This Kari dosa is an extremely popular recipe in Madurai region, the meat in this recipe is unbelievably delicious, makes the easiest dinner or party food!
- 1/4 kg minced mutton
- 2 cups dosa batter
- 3 tbs gingerly oil
- 1 tsp fennel seeds
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 2 onions
- 1 to mato
- 2 tsp ginger garlic paste
- 2 tbs chili powder
- 1 tsp turmeric powder
- 1 tbsp pepper powder
- 1 egg
- 1 tbsp coriander leaves
- 1/2 tsp fennel
- 1/2 tsp pepper
- Heat up gingerly oil in pressure cooker, add mustard seeds, fennel seeds, and curry leaves. Let it splutter for a few seconds.
- Add finely chopped onions saute well for 5 mins over medium heat, till the onions turn to a light brown in color.
- Add in ginger garlic paste and saute until the raw smell of the ginger garlic paste leaves off.
- Add chopped tomato and saute for a minute.
- Add chili powder and turmeric powder and saute for few minutes.
- Add minced mutton, salt and saute for a few minutes.
- Add 1/2 cup of water and pressure cook for 3 to 4 whistles.
- Once the pressure has released, the mutton should be well cooked. If you find any more liquid left, stir in the open pan for 5 mins. Until the liquid has absorbed. Sprinkle some chopped coriander leaves, freshly ground pepper+fennel powder. stir and cook for 3 to 5 mins.
Before you serve:
- Break 1 egg in a mixing bowl, add pepper and salt. Mix well.
- Heat up dosa pan, pour in dosa batter to make a small and thick dosa
- Pour in some eggs mixture, if that slides down, it’s okay you can bring it back using the spatula.
- Add some mutton kheema, spread the mixture generously over the egg mixture.
- Flip it up carefully and cook for 1 or 2 mins.
Gingelly oil: Cold-pressed gingerly oil has a very distinct flavor and using in the Kari dosa gives you more flavor. You could also swap to cold-pressed peanut oil.
Mutton/Lamb: Get the good quality ground mutton to get tender mutton pieces, you can ask your local butcher to mince the meat or you can also ground the Boneless mutton pieces in a blender.
Wash your minced mutton in small holed colander and strain to avoid the loss of minced mutton pieces and the flavor.
Use only the freshly ground ginger garlic paste
Pressure cook the meat: I always prefer to pressure cook the meat for more intense flavor and to shorten the cooking time.
- Category: Breakfast/dinner, brunch, dinner
- Cuisine: Indian, south Indian