- Serves: 4 – 5
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.
- 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
- 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