Aye Hai Ho! Neer Dosa and Chicken Stew: A Match Made in Heaven, Yaar!
Namaste and Aadaab, my lovely foodies! Chef Curry Do’pyaza here, back in your kitchens and hearts, ready to whisk you away on another delicious adventure. Today, we’re diving deep into the coastal flavors of Karnataka, with a dish that’s as comforting as a warm hug on a chilly monsoon evening: Neer Dosa and Chicken Stew.
Now, for all my Mangalorean and Udupi friends out there, you already know what’s up! This dynamic duo is a staple in your homes, gracing your tables during festivals like Ganesh Chaturthi and Diwali, and making regular appearances during the monsoon season when all you crave is something warm and satisfying. It’s the kind of dish that grandmothers lovingly prepare, passing down the secret recipes through generations.
A Little History Lesson, My Friends
Neer Dosa, meaning “water dosa” in Kannada, is a delicate, lacy crepe that originated in the coastal regions of Karnataka. It’s believed to have been a clever way to use up leftover rice batter, transforming it into something truly special. The Chicken Stew, often called “Chicken Curry” in these parts, complements the dosa beautifully with its rich, savory flavors. Together, they create a symphony of textures and tastes that will have you singing praises to the culinary gods!
The Nitty-Gritty: Recipe Time!
Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 45 minutes
Ingredients, My Darlings:
For the Neer Dosa:
- 2 cups Sona Masuri Rice (Sona Masuri Chawal)
- Water, as needed
- Salt (Namak) to taste
- Coconut Oil (Nariyal Tel) for greasing the pan
For the Chicken Stew:
- 1 lb Chicken (Murghi), cut into bite-sized pieces
- 2 medium Onions (Pyaaz), finely chopped
- 2 medium Tomatoes (Tamatar), finely chopped
- 1 inch Ginger (Adrak), grated
- 4 cloves Garlic (Lahsun), minced
- 2-3 Green Chilies (Hari Mirch), slit (adjust to your spice level!)
- 1 tsp Turmeric Powder (Haldi Powder)
- 2 tsp Coriander Powder (Dhania Powder)
- 1 tsp Red Chili Powder (Lal Mirch Powder)
- 1/2 tsp Garam Masala
- 1 cup Coconut Milk (Nariyal Doodh)
- 2 tbsp Vegetable Oil (Sabzi Tel)
- Fresh Coriander Leaves (Hara Dhania) for garnish
- Salt (Namak) to taste
Let’s Get Cooking, Yaar!
Neer Dosa – The Lacy Delight:
- Soak it Up: Wash the rice thoroughly and soak it in plenty of water for at least 4 hours, or preferably overnight. This is key for a smooth batter.
- Blend it Smooth: Drain the rice and grind it in a blender with fresh water until you get a very thin, watery batter. It should be the consistency of thin buttermilk.
- Season and Rest: Add salt to the batter and mix well. Let it rest for about 15-20 minutes.
- Cook it Lightly: Heat a non-stick tawa or pan over medium heat. Grease it lightly with coconut oil.
- Pour and Swirl: Pour a ladleful of batter onto the hot tawa and immediately swirl the pan to spread the batter thinly. Don’t worry about making perfect circles!
- Cover and Cook: Cover the pan with a lid and cook for about 1-2 minutes, or until the edges start to lift and the dosa is cooked through. You don’t need to flip it.
- Fold and Serve: Gently fold the Neer Dosa and remove it from the pan. Repeat with the remaining batter.
Chicken Stew – The Hearty Companion:
- Sauté the Aromatics: Heat vegetable oil in a pot or pressure cooker over medium heat. Add the chopped onions and sauté until golden brown. Then, add the ginger, garlic, and green chilies and sauté for another minute until fragrant.
- Spice it Up: Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes are soft and the spices are well combined.
- Brown the Chicken: Add the chicken pieces to the pot and sauté until they are lightly browned on all sides.
- Simmer in Coconut Milk: Pour in the coconut milk and add salt to taste. Bring the mixture to a simmer.
- Cook to Perfection:
- Stovetop: Cover the pot and simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
- Pressure Cooker: Close the pressure cooker and cook for 2-3 whistles. Let the pressure release naturally.
- Finish and Garnish: Stir in the garam masala and simmer for another 5 minutes. Garnish with fresh coriander leaves.
Chef Curry’s Tips for a Stellar Dish
- Batter Consistency is Key: The Neer Dosa batter should be very thin. If it’s too thick, the dosas will be heavy and won’t have that delicate, lacy texture.
- Non-Stick is Your Friend: Using a non-stick pan is essential for making Neer Dosa. Otherwise, it will stick and tear.
- Spice it Right: Adjust the amount of green chilies and red chili powder in the chicken stew according to your spice preference.
- Fresh is Best: Using fresh ingredients, especially coconut milk, will elevate the flavor of the stew.
Cooking it Your Way: Adaptations for Every Kitchen
- Gas Stove: The classic method, perfect for simmering the stew to develop rich flavors.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Pressure Cooker: A time-saver for the chicken stew, especially on busy weeknights.
- Slow Cooker/Crockpot: For an even more tender chicken stew, cook it on low for 6-8 hours.
- Air Fryer: While not ideal for the entire dish, you can use an air fryer to pre-cook the chicken pieces for a quicker stew.
Nutritional Information (Approximate per serving):
- Calories: 450-500
- Protein: 25-30g
- Carbohydrates: 40-45g
- Fat: 20-25g
Serving Suggestions, My Dearest Foodies
Serve the hot Neer Dosa with a generous helping of the Chicken Stew. The soft, lacy dosa is perfect for soaking up the flavorful gravy. You can also add a side of coconut chutney or a simple salad for a complete and satisfying meal. A cup of hot chai is also a perfect accompaniment.
Your Mission, Should You Choose to Accept It!
Now, my friends, it’s your turn to bring this delicious dish to life in your own kitchens. Gather your ingredients, put on some good music, and get cooking! Share this recipe with your friends and family, and let them experience the magic of Neer Dosa and Chicken Stew.
Happy Cooking, and remember, food is love!
Until next time,
Chef Curry Do’pyaza, signing off!