Madurai Mutton Kheema Kari Dosa

Madurai Mutton Kheema Kari Dosa

Why you should make this recipe:

Madurai keema dosa a local delicacy, a famous street food down south. There are some restaurants in Madurai that are quite famous for their Kari dosa.  After a busy restaurant operation, I like to take my team over to these small eateries so that we can relax and chat a little before we head home. 

With this recipe, you can make this delicacy at home easily. 

Ingredients

For Dosa

  • Par boiled rice – 2 cup
  • Raw rice – 1 cup
  • Urad daal white – 1/2 cup
  • Channa daal – 1/2 cup
  • Fenugreek seeds – 2 tsp
  • Salt – as required

For Kari sukka

  • Minced lamb – 200 grams
  • Refined oil – 5 table spoon
  • Fennel seeds – 3 grams
  • Chopped shallots – 1/2 cup
  • Curry leaves – few
  • Red chilli whole – 2 nos
  • Ginger garlic paste – 2 tsp
  • Tomato chopped – 1 cup
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Pepper powder – 1 tsp
  • Sonf powder  -1/2 tsp
  • Coriander leaves chopped – few
  • Beaten egg – 1 no

Method

  • Soak all the dosa ingredients together for four hours.
  • Make the batter with required water.
  • Add the salt, mix well and leave it for fermentation.
  • Heat oil in a kadhai.
  • Add fennel seeds, shallots, curry leaves, red chilli and saute until the shallots turns brown.
  • Add the ginger garlic paste and lamb mince along with all the dry masala powders.
  • When the lamb is half done, add the tomatoes and cook until the lamb gets cooked.
  • Chill it and mix with coriander leaves, egg and keep aside.
  • Now heat a dosa tawa and make a thick uttappam or  pancake .
  • Top it with the egg and lamb mix.
  • Cook on both sides and serve hot with salan or coconut chutney.

In this Recipe

Subscribe to our Weekly Recipe Newsletter

Recipes from Professional chefs sharing their secrets







Related Articles

Responses

Your email address will not be published. Required fields are marked *

Are you are in the restaurant business?

Sign up for our weekly newsletter to get tips and tutorials