Authentic Tamil Nadu Tuticorin Kari Dosa with Warm Malabar Parotta
Experience the rich, spicy flavors of coastal Tamil Nadu with this traditional minced mutton delicacy layered over a crisp dosa. Served alongside flaky, warm Malabar parotta, it delivers a satisfying crunch and aromatic depth in every single bite.
60min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and add fennel seeds, letting them splutter.
2
Add chopped onions and green chilies, sautéing until translucent and lightly golden.
3
Stir in the ginger-garlic paste and cook until the raw aroma completely disappears.
4
Add chopped tomatoes along with turmeric powder, red chili powder, coriander powder, and salt, cooking until oil separates from the masala.
5
Add the minced mutton, mix thoroughly with the masala, and cook covered on medium heat until the meat is tender and dry.
6
Heat a cast-iron griddle, ladle a small amount of dosa batter, and spread it slightly thicker than a standard dosa.
7
Spoon a generous portion of the prepared minced mutton masala evenly across the top of the semi-cooked dosa.
8
Cover with a lid and let it cook on medium-low flame so the base becomes crisp and the juices infuse into the batter.
9
Garnish with freshly chopped coriander leaves, fold or serve flat, and pair immediately with warm Malabar parottas.
Ingredients
500 grams finely minced mutton
2 cups fermented dosa batter
2 large onions, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon fennel seeds
1 teaspoon red chili powder
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
3 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnish
4 warm Malabar parottas to serve
*This AI-generated recipe may contain inaccuracies.