non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
566 cal
40gProtein
79gCarbs
10gFat
2Recipes
Loading...
Crispy, tangy Bondas Tawa Fry – an energy-giving snack that's quick to make!
Tender squid rings marinated in a fiery blend of South Indian spices, then pan-fried to perfection on a hot tawa. A quick and delicious seafood appetizer or side dish that's bursting with coastal flavors.
Serving size: 1 serving
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
Tangy, aromatic Prawn Pulimunchi with fluffy rice - a protein-packed, soul-satisfying meal!
Tangy, aromatic Chicken Pulimunchi with light Neer Dosa - a protein-packed, quick-to-make dinner.
Aromatic Chicken Ghee Roast with soft Pundi - a perfectly spiced, homestyle comfort food delight.
Perfectly spiced Prawn Sukka with tangy rasam & rice - a protein-packed, gut-friendly comfort meal!
Aromatic Mutton Gassi with soft Neer Dosa - a perfectly spiced, soul-satisfying dinner.
Crispy, tangy Bondas Tawa Fry – an energy-giving snack that's quick to make!
This udupi dish is perfect for snack. With 253.45 calories and 21.03g of protein per serving, it's a low-calorie option for your meal plan.
In a mixing bowl, combine the squid rings with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, black pepper powder, salt, and 1 tablespoon of lemon juice. Mix thoroughly to ensure the squid is evenly coated. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for deeper flavor.
Heat the coconut oil in a wide, heavy-bottomed pan or a traditional tawa over medium-high heat. Once hot, add the sliced onions and sauté for 5-7 minutes until they turn soft and golden brown.
Add the slit green chilies and curry leaves to the pan. Sauté for another minute until the curry leaves are crisp and aromatic. Then, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they become soft and mushy, and you see oil separating from the masala.
Increase the heat to high and add the marinated squid to the pan. Mix well to combine with the onion-tomato masala. Spread the squid in a single layer as much as possible. The squid will release water initially. Continue to cook, stirring frequently, for 5-7 minutes until all the water has evaporated and the masala clings beautifully to the squid rings.
Be careful not to overcook the squid, as it will become tough and rubbery. Once the squid is opaque and tender, turn off the heat. Drizzle the remaining 1 tablespoon of lemon juice over the top, garnish with freshly chopped coriander leaves, and give it a final toss. Serve immediately while hot.