# Neer Dosa Recipe with Chicken Curry (Mangalore Style)
Neer Dosa, an authentic creation from Karnataka, is a delightful and adaptable crepe that pairs wonderfully with various sides, particularly Mangalore Chicken Curry. This article outlines a comprehensive recipe for making Neer Dosa alongside a savory Mangalore Chicken Curry, ideal for a fulfilling meal.
## What is Neer Dosa?
Neer Dosa means ‘water crepe’ in Kannada, emphasizing its distinct watery batter texture. These airy, lacy crepes are not only light and tasty but also exceedingly simple to prepare, needing no fermentation. The ease of making Neer Dosa makes it a favored option for breakfast or any meal throughout the day.
## Ingredients for Neer Dosa
– 1 cup rice (ideally soaked for 4-6 hours)
– Water (as required)
– Salt (to adjust flavor)
– Oil or ghee (for cooking)
## Instructions for Neer Dosa
1. **Prepare the Batter**: Rinse the soaked rice and blend it with sufficient water to create a smooth, flowing batter. The texture should resemble that of thin buttermilk. Season with salt to taste and mix thoroughly.
2. **Heat the Pan**: Warm a non-stick skillet or dosa pan over medium heat. Lightly grease the surface with oil or ghee.
3. **Cook the Dosa**: Pour a ladle of the batter onto the heated pan and swiftly swirl it to form a thin, even layer. Cook for about 1-2 minutes until the edges lift and the surface looks set. There is no need to flip the dosa; it cooks entirely on one side.
4. **Serve**: Lift the dosa and keep it warm. Continue with the remaining batter, applying grease to the pan as needed.
## Ingredients for Mangalore Chicken Curry
– 500 grams chicken, cut into pieces
– 2 tablespoons oil
– 1 large onion, finely chopped
– 2 tomatoes, diced
– 1 tablespoon ginger-garlic paste
– 2-3 green chilies, slit
– 1 teaspoon turmeric powder
– 2 teaspoons red chili powder
– 2 teaspoons coriander powder
– 1 teaspoon garam masala
– Salt (to taste)
– Fresh coriander leaves (for garnish)
– 1 cup coconut milk (optional)
## Instructions for Mangalore Chicken Curry
1. **Heat Oil**: In a sizable pan, warm oil over medium heat. Add the chopped onions and sauté until they are golden brown.
2. **Add Aromatics**: Mix in the ginger-garlic paste and green chilies, cooking for an additional minute until aromatic.
3. **Cook the Chicken**: Add the chicken pieces, followed by turmeric, red chili powder, coriander powder, and salt. Stir well to coat the chicken with the spices. Cook for about 5-7 minutes until the chicken is browned.
4. **Add Tomatoes**: Add the diced tomatoes and cook until they soften and blend into the mixture.
5. **Simmer**: Pour in the coconut milk (if using) and add a little water if necessary. Allow the curry to simmer and cook for 15-20 minutes until the chicken is fully cooked and tender.
6. **Finish**: Mix in garam masala and finish with fresh coriander leaves before serving.
## Serving Suggestions
Present the Neer Dosa hot, accompanied by Mangalore Chicken Curry. The lightness of the dosa beautifully balances the rich essence of the curry. For a complete meal, consider adding a side of spicy tomato chutney or coconut chutney.
## Tips for Perfect Neer Dosa
– Ensure the batter is smooth and the right consistency; too thick will lead to a heavy dosa.
– Utilize a non-stick pan to avoid sticking.
– Keep the pan well-greased for each dosa to allow for easy removal.
Neer Dosa with Mangalore Chicken Curry is a delightful pairing that highlights the culinary traditions of Karnataka. Relish this dish for breakfast, lunch, or dinner, and enjoy the tastes of South Indian cuisine.