Neer Dosa and Prawn Sukke Family Food Tales Sanjeev Kapoor Khazana

Nothing as comforting and delicious as a light Neer Dosa and Prawn Sukke, one of Mangalores most popular recipes. Bet, this will become one of your favourite combo now onwards.

NEER DOSA AND PRAWN SUKKE

Ingredients

Neer dosa
2 short-grain rice, soaked for 3-4 hours and drained
1 cup scraped fresh coconut
Salt to taste
Oil for brushing
Prawns
15-20 medium prawns, peeled, cleaned, and deveined
2 tbsps oil
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
15-20 curry leaves
2-3 green chillies, slit
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
1 tsp fennel powder
tsp black pepper powder
1 tsp coriander powder
tsp turmeric powder
tsp red chilli powder
cup scraped fresh coconut + for garnish
Fried curry leaves for garnish

Method

1. Put the rice in a grinder jar, add coconut and 1 cup water and grind to a fine paste. Transfer in a large bowl. Add 1 cups water and mix well. Add salt and 1 cups water and mix till well combined.
2. To make the prawns, heat oil in a kadai. Add ginger, garlic, curry leaves and green chillies and saut for 1-2 minutes.
3. Add onion and saut till translucent. Add tomato and mix. Add the salt, mix well and cook till soft and pulpy.
4. Add fennel powder, black pepper powder, coriander powder, turmeric powder, and red chilli powder and mix well. Cook for 1-2 minutes.
5. Add prawns and saut on high heat for 3-4 minutes. Reduce the heat to medium and continue to cook for 2-3 minutes.
6. Add coconut and mix well. Switch the heat off.
7. Heat a non-stick shallow pan. Brush some oil. Pour a ladleful of batter and swirl to spread evenly and thinly all over the pan. Cover and cook for 2-3 minutes. Fold into half and fold again into half to form a triangle.
8. Transfer the prawns into a serving bowl. Garnish with coconut and fried curry leaves. Arrange the neer dosa on a serving plate. Serve hot.

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