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.

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.