Authentic Tamil Nadu Chettinad Kari Dosa with Warm Mini Appams
A fiery and aromatic minced mutton delicacy layered over a crispy dosa base, perfectly balanced with fluffy, coconut-infused mini appams for an unforgettable South Indian feast.
75min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Prepare the appam batter by soaking rice, grinding with coconut and cooked rice, fermenting with yeast and sugar, and cooking in an appam pan until fluffy.
2
Heat sesame oil in a pan, add fennel seeds and curry leaves until they crackle.
3
Sauté chopped onions until golden brown, then add ginger-garlic paste and cook until raw aroma disappears.
4
Add chopped tomatoes, turmeric powder, and Chettinad masala powder, cooking until oil separates from the masala.
5
Add the minced mutton and salt, stirring well, then cover and cook on low heat until the meat is tender and dry.
6
Pour a ladle of dosa batter on a hot griddle to make a thick dosa, spread the cooked minced mutton evenly on top, and press gently.
7
Drizzle oil around the edges, cover with a lid, and cook until the base is crisp and the meat is well charred into the dosa.
8
Serve the hot Chettinad Kari Dosa immediately alongside the warm, soft mini appams.
Ingredients
500g finely minced mutton
2 cups dosa batter
2 large onions, finely chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 sprigs curry leaves
1 tablespoon Chettinad masala powder
1 teaspoon fennel seeds
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
Salt to taste
For Appams: 2 cups raw rice, 1/2 cup cooked rice, 1/2 cup grated coconut, 1 tsp yeast, 1 tsp sugar
*This AI-generated recipe may contain inaccuracies.