New Update
| Main ingredients | Short grain rice, Scraped fresh coconut, Prawns, Ginger, Garlic, Curry leaves, Green chillies, Onion, Tomato, Fennel powder, Black pepper powder, Coriander powder Turmeric powder, Red chilli powder |
| Cuisine | Mangalorean |
| Course | Snack |
| Prep time | 3-4 hours |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- Neer dosa
- 2½ short-grain rice, soaked for 3-4 hours and drained
- 1 cup scraped fresh coconut
- Salt to taste
- Oil for brushing
- Prawns sukke
- 15-20 medium prawns, peeled, cleaned and deveined
- 2 tablespoons oil
- 1 tablespoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 15-20 curry leaves
- 2-3 green chillies, slit
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- Salt to taste
- 1 teaspoon fennel powder
- ½ teaspoon black pepper powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ¼ cup scraped fresh coconut + for garnish
- Fried curry leaves for garnish
Method
- Put rice in a grinder jar, add coconut and 1 cup water and grind to a fine paste. Add 1 cup water and grind till smooth. Transfer into a large bowl. Add salt and 1½ cups water and mix till well combined.
- To make prawn sukke, heat oil in a kadai, add ginger, garlic and curry leaves and mix well. Add green chillies, mix and sauté for 1-2 minutes.
- Add onion, mix and sauté till translucent. Add tomato and mix. Add salt, mix well and saute till tomato turns soft and pulpy.
- Take prawns in a bowl, add salt and mix well.
- Add fennel powder, black pepper powder, coriander powder, turmeric powder and red chilli powder to the masala cooking in the kadai, mix well and saute for 1-2 minutes. Add 2-3 tablespoons water so that the masala does not burn.
- Add prawns, mix and sauté on high heat for 3-4 minutes. Reduce heat to medium, add 2-3 tablespoons water, mix and continue to cook for 2-3 minutes.
- Add coconut and mix well. Switch the heat off.
- Heat a non-stick shallow pan. Brush some oil. Pour a ladleful of batter and swirl to spread evenly and thinly all over the pan. Cover and cook for 2-3 minutes. Fold into half and fold again into half to form a triangle. Make more dosas with the remaining batter.
- Transfer the prawns into a serving bowl and garnish with coconut and fried curry leaves. Arrange the neer dose on a serving plate and serve hot with the prawn sukke.
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