Hi Guys and Gals,

Here I am again, to share a very delicious recipe, gua-ran-teed to make you lick your fingers and tease your taste buds.

Dosas are fermented rice crepes from South India, but Neer dosa doesn’t need any fermentation at all. It is made with a water-thin (Neer means water) batter made with rice and fresh coconut. The batter is cooked in a well-seasoned pan, which is then folded and served immediately. Neer dosa isn’t brown like traditional dosas or other breads. It stays whitish even after cooking, so keep that in mind. It is thin, lacy and simply delicious with a lip-smacking hot curry like this chicken ghee roast.

A classic Mangalorean combo, spicy chicken pan-roasted in good quality ghee paired with lacy rice crepes is a delicious and wholesome meal.

PREPTIME

30 mins

COOKTIME

45 mins

TOTAL TIME

1 hour & 15 mins

Recipe type: Main, Entree,

Serves: 6

You will NEED:

For Chicken Ghee Roast;

Chicken drumsticks - 6, skinless

Yogurt - ¼ cup

Turmeric powder - ½ tsp

Ginger-garlic paste - 1 tsp

Red chili powder - 2 tsp (use Kashmiri chili for a deeper color without much heat)

Dried red chilies - 6-8

Coriander seeds - 1 tbsp

Cumin seeds - 1 tsp 

Fenugreek seeds - a pinch 

Cloves - 3

Red onion - 1 small, diced

Garlic - 6 large cloves

Tamarind pulp - ¼ cup (extracted from a lime-sized ball of tamarind fruit or use just 2 tsp tamarind concentrate)

Ghee - 5 tbsp

Curry leaves - 2 sprigs

Jaggery or brown sugar - 2 tsp

Salt - to taste

Lime juice - 1 tsp

For Neer Dosa;

Rice - 1 cup, any small or medium grained rice

Coconut - ½ cup, freshly grated

Salt - 1 tsp

Water - as needed

HOW TO:

1. Chicken ghee roast: Make a couple of slash marks in the chicken drumsticks. Rub yogurt, turmeric powder, red chili powder, ginger-garlic paste and ½ tsp salt all over the meat. Cover and refrigerate for a couple of hours or overnight.

2. In a skillet, roast the dried red chilies, coriander seeds, cumin seeds, fenugreek seeds and cloves till fragrant. Cool slightly and grind to a smooth paste along with red onions, garlic and tamarind pulp. Set aside.

3. Heat 3 tbsp ghee in a large pan. Arrange chicken pieces in pan without marinade juices and fry lightly on all sides to seal in the juices. Remove to a plate and set aside.

4. Heat the rest of the ghee. Add curry leaves and the ground spice paste. Saute on medium heat till you see the ghee separating at the sides.

5. Now return the chicken to the pan along with any reserved marinade juices, jaggery and salt to taste.

6. Coat chicken with all the spices, cover and cook on low heat until done. Check a couple of times in between to make sure the chicken is not sticking to the bottom. If so, you can sprinkle some water and continue to cook.

7. Once chicken is done, raise the heat and reduce the gravy until it is thick and coats all the chicken pieces well. Sprinkle limejuice and remove from heat.

8. Keep covered until ready to serve.

9. Neer dosa: Wash rice in water a couple of times. Soak in water for a couple of hours so that it is easy to grind.

10. Grind the drained rice and coconut with some water to make a smooth batter. Remove to a bowl and add salt and enough water to make a very thin batter that just coats a ladle dipped in it.

11. Heat a well-seasoned cast iron (or nonstick) griddle till a drop of water dropped on it sizzles immediately.

12. Lightly grease the pan with a wadded paper towel dipped in some oil. Pour a ladle full of batter (around ¼ cup) in the center of the pan and quickly swirl it around to coat the entire pan with batter. It doesn't have to be perfect, but make sure it is a thin layer.

13. Cover with a large lid and cook for 30 seconds. When you notice that the batter is cooked, slide a spatula under the dosa and fold it into triangles. Remember that neer dosa will not brown when cooked.

14. Remove dosa to a plate and set aside. Repeat with the rest of the batter. This batter will make around 15-20 neer dosas.

15. Serve immediately with chicken ghee roast, chutneys or other curries. Neer dosa is best enjoyed fresh.

First, I would like to apologize for always updating late. I have been real busy lately. I hope you keep on reading my chapters.

Last but not the least, this chapter is dedicated to “Anjana @ At The Corner Of Happy And Harried” the creator of this recipe.

Until next chapter…

So Long…