Madurai Kari Dosai : Mutton Keema Dosa

Madurai is not only famous for Meenakshi temple, malligai poo there are few more things that adds the asset of it, one among is the “Kari Dosai”.If you had ever tasted the Madurai kari dosai, I bet you must be pining to have it again. It’s a very famous food in Madurai and everyone from Tamil Nadu might be aware of it if not tasted. There are lots of vegetarian dosai varieties, however in the non-veg, I really give a hats off to the person who invented this recipe. It’s a very innovative dish and at first I thought I could taste only in restaurants. But when I prepared at home, my bf enjoyed it like a feast and he added to his favorite among my recipes as he never tasted it before.

Kari dosa is like a mini dosa with meat toppings; the entire dosa is cooked upside down and cooked for couple of minutes, the result an awesome dish with delicious taste.It is not that spicy as you may think. The combination of mutton with Chettinad masala makes it tasty with the combination of egg in it makes you to feel that out of the world taste. Seriously, you may think I am exaggerating it, but the truth will be there at your taste buds after you taste it. If you are a dosa fanatic then I would recommend this to you to try. With no further delay; here you go with the “talk of the temple city” recipe :) 

Ingredients:

• Minced Mutton- ¼ Kg / ½ Lb
• Eggs- 2 (beaten)
• Onion- finely chopped- 1 medium size
• Tomato- 1 Chopped finely
• Chily Powder- ½ Tspn
• Garam Masala- 1 Tspn
• Coriander leaves- few
• Ginger garlic paste- 1 Tspn
• Salt- To Taste
• Sesame Oil

To Grind:

• Red Chilies-4 Nos
• Coconut flakes-3 Tspn
• Coriander seeds- 2 Tspn
• Pepper seeds- 1 Tspn
• Curry Leaves- few

Method:
 
For the masala:

• Dry roast and grind to fine paste with all the ingredients under “To grind” and keep aside.
• In a pan, pour oil, add the chopped onion when it becomes translucent add the tomato and sauté again.
• When it becomes messy, add the chily and garam masala and sauté again.
• Add the grounded paste and sauté again for 2 minutes.
• Add the minced mutton and stir well to combine, add a little water for the mutton to cook.
• Cover it and cook until the mutton is cooked well.
• After the mutton is cooked, cook it uncovered for the water in it to evaporate.
• Give a final stir and combine well.
• Throw few coriander leaves to it and keep aside.

For Dosa:
 

 

• Mix the prepared mutton keema with the eggs beaten and combine well and keep aside.
• Pour a ladle of dosa batter to the tawa and spread as thick (like you do for uttapam).
• Pour the egg mutton mixture with spoon to the middle of the batter.
• Spread the oil in and around the dosa and flip and cook up and down for about 2-3 minutes.
• Serve hot with raitha or any gravy.

Tips:

"You can also cook the mutton separate in the pressure cooker and then you add it to the gravy to consume time, however if the mutton is cooked along with the masala will gives an outstanding taste.

I used sesame oil for the flavor but you could use the oil of your choice.

No need to add too much of spices, as it may stick while you are having the dosa, hence adding just the powders will give the best taste.

Serving Suggestions: Best taste when served with Raitha or mutton gravy :)"