Madurai kari dosa with step by step pictures. Delicious mutton keema dosa made with dosa batter and topped with spicy mutton keema filling.
Seriously i have never tasted madurai kari dosa before, but i have seen making them and heard about them. I wanted to make this ever since, finally i made them and it tasted really really good.
About this Recipe
Madurai Kari Dosa is a three-layered dosa: the first layer is plain dosa, the second layer is an egg omelette, and the top layer is minced meat (mutton ka keema).
A dosa is a thin (usually crispy) South Indian flat bread made from a fermented batter primarily composed of lentils and rice. Rice and black gram are the main ingredients, which are ground together in a fine, smooth batter with a dash of salt and fermented. Dosas are a popular dish in South Indian cuisine, but they are now popular
throughout the Indian subcontinent. Dosas are traditionally served
hot with chutney and, more recently, sambar. Chutney is an additional accompaniment (a fine paste made up of groundnut, coconut and lentil).
Hope you will give this a try and let me know how it turns out for you.
Ingredients for Madurai Kari Dosai Recipe :
Mutton Kheema :
Lamb and goat meat are minced in South Asia to make Keema, a traditional meat dish. It can also be made from almost any meat and cooked in a variety of ways, including frying or stewing. Keema is a popular filling for samosas and naans. Vegetarian keema, made with onion, tomato, peas, and ginger, is now available in restaurants.
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour or old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour.
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Madurai Kari Dosa Recipe | Mutton Kari Dosa Recipe
- Dosa Batter as needed
- Eggs - 4
- Salt to taste
- Pepper to taste
- Coriander leaves a handful finely chopped
- Oil for making dosa
- For Stuffing:
- Mutton Kheema - 250 grams
- Oil - 2 tblspn
- Onion - 1 large chopped finely
- Green Chillies - 2 chopped finely
- Curry leaves - 1 sprig
- Tomato - 1 large chopped finely
- Ginger Garlic Paste - 1 tblspn
- Chilli Powder - 1 tsp
- Coriander Powder / Malli Podi - 1 tblspn
- Turmeric Powder / Manjal Podi - 1 tsp
- Garam Masala Powder - 1 tblspn
- Pepper Powder - 1 tsp
- Coriander Leaves a handful chopped finely
- Heat oil in a pressure cooker, add in onions, chillies and curry leaves. Add little salt and cook for 2 to 3 mins.
- Add in ginger garlic paste and saute for a min.
- Add in spice powders, mix well. Now add in tomatoes and cook for 5 mins.
- Now add in kheema and saute for 5 mins.
- Cover and cook for 3 whistle. Simmer for 5 mins, turn off the heat and let the steam escape all by itself.
- Now open the cooker, pout the kheema in a pan,fry this on high heat till it gets dry, add in pepper powder and coriander leaves. Mix well Kheema is done.
- Crack egg in a bowl, season with salt and pepper. Whip till mixed.
- Heat a tawa, pour small dosa, spoon some egg mix over it, drizzle oil over it and top with kheema and coriander leaves. Cook till bottom crisp up.
- Flip over and cook for a min.
Step by Step
|Take all your ingredients|
|Heat oil in a kadai|
|Add in onions|
|season with salt|
|cook till it turns translucent|
|add in chillies and curry leaves|
|add in ginger garlic paste|
|add in spice powders|
|Add in tomatoes|
|Add in mutton kheema|
|cook for few mins|
|cover and pressure cook|
|now it is done|
|transfer it to a pan|
|cook on high heat till it dries up|
|sprinkle over some pepper powder|
|and top with coriander leaves|
|mix well..Filling done|
|crack open eggs in a bowl|
|season with salt and pepper|
|whip to mix|
|Pour dosa batter on tawa|
|pour little egg over it|
|if it slides over, you can bring it back to the dosa using a spatula|
|spoon some filling over it|
|drizzle oil over it|
|sprinkle with some coriander leaves|
|flip over and cook|
|press it using a spatula so it crisp up and gets cooked|
|remove it and serve|