squid
In a medium bowl, combine the cleaned squid rings with turmeric powder, red chili powder, lemon juice, and 1/2 teaspoon of salt.
Mix thoroughly to ensure each ring is well-coated.
Set aside to marinate for at least 15-20 minutes.
2
Prepare the Masala Base
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, until they turn soft, translucent, and light golden brown.
Add the minced ginger, garlic, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears and the mixture is fragrant.
3
Cook Tomatoes and Spices
Add the chopped tomatoes and the remaining 1/2 teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy.
Reduce the heat to low. Add the coriander powder and black pepper powder. Stir continuously for 1 minute until the spices are fragrant and well-combined with the onion-tomato base.
4
Cook the Squid
Add the marinated squid to the pan. Increase the heat to medium-high and mix well to coat the squid with the masala.
The squid will release a significant amount of water. Cook uncovered, stirring occasionally, for 6-8 minutes.
Continue cooking until most of the water has evaporated and the masala thickens, clinging to the squid rings. Be careful not to overcook, as the squid will turn rubbery.
5
Finish and Garnish
Once the masala is semi-dry and has a roasted appearance, sprinkle the garam masala over the top. Give it a final mix and cook for one more minute.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot immediately with steamed rice, appam, or Kerala parotta.
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.
