Spicy Mangalorean Neer Dosa with Whole Spices

Description:
Spicy Neer Dosa is a delicious variation of the classic neer dosa, commonly known for its white color. This version adds whole spices such as coriander seeds, dry red chilies, fenugreek seeds, cumin seeds, and curry leaves, which are ground into the batter for a flavorful twist. If you’re in a rush, you can even use rice flour mixed with water for a quick and easy breakfast option.

Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian

Ingredients

• 2 cups Broken Raw Rice (Sona Masuri or any local rice)
• 1 cup Fresh Coconut (grated)
• Salt (to taste)
• Oil (to grease the pan)

For Grinding:

• 2 tbsp Coriander (Dhania) Seeds
• 1 tsp Methi Seeds (Fenugreek Seeds)
• 2 tsp Cumin Seeds (Jeera)
• 4 Dry Red Chilies

Preparation Time: 60 mins
Cooking Time: 35 mins

Instructions

1. Soak the broken raw rice in water for at least 3 hours, ensuring it is completely submerged. After soaking, drain the water.
2. In a blender, grind the soaked rice, grated coconut, and salt. Add water gradually to form a smooth batter. The batter should not feel coarse when you rub it between your fingers.
3. Once ground, transfer the batter to a large bowl. Add water to achieve a smooth, flowing consistency. The batter should be thin, coating the back of a spoon lightly. If it’s too thick, add a little more water.
4. Grind the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies into a smooth paste using some water. Add this spice paste into the batter and mix well. Check the salt and adjust if necessary.
5. To cook the Neer Dosa, use a preheated and well-seasoned iron pan. Grease the pan lightly and heat it until it sizzles when water is sprinkled on it.
6. Pour a ladle of batter onto the hot pan in a circular motion, starting from the outer edges. The batter will spread on its own, creating tiny holes. Do not spread it with a spatula.
7. Allow the Neer Dosa to cook quickly—about 30 seconds per dosa. Once the top surface is no longer raw, the dosa is ready. It should have a soft, white color.
8. Slide a spatula under the dosa, fold it into a half, and then into another half to form a triangle. Remove from the pan and place on a platter.
9. Continue making more Neer Dosas in the same way. Once the dosas cool, stack them in a covered bowl to keep them warm.
10. Serve the Spicy Neer Dosa with Kori Gassi (Mangalorean Chicken Curry) and Bean Sprout & Corn Salad for a complete meal.

Enjoy your Spicy Neer Dosa as part of a traditional Mangalorean breakfast!