NEER DOSA WITH CHICKEN CURRY

Neer dosa with chicken curry is a classic combination.I ate this for the first time during my college days in manipal.I fell in love with it instantly.This is a must try combo for all chicken lovers.

Neer dosa is a thin pancake/dosa made from rice.'Neer' means 'water' in Kannada and Tamil.So one can guess that its made from a watery batter.The batter is made by grinding soaked rice and shredded coconut and adding enough water to make a thin batter.It is a very popular cuisine in udupi district.It can served with chicken curry or chutney and sambar or with sugar/jaggery mixed with coconut.

NEER DOSA

INGREDIENTS

Raw rice - 2 cups

shredded coconut - 1 1/4 cup

water

salt to taste

METHOD

Soak the rice for atleast 3 hrs.Grind the rice and coconut separately to a smooth paste.Add enough water to make a thin batter ,the consistency similar to that of buttermilk.Add salt.Let it rest for half an hr.

Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.Cover with a lid and let it cook till the top becomes dry.Serve with warm chicken curry or chutney.

CHICKEN CURRY

INGREDIENT

For marination:-

Chicken breast - 1 large , cut into cubes

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 tsp

salt and pepper

For gravy:-

onion - 1 medium size,thinly sliced

tomato - 1 medium size,sliced thin

coconut - 1 cup

cumin seeds - 1 tsp

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 1/2 tsp

curry leaves - 1 sprig

coriander leaves - a bunch,chopped

For Masala:-

Onion - 1 medium size,roughly chopped

tomato - 1/2 a piece,rougly chopped

garlic cloves - 2 nos

ginger - 1 tsp,chopped

cinnamon stick - 1" piece

cloves - 4-5 nos

cardamom pods - 2 , peeled

fennel seeds - 2 tsp

black peppercorn - 10 nos

coriander pdr - 1 tbsp

cumin pdr - 1 1/2 tsp

kashmiri red chilli pdr - 2 tsp

lemon juice - 2 tsp

salt

METHOD

In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.

Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.

Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds and then add the sliced onions. Saute until they become soft and translucent.Add turmeric pdr and the chicken pieces.Stir for a couple of mins.Then add the grinded masala and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.Garnish with coriander leaves.