Authentic Tamil Nadu Madurai Kari Dosa with Coconut Chutney
Experience the legendary street food of Madurai with this incredible layered dosa, featuring a crispy dosa base topped with finely minced, spiced mutton and a soft egg layer. Served piping hot with fresh coconut chutney, it is a meat lover's ultimate indulgence.
45min
Total Time
3
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat 1 tablespoon of sesame oil in a pan, add fennel seeds, and let them splutter.
2
Add chopped onions and green chilies, sautéing until translucent.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes turn mushy.
5
Add the minced mutton and cook well, adding a little water if necessary, until the meat is fully cooked and dry. Set aside.
6
Heat a heavy cast-iron tawa and pour a ladleful of dosa batter, spreading it slightly thicker than a regular dosa.
7
Crack an egg right in the center of the dosa and spread it evenly across the surface using the back of a ladle.
8
Generously pile the cooked mutton keema over the egg layer, pressing it down gently.
9
Drizzle sesame oil around the edges, cover with a lid, and cook on medium flame until the dosa bottom turns golden and crisp and the egg sets.
10
Garnish with freshly chopped coriander leaves and serve hot directly from the tawa with fresh coconut chutney.
Ingredients
2 cups fermented dosa batter
250 grams finely minced mutton (keema)
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon fennel seeds
2 green chilies, slit
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
3 fresh eggs
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.