Suthanabbe Falls is located between Karkala and Lakya dam in the Kudremukh national park. The water falls from a height of 22 meters creating a scenic surroundings around it.
- Raw rice – 1 1/2 cups (you can use Sona Masuri)
- Fresh coconut – 2 tbsps, grated (optional)
- Salt to taste
- Oil to grease pan
- Wash and soak rice for at least 3-4 hours.
- Drain the water and grind the rice along with the grated coconut to a fine paste adding water as required. The batter has be like a flowing liquid (the consistency of water) and must be ground smooth. The batter when rubbed between your fingers should feel smooth and not coarse.
- Add salt to taste and mix well. To test the consistency of batter, the batter should not form a coating on the back of the spoon. If it does, add more water to the batter. It should appear like buttermilk consistency. There is no need to ferment the batter. You can use the batter immediately to prepare neer dosa.
- Grease an iron tawa and heat it on high flame. Do the sprinkle test. When you sprinkle a few drops of water on the hot pan, it should sizzle. Reduce flame and pour a ladle full of batter (a little more than 1/4 cup) from the sides of pan in a circular motion. Fill the center and holes if any with more batter.
- Place a lid over the pan and cook on medium high flame for approx a minute. The dosa will remain white and not brown. So do not overcook it. The sides will leave the pan and the upper lay will appear dry. At this point slowly lift the sides with a spatula, fold in half and again fold it in half to form a triangle.
- Remove from pan, place on a serving plate and serve the neer dosa with chutney of your choice, egg curry or chicken curry.
- Use aged rice. Sona masuri works well.
- Ensure that you season the pan well with oil before pouring the batter. If you do not season well, the dosa will stick to the pan.
- If the batter is thick, the dosa will stick to the pan.
- Each time you make neer dosa, enusure that you mix the batter well before pouring on the pan.
- Once you pour the batter, there is no need to add oil along the sides or in the holes like we do for rava dosa.
- There is no need to flip the dosa and cook the other side.
- Cast iron pan works best but you can use a non-stick pan too. If using a non stick pan, use a pan that has a lip (sides). Once the pan is hot, pour the batter in the center of the pan and swirl it all around so that it forms a uniform thin layer. Since the batter is of a watery consistency, you should be able to swirl it all around the pan.
- This dosa batter is not spread like a masala dosa batter. The batter is splashed on the pan like one would for rava dosa.
- Left over batter can be refrigerated and used the next day.
- If you have refrigerated the batter, bring it to room temperature and mix really well before preparing the dosa. Cold dosa batter will stick to the pan.
- Once you have made the Neer dosa, place it on a wide plate. Place the second Neer dosa next to it and not on top of it as it tends to stick when hot.
- Chicken – 1 kg, with bone, clean and cut into medium size pieces
- Onions – 2, medium, finely chopped
- Curry leaves – 1 sprig
- Turmeric powder – 1/4 tsp
- Tamarind paste – 1 tbsp
- Thick coconut milk – 1/4 cup (optional)
- Salt to taste
- Oil – 3 tbsps
- Ghee – 2 tbsps
- For masala:
- Onion – 1, medium, sliced
- Garlic – 4 cloves
- Coconut – 1/2 cup, fresh and grated
- Dry red chilies – 7-8, de-seed (I used 6 chilies)
- Black pepper corns – 1 tsp
- Cumin seeds – 3/4 tsp
- Coriander seeds – 1 1/2 tbsps
- Methi seeds – 1/4 tsp
- Cloves – 3
- Cinnamon – 1″ piece
- Marinate chicken in turmeric powder and half tsp salt for 15 mts.
- Prepare the masala. Dry roast methi seeds for 4 mts on low flame. Next add all the ingredients called for in ‘masala’ except onion, garlic and coconut. Dry roast on low medium flame for 4-5 mts, mixing them so that they don’t burn and roast evenly. Remove the roasted ingredients from the pan and set them aside.
- In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts. Add the grated coconut and saute for 5 mts. Turn off flame and cool.
- Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.
- Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 7-8 mts or till lightly browned. Add the chicken and cook on high for 4 mts. Reduce flame, place lid and cook for another 9-10 mts, mixing well once in a while.
- Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on medium flame for 8-10 mts.
- Add 3 cups of water and tamarind paste and cook on high flame for 2 mts. Reduce flame, place lid and simmer till chicken is cooked.
- Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.
- An optional step you can follow at this stage is to saute a small sliced onion along with a sprig of curry leaves in a tbsp of ghee till brown and pour it over the hot curry.
- Serve with rotti, neer dosa or rice.
- You can add a finely chopped tomato at the time of adding the masala paste.
- Adjust the red chilies according to your spice level.
Ramasamudra Lake. It is said that King Veera Bhairava was a generous man with a religious vision. He was the main driving force behind the constructions of various Basadis and temples in Karkala.He had Two sons by the name of Ramanatha and Veerapandya. As misfortunes would have it, His son, Ramanatha passed away before the ruling king! The King is said to have constructed Lake Ramasamudra as a tribute to his son.
Lake Ramasamudra is a scenic location and ideal for a day outing at Karkala. The water resides in the lake perennially and is believed by many that it also has amazing healing qualities. The main supply of water for the village of Karkala comes from this lake!
The distance from Karkala to Ramasamudra is roughly about 2 kms and can be reached by bus or private vehicles.
Arbi falls near Nitte is smaller than most falls. Nevertheless, for its serene atmosphere and beauty you’d want to stay there just to listen to its gentle murmurs. The origin of this falls is Manjaltar River.
Many localites visit the place for picnics and day outings. Although one can safely wade into the waters, the rocks are slippery.
The distance from Karkala to Nitte is roughly about 5 kms and can be reached by bus or private vehicles.
Dr.TMA Pai Rotary Hospital, Karkala
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