Entree: India – Karnataka Coast – ನೀರ್ ದೋಸೆ ಮತ್ತು ಕೋಳಿ ಕಾರಿ ➤ Nīr Dōse mattu Kōḷi Kāri (Paper-thin rice crepes served with a spiced coconut-based coastal chicken curry)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 30 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- Neer dosa batter:
  - 2 cups (400 g) raw short-grain rice (or idli rice)
  - 1/2 cup (50 g) grated fresh coconut
  - 1/4 tsp (0.5 g) fenugreek seeds (optional)
  - 3 to 4 cups (720–960 ml) water for blending, plus more for soaking
  - 1 tsp (6 g) salt
  - 2 tbsp (30 ml) vegetable oil or ghee for cooking
- Coastal chicken curry:
  - 1.5 lb (680 g) bone-in chicken pieces, skin removed and washed
  - 2 tbsp (30 ml) vegetable oil or coconut oil
  - 1 large onion, thinly sliced, about 8 oz (225 g)
  - 4 cloves (12 g) garlic, minced
  - 1 tbsp (15 g) fresh ginger, grated
  - 2 medium tomatoes, chopped, about 1 1/2 cups (360 g)
  - 1 tsp (2 g) turmeric powder
  - 2 tsp (4 g) coriander powder
  - 1 tsp (2 g) cumin powder
  - 1 tsp (2 g) red chili powder (adjust to heat preference)
  - 1/2 tsp (1 g) garam masala
  - 1 cup (240 ml) coconut milk (full fat)
  - 1/2 cup (120 ml) water or chicken stock
  - 8–10 fresh curry leaves
  - 1 tsp (6 g) salt, or to taste
  - 1/4 cup (15 g) chopped fresh cilantro for garnish
  - Juice of 1/2 lime (optional)

Instructions

1. Rinse the rice and fenugreek seeds under running water until water runs clear, then soak in enough water to cover for 3–4 hours.
2. Drain the soaked rice and fenugreek. In a blender combine rice, grated coconut, and 3 cups (720 ml) fresh water; blend to a very smooth, thin, soup-like batter. Add additional water as needed to achieve a watery consistency. Stir in 1 tsp (6 g) salt. Batter should be pourable; do not ferment. Rest batter 15–30 minutes.
3. While batter rests, prepare the chicken curry. Heat oil in a heavy skillet or kadhai over medium heat. Add sliced onions and sauté until translucent and beginning to brown, about 8–10 minutes.
4. Add minced garlic and grated ginger; sauté 1 minute until fragrant. Stir in turmeric, coriander, cumin, and red chili powder; cook 30–45 seconds to bloom the spices.
5. Add chopped tomatoes and cook until they break down and oil separates from the masala, about 6–8 minutes. Add the chicken pieces and toss to coat in the spice mixture; cook 3–4 minutes.
6. Pour in coconut milk and 1/2 cup (120 ml) water or stock, add curry leaves and salt, bring to a gentle simmer. Cover and cook on medium-low for 20–25 minutes until chicken is cooked through and sauce has slightly thickened. Stir in garam masala and lime juice (if using). Adjust seasoning and finish with chopped cilantro.
7. To cook neer dosa, heat a nonstick skillet or cast-iron tawa over medium-high heat until hot. Reduce heat to medium. Pour 1/4 to 1/3 cup (60–80 ml) of the thin batter onto the center and quickly lift and swirl the pan to spread a thin, even layer; the dosa should be paper-thin. Cover the pan and cook for 30–60 seconds until the edges lift and the surface is set; neer dosa is traditionally cooked only on one side and not browned.
8. Drizzle a few drops of oil around the edge, remove with a spatula, and fold or roll. Repeat with remaining batter, stirring batter between dosas to keep it mixed and thin.
9. Serve neer dosas hot with the coastal chicken curry on the side, garnished with cilantro. Leftover curry keeps refrigerated for 2–3 days.