Chicken Sukka and Neer Dosa

Chicken Sukka is a dry version of chicken made with a blend of spices and coconut.This is one of the popular Mangalorean dish.The authentic way demands dry roasting all spices and then grinding them.Also dry roasting the coconut and grinding coarsely.The best thing I noted in this recipe is that there is no use of oil in the curry and only ghee is used towards the end to temper the onions.If you can't take ghee then fry in oil,but ghee really enhances flavor and the amount is very less.I have served this with Neer Dosa.

Neer Dosa is a very popular, thin and gluten free dosa / pancake/ crepe prepared using rice batter in Mangalore, Udupi region of Karnataka. This dosa requires no fermentation. Rice is ground with water to get a runny batter. ‘Neer’ means water in local language. In konkani it is called panpolo. This dish can be served with jaggery, ghee, chutney, ghee roast or any spicy curry for breakfast / lunch / dinner.

Everyone liked it at home,am happy it turned out fragrant and delicious.Do give this a try and enjoy !!!

Chicken Sukka and Neer Dosa

Chicken Sukka

Serve: 4 pax

Preparation Time: 15 mins

Cooking Time: 20 mins

Ingredients:

1. Chicken Boneless: 500 gms
2. Chicken Leg piece: 3 no
3. Onion finely chopped: 2 nos
4. Garlic cloves: 6 nos
5. Ginger: 1/2 inch
6. Green chilly: 3-4 nos
7. Dry Red Chilly: 5 nos
8. Grated Coconut: 3/4 cup
9. Coriander Seeds: 1 tbs
10. Black Pepper: 1 tsp
11. Cumin: 1 tsp
12. Cloves: 4 nos
13. Mustard seeds: 1 tsp
14. Cinnamon Stick : 1 inch
15. Bay leaves: 3 nos
16. Curry leaves: 15 nos
17. Red Chilly Powder: as per taste
18. Turmeric Powder: 1 tsp
19. Garam Masala: 1/2 tsp
20. Salt: as per taste
21. Thick yogurt: 2 tbs
22. Coriander finely chopped: 3 tbs
23. Ghee: 2 tbs

Procedure:

1. Heat a pan on medium flame add coconut and dry roast until light golden brown.
   Keep aside to cool.
2. In same pan roast cumin, cloves, black pepper, coriander seeds, garlic and ginger and half portion of onion.Grind all together with roasted coconut.
3. Wash Chicken and cut in to bite size pieces and Marinate with salt, red chilly powder and little turmeric. keep it aside for 15 mins.
4. Heat ghee in a pan, splutter mustard and cumin seeds, bay leaves, cinnamon stick and curry leaves.  Turn the flame to medium high and add chopped onions, slit open green chilies till it become dark golden brown.
5. Add ground paste in it and saute it for 5 mins than add turmeric powder, garam masala and red chilly powder and saute it again for 2 mins on medium flame.
6. Now add the marinated chicken pieces. Cover the pan with lid for 5 mins on low flame.
7. For tangy taste add yogurt and stir well than add salt and chopped coriander leaves and cover it around 5 mins on low flame.
8. Remove lid and saute it on high flame for 2 mins, Chicken sukka is ready, garnish with chopped coriander.

Neer Dosa:

Serves: 4 pax

Preparation time: 10 mins

Cooking time: 5 mins

Rest Time: 4 to 5 hrs

Ingredients:

1. Rice: 3 cup
2. Thick Coconut Milk: 1/2 cup
3. Salt: as per taste
4. Water: as required
5. Oil/Ghee: as required

Procedure:

1. Soak raw rice in water for 4 to 5 hours in adequate water. Wash & drain the whole water.
2. Add Coconut Milk and adequate water  to the rice & grind it to a loose batter.
3. Add salt & keep it aside closed for an hour.
4. As the name of dish suggests that its "Neer" means "Water" dosa, so the water quantity should be on the higher side.
5. Heat a nonstick skillet & grease it with little oil.With a tissue or a paper towel, spread the oil nicely
6. Pour 1 ladle of dosa batter & spread it in a round shape to make a thin dosa.
7. Drop a few oil drops on the dosa and let it cook for 2 mins. Do not turn it nor cover it.
8. Now when its done, fold it and serve.