Madurai Mutton Kheema Kari Dosa

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This Kari dosa is an extremely popular recipe in Madurai region, the meat in this recipe is unbelievably delicious, makes the easiest dinner or party food!

This mutton kheema Kari dosa have rave reviews for the reason- they are rave-worthy! The most delectably delicious bite of your life!

kari dosa served in plate sprinkled with chopped coriender leaves
Madurai Mutton Kheema Kari Dosa
Madurai keema dosa a local delicacy, a famous street food, there are few restaurants in Madurai which is quite famous for their Kari dosa and now you can make it at home just like your favorite restaurant.
Sometimes you create the recipe that just melts in your mouth, just the way you dreaming of making it again and again!
The flavors are completely bursting, it is perfectly golden toasted and making keema dosa can’t be easier than this!

Link to other mutton recipes: Kerala Mutton curry and Easy mutton chops

How to make Madurai keema dosa:

ingredients to make kari dosa is taken in small bowls
Ingredients to make kari dosa
oil is being heated up in pressure cooker
Heat up gingelly oil in pressure cooker.
a bowl of spices fennel seeds, curryleaves and mustard seeds are taken
To season: Take fennel seeds, curry leaves and mustard seeds
spices are being spluttered in oil in the pressure cooker
Saute just for few seconds
chopped onions being added to steel pressure cooker
Add finely chopped onions and saute until the onions turns translucent
ginger garlic paste is being added to the onions in steel saute pan
Add ginger garlic paste
onions are being sauted in pan
Saute until the raw smell of the ginger garlic paste leaves off.
chopped tomato is being added to the saute pan
Add chopped tomato and saute for 2 to 3mins
chilli powder and turmeric powder is being added to onions in saute pan
Then in goes spice powders, Add chilli powder and turmeric powder
onion and tomato are cooked well in saute pan
Keep sauting for 3 to 5 mins until the masala are combined well.
minced mutton is being added to the onion tomato mixture in saute pan
Now add minced mutton
mutton is being cooked in saute pan
Give a good stir
minced mutton is being cooked in saute pan
Add 1/2 to 1 cup of water just to cook the minced mutton. Pressure cook for 3 whistles.
cooked minced mutton is in deep saute pan
Once the pressure is released.
chopped coriander leaves are being added to the oil in saute pan
To Dry out the liquid: heat up oil, add curryleaves and corinder leaves ( Note: You could also add these ingrediensts to mutton keema in the same pressure cooker, to get a clear picture i transfered it to saute pan)
minced mutton is added to the saute pan
Add mutton kheema and stir for few minutes
pepper and fennel powder is sprinkled over the cooked mutton in saute pan
Now grind fennel seeds and pepper corns to a fine powder. sprinkle 2 tbs of the powder, cook for 2 mins.
egg with salt and pepper is mixed in small bowl
Before you serve:In a small bowl , break 1 egg, salt and pepper.Beat well
dosa is made is pan
Heat up dosa skillet,Make a dosa ( should be slightly thicker than your normal dosa)
egg mixture is being poured over the dosa batter in dosa pan
Pour over the egg mixture (If that slides down,Its okay you can bring it back using spatula)
cooked mutton is spreaded over the dosa
Spoon some mutton kheema, sprinkle some gingelly oil around the dosa
dosa is being filped in dosa pan
Flip around and cook for couple of minutes

mutton kheema dosa is served in plate with chopped coriender leaves on top

Tips to make best madurai mutton kheema kari dosa:

1. Gingelly oil: Cold-pressed gingerly oil has a very distinct flavor and using in the Kari dosa gives you more flavor. You could also swap to cold-pressed peanut oil.

2. Mutton/Lamb: Get the good quality ground mutton to get tender mutton pieces, you can ask your local butcher to mince the meat or you can also ground the Boneless mutton pieces in a blender.

3. Wash your minced mutton in small holed colander and strain to avoid the loss of minced mutton pieces and the flavor.

4. Use only the freshly ground ginger garlic paste

5. Pressure cook the meat: I always prefer to pressure cook the meat for more intense flavor and to shorten the cooking time.

close up shot of madurai keema dosa

FAQS:

Can I use chicken for this recipe?

