A vibrant and tangy Mangalorean curry packed with mixed vegetables. This dish gets its signature spicy and sour flavor from roasted red chilies and tamarind, perfectly balanced with creamy coconut.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
296cal
6gprotein
32gcarbs
Ingredients
25 g Tamarind (seedless, about a lime-sized ball)
6 pcs Byadgi Red Chillies (de-stemmed, for color and mild heat)
2 pcs Guntur Red Chillies (de-stemmed, for heat (adjust to preference))
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 Vegetable Pulimunchi with crispy Neer Dosa – a perfectly spiced and satisfying dinner!
This mangalorean dish is perfect for dinner. With 641.56 calories and 13.49g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
5 pcs Garlic Cloves
0.75 cup Fresh Grated Coconut
0.5 tsp Turmeric Powder
1 tsp Mustard Seeds
10 pcs Curry Leaves
500 g Mixed Vegetables (e.g., potato, carrot, beans, cauliflower, cut into 1-inch pieces)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (grated)
2.5 cup Water (divided for grinding and curry)
Instructions
1
Prepare Tamarind and Roast Spices
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract all the pulp, then strain and discard the solids. Set the tamarind water aside.
In a dry pan over low-medium heat, dry roast the Byadgi and Guntur red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they become aromatic. Be careful not to burn them. Remove from the pan and let them cool.
2
Grind the Masala Paste
In the same pan, heat 1 tbsp of coconut oil. Add the small, roughly chopped onion and garlic cloves. Sauté for 3-4 minutes until the onion softens and turns translucent.
Transfer the cooled roasted spices, sautéed onion-garlic mixture, fresh grated coconut, turmeric powder, and the prepared tamarind water to a high-speed blender.
Add up to 1/2 cup of fresh water and grind to a very smooth, fine paste. The consistency should be thick but pourable.
3
Cook the Vegetables
Heat the remaining 2 tbsp of coconut oil in a large pot or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely. Add the curry leaves and sauté for 30 seconds.
Add the medium, finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the mixed vegetables (start with harder vegetables like potatoes and carrots first for 2-3 minutes, then add the rest) and cook for 5 minutes, stirring occasionally.
4
Simmer and Finish the Curry
Pour the ground masala paste into the pot with the vegetables. Add salt and grated jaggery. Stir well to coat the vegetables evenly.
Sauté the masala with the vegetables for 2-3 minutes until the raw smell disappears and oil begins to separate slightly at the edges.
Add 1.5 cups of water (or more, depending on desired consistency), stir everything together, and bring the curry to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the vegetables are tender and the gravy has thickened to your liking.
Taste and adjust seasoning if necessary. Let the curry rest for 10 minutes before serving hot with steamed rice, neer dosa, or sannas.
Servings4
Serving size: 1 serving
346cal
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.
