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Madurai Mutton Kheema Kari Dosa

Jun 7, 2020

  • 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. 


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


  • 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

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