Neer Dosa Prawn Sukka - Mangalorean

Contains: shellfish

• Coconut oil

  35 ml

• Coriander seeds

  8 g

• Curry leaves

  5 g

• Dried red chilli

  5 pc

• Freshly grated coconut

  120 g

• Garlic

  15 g

• Onion

  100 g

• Prawns

  350 g

• Rice

  150 g

• Salt

  to taste

• Tamarind pulp

  10 g

• Turmeric powder

  3 g

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Method

1. 1Grind soaked rice with grated coconut and salt to a thin batter for neer dosa.
2. 2Rub the prawns with turmeric and salt.
3. 3Dry-roast grated coconut with dried red chillies and coriander seeds.
4. 4Coarsely grind the roasted mix with garlic and tamarind.
5. 5Heat oil and fry sliced onion and curry leaves till golden.
6. 6Add the prawns and toss till they turn opaque.
7. 7Add the coarse coconut masala and mix well.
8. 8Cook on medium till dry and the masala coats the prawns.
9. 9Meanwhile pour the thin batter onto a hot griddle in a swirl.
10. 10Cover and cook the neer dosa till set, then fold.
11. 11Repeat to make more dosas.
12. 12Serve the prawn sukka hot with the neer dosa.