Yes, you can follow the same method to cook the minced chicken and just cook in the saute pan, you need not pressure cook because chicken tends to cook faster.

Can I make the keema masala ahead of time?

Yes, absolutely you can make the mutton kheema earlier and store in the air-tight container, just warm it up before you make dosa.

How long can I store mutton kheema masala in the refrigerator?

You can store the mutton kheema in the refrigerator for a good 3 days.

How do you serve Kari dosa?

You can serve with coconut chutney, Basically, you need not to have any kind of side dishes to go with Kari dosa, The meat masala in dosa itself enough to serve.

More Recipes You’ll Love:

Broken Wheat upma
Bisibele bath
Pesarattu (greengarm dosa)

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Mutton kheema kari dosa


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

This Kari dosa is an extremely popular recipe in Madurai region, the meat in this recipe is unbelievably delicious, makes the easiest dinner or party food!


Ingredients

Scale
  • 1/4 kg minced mutton
  • 2 cups dosa batter
  • 3 tbs gingerly oil
  • 1 tsp fennel seeds
  • 1 sprig curry leaves
  • 1 tsp mustard seeds
  • 2 onions
  • 1 to mato
  • 2 tsp ginger garlic paste
  • 2 tbs chili powder
  • 1 tsp turmeric powder
  • 1 tbsp pepper powder
  • 1 egg
  • 1 tbsp coriander leaves

To ground

  • 1/2 tsp fennel
  • 1/2 tsp pepper

Instructions

  1. Heat up gingerly oil in pressure cooker, add mustard seeds, fennel seeds, and curry leaves. Let it splutter for a few seconds.
  2. Add finely chopped onions saute well for 5 mins over medium heat, till the onions turn to a light brown in color.
  3. Add in ginger garlic paste and saute until the raw smell of the ginger garlic paste leaves off.
  4. Add chopped tomato and saute for a minute.
  5. Add chili powder and turmeric powder and saute for few minutes.
  6. Add minced mutton, salt and saute for a few minutes.
  7. Add 1/2 cup of water and pressure cook for 3 to 4 whistles.
  8. Once the pressure has released, the mutton should be well cooked. If you find any more liquid left, stir in the open pan for 5 mins. Until the liquid has absorbed. Sprinkle some chopped coriander leaves, freshly ground pepper+fennel powder. stir and cook for 3 to 5 mins.

Before you serve:

  1. Break 1 egg in a mixing bowl, add pepper and salt. Mix well.
  2. Heat up dosa pan, pour in dosa batter to make a small and thick dosa
  3. Pour in some eggs mixture, if that slides down, it’s okay you can bring it back using the spatula.
  4. Add some mutton kheema, spread the mixture generously over the egg mixture.
  5. Flip it up carefully and cook for 1 or 2 mins.

Notes

Gingelly oil: Cold-pressed gingerly oil has a very distinct flavor and using in the Kari dosa gives you more flavor. You could also swap to cold-pressed peanut oil.

Mutton/Lamb: Get the good quality ground mutton to get tender mutton pieces, you can ask your local butcher to mince the meat or you can also ground the Boneless mutton pieces in a blender.

Wash your minced mutton in small holed colander and strain to avoid the loss of minced mutton pieces and the flavor.

Use only the freshly ground ginger garlic paste

Pressure cook the meat: I always prefer to pressure cook the meat for more intense flavor and to shorten the cooking time.

  • Category: Breakfast/dinner, brunch, dinner
  • Cuisine: Indian, south Indian

Update Notes: This post was originally posted in June 2015 but was rewritten and republished with new photos and step by step instructions and tips in April 2019.

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7 Comments

  1. This recipe sounds totally delicious, and your pictures and explanations are great. Thanks for sharing.

    1. Thanks for shnirag. What a pleasure to read!

  2. Thank you very much for the invitation :). Best wishes.
    PS: How are you? I am from France 🙂

    1. Nithya Narasimhan says:

      Hi Mixgew! Thank You. I’m doing good.

  3. I love it. Thanks for the recipe.

    1. Nithya Narasimhan says:

      Thank You, Deeksha.

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