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Chicken Sukka and Neer Dosa

Arpita Patankar
300 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Chicken Sukka and Neer Dosa RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Karnataka
  • Blending
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Chicken Boneless 500 gms
  2. Chicken Leg piece 3
  3. Onion finely chopped 2
  4. Garlic cloves 6
  5. Ginger 1/2 inch
  6. Green chilly 3-4
  7. Dry Red Chilly 5
  8. Grated Coconut 3/4 cup
  9. Coriander seeds 1 tbsp
  10. Black Pepper 1 tsp
  11. Cumin 1 tsp
  12. Cloves 4
  13. Mustard seeds 1 tsp
  14. Cinnamon Stick 1 inch
  15. Bay leaves 3
  16. Curry leaves 15
  17. Red Chilli Powder as per taste
  18. Turmeric Powder 1 tsp
  19. Garam Masala 1/2 tsp
  20. Salt as per taste
  21. Thick yogurt 2 tbsp
  22. Coriander finely chopped 3 tbsp
  23. Ghee 2 tbsp
  24. For the Neer Dosa:
  25. Rice 3 cup
  26. Thick Coconut Milk 1/2 cup
  27. Salt as per taste
  28. Water as required (A little more than required for normal dosa)
  29. Oil/Ghee as required


  1. Chicken Sukka: Heat a pan on medium flame add coconut and dry roast until light golden brown. Keep aside to cool.
  2. In the same pan roast cumin, cloves, black pepper, coriander seeds, garlic, ginger and half portion of onion. Grind all together with roasted coconut.
  3. Wash chicken and cut into bite size pieces and marinate with salt, red chilli powder and little turmeric. Keep it aside for 15 minutes.
  4. Heat ghee in a pan, splutter mustard, cumin seeds, bay leaves, cinnamon stick and curry leaves. Turn the flame to medium high and add chopped onions, slit open green chillies till it becomes dark golden brown.
  5. Add in the ground paste in it and saute it for 5 minutes then add turmeric powder, Garam masala and red chilli powder and saute it again for 2 minutes on a medium flame.
  6. Add the marinated chicken pieces. Cover the pan with a lid for 5 minutes on a low flame.
  7. For a tangy taste add yogurt and stir well. Add salt and chopped coriander leaves. Cover it for around 5 minutes on a low flame.
  8. Remove lid and saute it on high flame for 2 minutes, Chicken sukka is ready, garnish with chopped coriander.
  9. For the Neer Dosa: Soak raw rice in water for 4 to 5 hours in adequate water. Wash and drain the whole water.
  10. Add Coconut Milk and adequate water to the rice and grind it to a loose batter. Add salt and keep it aside, covered for an hour.
  11. Heat a nonstick skillet and grease it with a little oil. With a tissue or a paper towel, spread the oil nicely.
  12. Pour 1 ladle of dosa batter and spread it in a round shape to make a thin dosa. Drop a few oil drops on the dosa and let it cook for 2 minutes. Do not turn it nor cover it. When done, fold it and serve.

Reviews (2)  

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Reema Thukral
Reema Thukral   May-11-2016

Delicious, will try for sure.

Arpita Patankar
Arpita Patankar   May-10-2016

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