### Neer Dosa Recipe with Chicken Curry (Mangalore Style)
Neer Dosa, a classic fare from Karnataka, is an enjoyable breakfast choice that is both airy and tasty. Its name means ‘water crepe’ in Kannada, signifying the fluid texture of the batter utilized to create these light crepes. This recipe complements Neer Dosa with Mangalore Chicken Curry, resulting in a delicious and fulfilling dish.
#### Ingredients for Neer Dosa
– 1 cup rice (ideally soaked for 4-6 hours)
– Water (as required)
– Salt (to preference)
– Oil or ghee (for frying)
#### Ingredients for Mangalore Chicken Curry
– 500 grams chicken, chopped into pieces
– 2 tablespoons oil
– 1 large onion, diced finely
– 2-3 green chilies, sliced
– 1 tablespoon ginger-garlic paste
– 2 tomatoes, diced
– 1 teaspoon turmeric powder
– 2 teaspoons red chili powder
– 1 tablespoon coriander powder
– 1 teaspoon garam masala
– Salt (to preference)
– Fresh coriander leaves (for topping)
– Coconut milk (optional, for a creamier curry)
#### Instructions for Neer Dosa
1. **Prepare the Batter**: Rinse the soaked rice and blend with sufficient water to create a smooth, flowing batter. The mix should resemble buttermilk in consistency. Season with salt to taste and blend thoroughly.
2. **Cook the Dosa**: Heat a non-stick surface or cast-iron skillet over medium heat. Lightly oil the surface with oil or ghee. Pour a ladle of batter onto the surface and swiftly swirl to spread it evenly. Cover and cook for about 1-2 minutes until the edges rise and the dosa is fully cooked. Repeat this process with the leftover batter.
3. **Serve**: Stack the finished Neer Dosas on a platter and cover with a clean kitchen towel to maintain warmth.
#### Instructions for Mangalore Chicken Curry
1. **Sauté the Onions**: In a large skillet, heat oil over medium heat. Incorporate the diced onions and green chilies, sautéing until the onions become golden brown.
2. **Add Ginger-Garlic Paste**: Mix in the ginger-garlic paste and cook for a minute until the raw aroma fades.
3. **Cook the Chicken**: Introduce the chicken pieces into the skillet and sauté for about 5-7 minutes until they are browned on all sides.
4. **Spice it Up**: Add the diced tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Combine well and cook until the tomatoes soften.
5. **Simmer**: If necessary, add a bit of water, cover the skillet, and let it simmer for 15-20 minutes until the chicken is fully cooked. Stir occasionally. If adding coconut milk, incorporate it towards the end of cooking for an enhanced flavor.
6. **Garnish**: When the chicken is done, sprinkle with garam masala and garnish with fresh coriander leaves.
#### Serving Suggestions
Serve the Neer Dosa warm next to the Mangalore Chicken Curry. This pairing is not just tasty but also adaptable, as Neer Dosa can be enjoyed with a variety of accompaniments such as spicy chutneys or even sweet coconut mixes.
#### Tips for Perfect Neer Dosa
– Ensure the batter is smooth and at the correct consistency; too thick will yield dense dosas.
– Opt for a non-stick surface to avoid sticking.
– Maintain moderate heat; too high can burn the dosa before it’s adequately cooked.
– Covering the dosa while cooking ensures it steams and cooks uniformly.
Savor this delightful Mangalore-style meal that combines the lightness of Neer Dosa with the robust flavors of chicken curry!