Aye Baburao! Neer Dosa & Chicken Ghee Roast: A Mangalorean Delight!

Namaste, my lovely foodies! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, ready to whisk you away on another culinary adventure. Today, we’re journeying to the sun-kissed coast of Mangalore, a land famous for its stunning beaches, fragrant spices, and, of course, its mouthwatering cuisine.

We’re diving headfirst into a classic Mangalorean combo: Neer Dosa and Chicken Ghee Roast. This dish is a celebration! It’s the perfect breakfast on a lazy Sunday morning, a festive treat during Ganesh Chaturthi, or a comforting meal to share with loved ones during Diwali. The light, airy Neer Dosa perfectly complements the rich, spicy, and utterly addictive Chicken Ghee Roast.

A Little History Lesson, My Friends!

“Neer” means water in Tulu, the local language of Mangalore. The Neer Dosa gets its name from its thin, watery batter. It is a simple yet elegant dish that has been a staple in Mangalorean households for generations. The Chicken Ghee Roast, on the other hand, is a relatively newer creation, but it has quickly become a beloved classic. The dish is said to have originated in a small restaurant in Kundapur, a town near Mangalore, and its popularity has since spread like wildfire!

Let’s Get Cooking!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 45 minutes

Ingredients:

For the Neer Dosa:

2 cups Chawal (Rice) – Use a good quality, short-grain rice like Sona Masuri or Jeera Rice
Water – As needed
Salt – To taste

For the Chicken Ghee Roast:

1 kg Murghi (Chicken), cut into medium-sized pieces
1 large Pyaaz (Onion), finely chopped
2 tablespoons Adrak-Lahsun ka Paste (Ginger-Garlic Paste)
2 tablespoons Nimbu ka Ras (Lemon Juice)
1/2 teaspoon Haldi Powder (Turmeric Powder)
Salt – To taste
For the Ghee Roast Masala:
- 15-20 Sukhi Lal Mirch (Dried Red Chilies), preferably Byadagi for color and mild heat
- 2 tablespoons Dhaniya Seeds (Coriander Seeds)
- 1 teaspoon Jeera (Cumin Seeds)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Rai (Mustard Seeds)
- 1/4 teaspoon Hing (Asafoetida)
- 1 inch Dalchini (Cinnamon Stick)
- 4-5 Laung (Cloves)
- 8-10 Kali Mirch (Black Peppercorns)
1/2 cup Ghee (Clarified Butter)

Instructions:

Neer Dosa – Light as a Feather!

Soak the Rice: Wash the rice thoroughly and soak it in plenty of water for at least 4-5 hours, or even overnight. This is crucial for a soft and delicate dosa.
Grind the Batter: Drain the rice and grind it into a very smooth, watery batter. The consistency should be like thin buttermilk. Add water gradually while grinding to achieve the right consistency. Add salt to taste.
Heat the Tawa: Heat a non-stick tawa (griddle) over medium heat. It needs to be hot, but not smoking.
Pour and Cook: Pour a ladleful of batter onto the hot tawa. Immediately lift and swirl the tawa so the batter spreads thinly and evenly. Don’t try to spread it with the ladle!
Cover and Cook: Cover the tawa and cook for about a minute, or until the edges start to lift and the dosa looks cooked. You don’t need to flip it! The dosa should be slightly translucent.
Remove and Serve: Gently remove the Neer Dosa from the tawa and serve immediately. Repeat with the remaining batter.

Chicken Ghee Roast – Spicy and Sizzling!

Marinate the Chicken: In a bowl, combine the chicken with ginger-garlic paste, lemon juice, turmeric powder, and salt. Mix well and marinate for at least 30 minutes, or preferably for a couple of hours in the refrigerator.
Prepare the Ghee Roast Masala: Dry roast all the ingredients for the ghee roast masala in a pan over low heat until fragrant. Be careful not to burn them! Let them cool slightly and then grind them into a fine powder.
Sauté the Onions: Heat ghee in a heavy-bottomed pan or kadhai (wok) over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the Masala: Add the marinated chicken and the ground ghee roast masala to the pan. Mix well, ensuring that the chicken is coated evenly with the masala.
Cook the Chicken: Cook the chicken over medium heat, stirring occasionally, until it is cooked through and the masala has thickened and coated the chicken pieces. This will take about 25-30 minutes. Add a little water if the masala starts to stick to the bottom of the pan.
Roast in Ghee: Continue to roast the chicken in the ghee until it is nicely browned and slightly caramelized. The ghee should separate from the masala, giving it that signature “ghee roast” look.
Serve Hot: Serve the Chicken Ghee Roast hot, garnished with fresh coriander leaves, alongside the Neer Dosa.

Chef’s Tips for a Perfect Dish!

Neer Dosa: The batter consistency is key! It should be very thin and watery. If it’s too thick, the dosas will be heavy and dense.
Chicken Ghee Roast: Don’t skimp on the ghee! It’s what gives the dish its rich flavor and characteristic “roast” texture.
Adjust the Spice: Feel free to adjust the amount of red chilies in the ghee roast masala to suit your taste.
Fresh is Best: Always use fresh ingredients for the best flavor.

Cooking Options Galore!

Gas Stove: Follow the instructions above for the traditional method.
Induction Stove: Works perfectly well! Just adjust the heat settings as needed.
Pressure Cooker: You can pressure cook the chicken for a quicker cooking time. Reduce the cooking time to about 10-12 minutes after the first whistle. Then, follow the remaining steps in a pan to roast the chicken in ghee.
Slow Cooker/Crockpot: While not traditional, you can adapt the Chicken Ghee Roast for a slow cooker. Sauté the onions and then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Finish by roasting the chicken in ghee in a pan for that signature flavor.

Nutritional Information (Approximate per serving):

Calories: 450-550
Protein: 30-40g
Fat: 25-35g
Carbohydrates: 30-40g

Note: This is an estimate and can vary depending on the specific ingredients and portion sizes used.

Serving Suggestions:

Serve the Neer Dosa and Chicken Ghee Roast hot, right off the stove.
A dollop of fresh butter or ghee on the Neer Dosa is always a welcome addition.
You can also serve it with a side of coconut chutney or raita (yogurt dip).
For a complete Mangalorean meal, pair it with other local delicacies like Fish Curry or Mangalorean Buns.

So there you have it, my friends! A taste of Mangalore right in your own kitchen. I urge you to try this amazing recipe. Gather your ingredients, put on your apron, and get ready to create a truly unforgettable meal. And don’t forget to share the deliciousness with your friends and family! They will thank you for it.

Until next time, happy cooking!