Kari Dosa

The mouth-watering Madurai Kari dosa is the best bet for any meat lover to fall in love with the legendary Madurai cuisine. The three-layered Kari dosa made of a bottom layer of plain dosa, omelette and a top layer of spicy mutton keema (minced mutton) brings out the true local flavours that reward one of the most fulfilling experiences.

Recipe Facts

Preparation Time
15 mins
Cooking Time
30 mins
Category
Non Veg
Type
Breakfast / Dinner

Dosa batter
2 eggs
½ tsp pepper
Oil
Salt
Coriander leaves

For stuffing
200 gram mutton keema (minced mutton)
2 tbsp oil/ghee
1 onion (finely chopped)
1 tomato (finely chopped)
1-2 green chillies
1 sprig of curry leaves
1 tsp garam masala powder
½ tsp pepper powder
1 tsp chilli powder
1 tsp coriander powder

Step 1 – Heat oil in a cooker and add the chopped onions, green chillies, curry leaves, salt for taste and saute for a few minutes. Add the tomatoes, ginger-garlic paste, garam masala powder, pepper powder, chilli powder and coriander powder. Mix everything and let it cook for 3-4 minutes. Then add the minced meat and saute for 5 minutes. Close the lid and cook for 2-3 whistles. Once done, open the lid and let the keema simmer again for 3-4 minutes.

Step 2 – Break two eggs in a bowl and add salt and pepper to it for seasoning. Whisk it properly.

Step 3 – Heat a dosa pan, pour a ladleful of batter on it and spread it into a circle. Pour the egg mix over it, drizzle some oil or ghee and on top of it add the keema and sprinkle some coriander leaves. Cook until the bottom is crisp. Flip over and cook for a minute. Serve hot!

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