Madurai Kari Dosa
A legendary South Indian street food delicacy featuring a soft, fluffy dosa layered with spiced, minced mutton and a crispy fried egg on top. Packed with bold chettinad-style spices, it is a meat lover's ultimate indulgence.
45min
Total Time
2
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a pan and add fennel seeds, letting them splutter.
2
Add chopped onions and green chilies, sautéing until golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until tomatoes turn mushy and oil separates.
5
Add the minced mutton, mix well, and cook covered on medium heat until the meat is tender and dry.
6
Heat a heavy-duty tawa (griddle) and pour a ladle of dosa batter, spreading it slightly thicker than a regular dosa.
7
Spread a generous portion of the cooked minced mutton evenly across the semi-cooked dosa.
8
Crack an egg directly onto the minced meat layer, breaking the yolk and spreading it gently over the meat.
9
Drizzle oil around the edges, cover with a lid, and let it cook on medium-low heat until the egg is set and the dosa bottom is crisp.
10
Garnish with chopped coriander leaves, fold gently if desired, and serve hot with spicy tomato chutney.
Ingredients
2 cups 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, finely chopped
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/2 teaspoon fennel seeds
2 tablespoons sesame oil
2 fresh eggs
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.