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!
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
What You'll Find in This Post (Show all)
How to make Madurai keema dosa:
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.
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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PrintMutton kheema kari dosa
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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast/dinner, brunch, dinner
- Cuisine: Indian, south Indian
Ingredients
- 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
- Heat up gingerly oil in pressure cooker, add mustard seeds, fennel seeds, and curry leaves. Let it splutter for a few seconds.
- Add finely chopped onions saute well for 5 mins over medium heat, till the onions turn to a light brown in color.
- Add in ginger garlic paste and saute until the raw smell of the ginger garlic paste leaves off.
- Add chopped tomato and saute for a minute.
- Add chili powder and turmeric powder and saute for few minutes.
- Add minced mutton, salt and saute for a few minutes.
- Add 1/2 cup of water and pressure cook for 3 to 4 whistles.
- 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:
- Break 1 egg in a mixing bowl, add pepper and salt. Mix well.
- Heat up dosa pan, pour in dosa batter to make a small and thick dosa
- Pour in some eggs mixture, if that slides down, it’s okay you can bring it back using the spatula.
- Add some mutton kheema, spread the mixture generously over the egg mixture.
- 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.
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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This recipe sounds totally delicious, and your pictures and explanations are great. Thanks for sharing.
Thank you so much Cecilia! Keep visiting.
Thanks for shnirag. What a pleasure to read!
Thank you very much for the invitation :). Best wishes.
PS: How are you? I am from France 🙂
Hi Mixgew! Thank You. I’m doing good.
I love it. Thanks for the recipe.
★★★★★
Thank You, Deeksha.