Neer Dosa and Prawn Sukke | नीर डोसा और झींगा सूखा | Family Food Tales | Sanjeev Kapoor Khazana

Absolutely nothing as reassuring and tasty as a light Neer Dosa and Prawn Sukke, one of Mangalore's most popular recipes. Bet, this will turn into one of your preferred combo now onwards.

NEER DOSA AND PRAWN SUKKE

Ingredients

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

Technique

1. Put the rice in a grinder container, add coconut and 1 cup water and grind to a great paste. Transfer in a big bowl. Include 1 1/2 cups water and blend well. Include salt and 1 1/2 cups water and mix till well integrated.
2. To make the prawns, heat oil in a kadai. Add ginger, garlic, curry leaves and green chillies and sauté for 1-2 minutes.
3. Add onion and sauté till translucent. Include tomato and mix. Include the salt, mix well and prepare till soft and pulpy.
4. Include fennel powder, black pepper powder, coriander powder, turmeric powder, and red chilli powder and blend well. Cook for 1-2 minutes.
5. Include prawns and sauté on high heat for 3-4 minutes. Minimize the heat to medium and continue to prepare 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 very finely all over the pan. Cover and prepare 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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Neer Dosa and Prawn Sukke | नीर डोसा और झींगा सूखा | Family Food Tales | Sanjeev Kapoor Khazana

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25 Comments

  1. Neerdosa is Mangalore recipe, my favourite food. For that we can add

    *scrapped coconut and onion slices for the batter for the taste.

    While grinding we can add curry leaves, methi leaves, etc… That we will call it as curry leaves dosa, methi leaves dosa etc….

  2. Neerdosa here we are doing with only white rice and salt. Not adding anything else
    Thava should be iron thava.

  3. Nice recipe. Please tell the option for vegetarian instead of prawns.

    1. Thank you Chef . Which chutnies can be served for vegetarian people.

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