Authentic Tamil Nadu Virudhunagar Kari Dosa
A legendary delicacy featuring a crisp, golden dosa base topped with finely minced, spiced mutton and crowned with a fried egg. Bursting with robust South Indian spices, this wholesome street-style creation offers an unforgettable textural contrast.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat a tablespoon of oil in a pan, add fennel seeds, and let them splutter.
2
Add chopped onions and sauté until translucent, then add ginger-garlic paste and cook until the raw smell disappears.
3
Add chopped tomatoes, turmeric powder, chili powder, and salt. Cook until tomatoes turn mushy and oil separates.
4
Add the minced mutton and black pepper powder, stirring well to combine with the masala.
5
Pour in a half cup of water, cover, and simmer on low heat until the mutton is completely cooked and dry. Set aside.
6
Heat a heavy cast-iron griddle (tava) and ladle a generous scoop of dosa batter, spreading it slightly thicker than a regular dosa.
7
Drizzle oil around the edges and cook on medium heat until the bottom turns golden and crisp.
8
Spread a generous portion of the prepared minced mutton evenly across the surface of the semi-cooked dosa.
9
Break an egg directly onto the center of the mutton layer, spreading the yolk slightly over the meat, and sprinkle a pinch of pepper and salt.
10
Cover the tava with a lid for two minutes to let the egg poach and steam-cook thoroughly into the mutton.
11
Garnish with fresh coriander leaves, fold gently or serve open-face, and enjoy hot with spicy onion chutney.
Ingredients
2 cups fermented dosa batter
300 grams tender mutton, finely minced
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon fennel seeds
1 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
2 tablespoons sesame oil or ghee
4 fresh farm eggs
A handful of fresh coriander leaves, chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.