Some of my best trips through Coastal Karnataka and the Malnad region of the state have been during the monsoons. Rain can be disruptive around here, especially around June and July, but the lush landscape is worth the drive through rain. One such drive brought me to a home stay in Sirsi, a charming town in Uttara Kannada district. I was on my way back from Banavasi, a historic temple town that was once the capital of the mighty Kadamba kingdom. My host didn’t expect me to have dinner, but quickly a simple but delicious meal – joni bella with neer dosing – liquid jaggery, a local delicacy in Sirsi. It was all the monsoon comfort I needed.
Neer supplements are one of my favorite things. It’s light, relatively easy to make and really is any time meal. It translates to water dosa from Tulu. This light in the form of air dosa is prepared with rice flour and water. Unlike regular dosa, it does not require fermentation. It can be folded almost into the shape of a handkerchief. Many homes in coastal Karnataka serve a dose of neer with garlic chutney or joni bella for breakfast. It is also a perfect foil for the quintessential Mangalorean fish curry or even gravy like Kori Ghasi (Mangalorean Chicken Curry). A few months back, I was at Fish, one of the reputed seafood restaurants in Mangalore, where I had a dose of Neer with a fiery prawn masala.
The all-day dining at JW Marriott Bengaluru, JW Kitchen has a dedicated South Indian Spotlight section as part of their buffet, where signature dishes from Karnataka come to the fore. I watched Chef Vignesh craft a nerdy dose (see our recipe and step-by-step pictures) from the start. Chef Vignesh shares some simple tips and tricks. Considering how thin this batter is, you do not need to spread the batter like a dosa. It is also important to cook the food on low flame. You can try it with fish curry (see Recipes) or source Joni Bella on an online platform.
(Also read: Spice Dose of Bangalore: A great Kannada dish that you can easily make at home,
Neer Dos JW Marriott
How to make Neer Dosage How do I make Neer Dosage:
Recipe courtesy – Chef Vignesh, JW Marriott Bengaluru
Component:
1 cup raw rice – 250ml/250g
cup grated coconut – 120 grams
Salt – 5 grams
Water (as required) – 750ml
oil for cooking dosa
- Add fresh water to the washed rice and soak the rice overnight or for 6 hours.
- Drain the water from the soaked rice. Put the rice in a mixer jar along with the grated coconut.
- Add water little by little and make a smooth paste by grinding rice and coconut.
- Take out the batter in a mixing bowl. Add salt and remaining water and mix well.
- Heat a tawa. When the tawa is hot, put the solution of 1-2 spoons on the pan. Since the solution is very thin, we do not need to disperse the solution.
- Pour a small spoonful of oil around the dosa. Close the pan with the lid. Cook the dosa on low flame only.
Mangalore Fish Curry:
Recipe courtesy – Chef Vignesh, JW Marriott Bengaluru
Component:
Coconut (thickened and diluted coconut milk extract) – 100 ml
Pomfret fish slices – 450 grams
Onion (chopped) – 150 grams
Green chilies (cut lengthwise) – 40 grams
Ginger finely chopped – 15 grams
Garlic – 15 grams
Curry leaves – few sprigs
Coconut oil – 50 ml
For the seasoning:
Chili powder – 25 grams
Tbsp Coriander – 15 grams
Cumin – 15 grams
Turmeric Powder – 2.5 grams
Kokum – 25 grams
Coriander Powder – 10 grams
Mustard seeds – 5 grams
- Heat coconut oil in a pan, fry the chopped onions in it till it turns light brown.
- Add green chili, ginger and garlic and fry for some time.
- Add ground spices and fry it.
- Add masala water, diluted coconut milk and wait for the curry to boil.
- Increase the flame of the gas and add the condensed coconut milk and stir it till the curry comes to a boil.
- Add fish, cook and close the lid.
- It is best to serve it after 30 minutes.
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