Neer Dosa and Prawn Sukke | नीर डोसा और झींगा सूखा | Family Food Tales | Sanjeev Kapoor Khazana
Nothing as comforting and delicious as a light Neer Dosa and Prawn Sukke one of Mangalore’s most popular recipes. Bet this will become one of your favourite combo now onwards.
NEER DOSA AND PRAWN SUKKE
Ingredients
Neer dosa
2½ 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
½ tsp black pepper powder
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp red chilli powder
¼ 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 1½ cups water and mix well. Add salt and 1½ 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 sauté for 1-2 minutes.
3. Add onion and sauté 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 sauté 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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