Mangalore x Italy
Neer dosa cannelloni
Silky neer dosa rolled around mushroom and paneer and baked in a ghee roast sauce. Mangalore goes to Rome.
100 minTime
21 gProtein each
hotSpice
4hPlan ahead. Soak for 4 hours first; the 100 minutes come after.
Water dosa3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original611kcal
21 gprotein
6 gfibre
100minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Grind the soaked rice with coconut and water to a very smooth, thin batter like milk. Add salt.
- 2Heat a greased non stick pan. Stir the batter, pour from the edge in a circle and fill in. Cover 1 minute. Cook one side only and lay flat. Make 12, keeping them apart.
- 3Dry roast the red chillies, coriander, cumin, pepper and fenugreek for 2 minutes. Grind with half the garlic and the tamarind to a paste.
- 4Heat 2 tbsp ghee, fry the paste 3 minutes, add tomato and cook 8 minutes. Add coconut milk and salt and simmer 5 minutes.
- 5Heat the rest of the ghee with curry leaves, add onion and garlic, then mushrooms until dry. Add spinach until wilted, then paneer, chilli, salt and 3 tbsp sauce.
- 6Heat the oven to 200°C. Spread a little sauce in a dish. Roll each dosa around filling and lay seam down. Pour over the rest of the sauce and top with mozzarella.
- 7Bake 15 to 18 minutes until the cheese bubbles.
Serve it like this
Lift two rolls onto a warm plate with plenty of sauce, scatter curry leaves fried in ghee and serve with a green salad.
