Authentic Tamil Nadu Madurai Kari Dosa with Fresh Coconut Chutney
A legendary delicacy from the temple city featuring a crispy base dosa topped with minced mutton and a beaten egg, pan-fried to absolute perfection. Served alongside a vibrant coconut chutney, it is a meat lover's ultimate breakfast dream.
45min
Total Time
3
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat a tablespoon of sesame oil in a pan, add fennel seeds, and let them sputter.
2
Add the chopped onions and saute until translucent, then stir in the ginger-garlic paste until raw aromas disappear.
3
Add chopped tomatoes, turmeric powder, and red chili powder, cooking until the oil begins to separate.
4
Toss in the minced mutton and salt, mixing well. Cover and cook on medium-low heat until the mutton is tender and dry.
5
Heat a cast-iron tawa and pour a ladle of dosa batter, spreading it slightly thicker than a regular dosa.
6
Spoon the cooked mutton keema evenly across the surface of the semi-cooked dosa.
7
Crack an egg over the mutton layer, spreading the yolk gently with the back of a spoon to cover the meat.
8
Drizzle sesame oil around the edges, cover with a lid, and cook until the base is golden brown and the egg is set.
9
Garnish with fresh coriander leaves, slice into wedges, and serve hot with fresh coconut chutney.
Ingredients
2 cups fermented idli dosa batter
250 grams finely minced mutton (keema)
2 large eggs
1 medium onion, finely chopped
1 ripe tomato, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon fennel seeds
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves, chopped
*This AI-generated recipe may contain inaccuracies.