In This article explained the preparation of a spicy, coconut-based Prawns Sukka paired with light, lacy Neer Dosa.
1. Prawns Sukka (Etti Sukka) Preparation
Ingredients
Prawns (Etti): Cleaned and deveined.
Masala Base: Dried red chilies (Guntur and Byadgi for color and heat), coriander seeds, cumin seeds, peppercorns, fenugreek seeds (methi), and turmeric.
Aromatics: Sliced onions, garlic cloves, and fresh curry leaves.
Coconut: Grated fresh coconut (a key element for the “Sukka” or dry texture).
Souring Agent: Tamarind pulp or juice.
Seasoning: Salt to taste and coconut oil for authentic flavor.
Cooking Process
Roasting Masala: Dry roast the red chilies and whole spices until fragrant. Grind them into a smooth paste along with garlic, turmeric, and tamarind.
Preparing Coconut: Coarsely grind (pulse) the fresh grated coconut with a little bit of the prepared masala or garlic to infuse flavor. The coconut should remain grainy, not a paste.
Cooking Prawns: Sauté onions and curry leaves in coconut oil. Add the cleaned prawns and the ground masala paste. Cook until the prawns are nearly done.
The Sukka Finish: Add the coarsely ground coconut to the pan. Mix well and cook on low heat until the moisture evaporates and the coconut coats the prawns perfectly.
2. Neer Dosa (Thelav) Preparation
Ingredients
Rice: Sona Masuri or any white rice, soaked for at least 4-5 hours.
Fresh Coconut: A small amount added while grinding for softness.
Water: To adjust the consistency.
Salt: To taste.
Process
Grinding: Grind the soaked rice and fresh coconut into a very fine, smooth batter.
Batter Consistency: Add water to the batter until it reaches a very thin, watery consistency (hence the name “Neer” meaning water).
Frying: Pour a ladle of batter onto a hot, greased cast-iron or non-stick tawa. Swirl the pan to spread the batter thinly. Cover with a lid and steam-cook for about a minute. Do not flip the dosa; it is cooked on one side only.
Serving Suggestion
The spicy, aromatic Prawns Sukka is served hot alongside the soft, fold-able Neer Dosas. The mildness of the rice crepes perfectly balances the bold coastal spices of the prawn dish.
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