Authentic Madurai Kari Dosa with Coconut Chutney
Experience the legendary street food of Tamil Nadu with this multi-layered delight featuring a crisp rice crepe topped with spiced minced mutton. Served alongside a fresh coconut chutney, it offers an unforgettable explosion of South Indian flavors.
45min
Total Time
3
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a pan and crackle the fennel seeds.
2
Add chopped onions and green chilies, sauteing until translucent.
3
Stir in the ginger garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, turmeric, chili powder, and salt, cooking until oil separates.
5
Toss in the minced mutton and cook well until browned and tender, stirring in garam masala and fresh coriander towards the end.
6
Heat a heavy-duty griddle and pour a ladle of dosa batter, spreading it slightly thicker than a regular dosa.
7
Crack a raw egg over the dosa if preferred, or immediately spread a generous layer of the cooked mutton keema across the top.
8
Drizzle oil around the edges, cover with a lid, and let it cook on medium heat until the base turns golden and crisp.
9
Fold gently and serve piping hot with fresh coconut chutney.
Ingredients
2 cups fermented dosa batter
250 grams minced mutton (keema)
1 large onion finely chopped
2 tomatoes finely chopped
1 tablespoon ginger garlic paste
2 green chilies finely chopped
1 teaspoon fennel seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
2 tablespoons sesame oil
Fresh coriander leaves chopped
Salt to taste
Fresh coconut chutney for serving
*This AI-generated recipe may contain inaccuracies.