Authentic Tamil Nadu Madurai Kari Dosa with Warm Malabar Parotta
Experience the legendary street-food favorite featuring a crispy dosa base layered with a spicy, aromatic minced mutton masala. Served alongside a flaky Malabar parotta, this comforting dish is a true celebration of South Indian culinary heritage.
55min
Total Time
3
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a pan, add fennel seeds and let them sizzle.
2
Add chopped onions and green chilies, sauté until translucent.
3
Stir in ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, turmeric powder, and red chili powder, cooking until soft and pulpy.
5
Add the minced mutton, salt to taste, and a splash of water, then cover and cook until the meat is tender and dry.
6
Heat a heavy iron griddle and pour a ladle of dosa batter to form a thick base.
7
Crack an optional egg or spoon the hot mutton mince directly over the semi-cooked dosa, pressing it down gently.
8
Drizzle oil around the edges, cover with a lid, and cook until the bottom is golden and crisp.
9
Garnish with freshly chopped coriander leaves and serve hot alongside warm Malabar parottas.
Ingredients
2 cups fermented dosa batter
250 grams finely minced mutton or lamb
1 large onion finely chopped
2 tomatoes finely chopped
1 tablespoon ginger-garlic paste
2 green chilies slit
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon fennel seeds
2 tablespoons sesame oil
Fresh coriander leaves for garnish
3 warm flaky Malabar parottas
*This AI-generated recipe may contain inaccuracies.