Entree: India – Mangalorean – ನೀರ್ ದೋಸೆ ಮತ್ತು ಚಿಕನ್ ಕರಿ ➤ Nīr Dōse mattu Chicken Kari (Thin rice crepes served with a spiced Mangalorean coconut chicken curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- Neer dosa batter:
- 2 cups (400 g) raw short-grain rice
- 1/2 cup (40 g) grated fresh coconut
- about 3 cups (720 ml) water, plus more as needed for grinding
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil or ghee for cooking

- Chicken curry (Mangalorean style):
- 1.5 lb (680 g) bone-in chicken pieces, cut into serving pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) mustard seeds
- 10–12 fresh curry leaves
- 1 small onion, finely chopped (about 70 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1 medium tomato, chopped (about 150 g)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) salt, plus more to taste
- 1 cup (240 ml) coconut milk (thin or regular)
- 1/2 cup (120 ml) water
- 1 tsp (5 g) tamarind paste or 1 tsp (5 ml) lemon juice (optional, for slight tang)

- Coconut-coriander masala (ground):
- 1/2 cup (40 g) grated coconut, dry-roasted until golden
- 2 tbsp (10 g) coriander seeds, dry-roasted
- 1 tsp (2 g) cumin seeds, dry-roasted
- 2 dried red chilies (or 1 tsp / 2 g red chili flakes)
- 2–3 black peppercorns
- 2–3 tbsp (30–45 ml) water for grinding

Instructions

1. Step 1 — Soak and grind batter: Rinse the rice until water runs clear. Soak rice in enough water for 4–6 hours. Drain and transfer to a blender with the 1/2 cup grated coconut and about 3 cups (720 ml) of fresh water. Grind to a very smooth, thin, almost watery batter (add water as needed). The batter should be pourable like heavy cream. Stir in 1 tsp (6 g) salt and let rest 15–30 minutes; do not ferment.
2. Step 2 — Make coconut-coriander masala: While batter rests, dry-roast the 1/2 cup (40 g) grated coconut, coriander seeds, cumin seeds, dried chilies, and peppercorns until fragrant and lightly browned. Cool slightly and grind to a smooth paste with 2–3 tbsp (30–45 ml) water. Set aside.
3. Step 3 — Temper and sauté aromatics for curry: Heat 2 tbsp (30 ml) oil in a heavy saucepan over medium heat. Add 1 tsp (2 g) mustard seeds; when they crackle, add curry leaves and chopped onion. Sauté until onion is soft and translucent, 5–7 minutes. Add 1 tbsp (15 g) ginger-garlic paste and cook 1–2 minutes until raw smell dissipates.
4. Step 4 — Build the curry: Add chopped tomato, 1/2 tsp (1.5 g) turmeric, 1 tsp (2 g) red chili powder and 1 tsp (2 g) salt. Cook until tomatoes break down and oil begins to separate, 4–6 minutes. Add the chicken pieces and stir to coat with spices; cook 3–4 minutes to brown lightly.
5. Step 5 — Add masala and simmer: Stir in the prepared coconut-coriander masala and cook 2–3 minutes. Pour in 1 cup (240 ml) coconut milk and 1/2 cup (120 ml) water and bring to a gentle simmer. Cover and cook over low heat 20–25 minutes, or until chicken is tender and cooked through. Adjust salt and add 1 tsp (5 g) tamarind paste or 1 tsp (5 ml) lemon juice if desired for brightness.
6. Step 6 — Finish curry and keep warm: If curry is too thin, simmer uncovered to reduce to desired consistency. Keep warm while making dosas.
7. Step 7 — Cook neer dosas: Heat a nonstick or well-seasoned flat pan over medium-high heat. Lightly grease with oil. Stir the batter (do not let settle too thick). Pour a small ladleful onto the hot pan and quickly tilt and swirl the pan so the batter spreads into a thin crepe. Cook 30–60 seconds until edges lift and underside has tiny brown spots; no need to flip unless desired. Remove and keep warm. Repeat with remaining batter, oiling minimally.
8. Step 8 — Serve: Stack warm neer dosas and serve immediately with the hot chicken curry. Tear dosas by hand, scoop up curry, and enjoy.