Indian Mangalorean Neer Dosa with Coconut Chutney

Ingredients

• 1 1/2 cups raw rice, soaked 4 hours
• 1/2 cup grated coconut, plus 1 cup for the chutney
• 3 cups water, plus more as needed
• 3 tbsp neutral oil, divided
• 2 green chilies
• 1 tbsp freshly grated ginger
• 1 tsp black mustard seeds
• 10 curry leaves
• 1 tbsp tamarind paste
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt

Steps

1. Drain the soaked rice and grind it with the 1/2 cup grated coconut and 1 cup of the water into a very smooth batter, working for a full 3 to 4 minutes.
2. Thin the batter with the remaining water until it is as thin as milk and runs straight off a spoon. Neer means water, and a batter that coats the spoon at all is far too thick.
3. Stir in 1 teaspoon salt. The batter separates as it stands, so whisk it again before every single dosa.
4. For the chutney, blend the 1 cup coconut with the chilies, ginger, tamarind, cilantro, 1/2 teaspoon salt, and enough water to make a thick, spoonable paste.
5. Heat 1 teaspoon of the oil in a small pan, add the mustard seeds, and wait until they pop, then add the curry leaves for 10 seconds and pour the tempering over the chutney.
6. Heat a nonstick pan over medium-high heat and rub it with a little oil.
7. Pour a ladle of batter into the pan from a height, moving in a circle, and do not tilt or spread it. The batter is too thin to spread; it must be poured to fill the gaps and set into lace.
8. Cover and cook for 1 to 2 minutes, until the surface is set and dry and the edges lift. Do not flip. Fold into quarters and serve with the chutney and lime wedges.

Allergen note: Contains coconut and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.