Kari Dosai
A crisp fermented rice-lentil dosa topped and cooked with a spiced mutton keema layer, a beloved late-night Tamil Nadu street stall dish also called kalyana dosai.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Tava
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 20 g
- calories
- 340 kcal
Instructions
- 1
Heat half the sesame oil in a kadai (deep pan). Fry the onions until they turn golden.
- 2
Add the ginger-garlic paste and cook until fragrant. Add the chopped tomato and cook until soft.
- 3
Add the minced mutton, turmeric, chilli powder, garam masala and salt. Cover and cook on low heat for about 15 minutes until dry.
- 4
Stir in the chopped coriander leaves. Set the keema (spiced minced meat) aside and keep it warm.
- 5
Heat a tava (flat griddle). Pour a ladle of dosa batter and spread it into a medium-thick circle.
- 6
While the dosa top is still slightly wet, spread a layer of cooked mutton keema evenly over it.
- 7
Drizzle oil around the edges. Press the keema gently into the dosa using a spatula.
- 8
Cook until the base turns deep golden and crisp. Fold it in half and serve immediately.
Chef's tips
Make sure the keema is dry rather than saucy so the dosa does not turn soggy. Press the meat into the wet batter so it sticks well.
Ingredient substitutions
- minced mutton → minced chicken
Storage
Best consumed immediately; not suited to storage.
Reheating
Not recommended; best made fresh.
Common mistakes to avoid
- •Using wet or saucy keema, which makes the dosa soggy
- •Spreading the keema too thickly, which stops the dosa base from getting crisp
Serving suggestions
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