Kari dosa
Kari dosa, from above
Non vegMadurai

Kari dosa

Thick dosa topped with egg and spicy mutton kheema. Madurai's night food legend.

60 minTime
27 gProtein each
hotSpice
Madurai's midnight dosa1 chapter · 1 min read

Make it your way

Grandma's wayMutton kheema and a thick dosa, cooked slowly on the tawa.
The original
485kcalsame
27 gproteinsame
4 gfibresame
60minutessame

Kari dosa as Madurai makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Idli dosa batter2½ cups
Minced mutton (goat mince, ground goat)300 g
Shallots8, chopped
Tomato1 small, chopped
Ginger garlic paste1 tbsp
Red chilli powder (indian red chili powder)2 tsp
Coriander powder (ground coriander)2 tsp
Garam masala½ tsp
Turmeric (ground turmeric)a pinch
Curry leavesa sprig
Egg4
Cooking oil (vegetable oil)2 tbsp
Saltto taste

Method

4 steps
  1. 1Cook mince with shallots, tomato, ginger garlic, powders and curry leaves in half the oil until dry and no pink remains.
  2. 2Pour a ladle of batter on a hot tawa and spread into a thick dosa.
  3. 3Crack an egg on top, spread it, and scatter kheema over.
  4. 4Drizzle oil, cover and cook on low, then flip and press until both sides are crisp.
Serve it like this

Serve hot on a banana leaf with mutton gravy and onion raita on the side.

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Make it a meal

What goes with Kari dosa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Curd rice10 min
Bread or rice Akki rotti40 min
With a main Chicken salna45 min
With a main Mutton kuzhambu75 min
With a main Kothu parotta25 min
On the side Coconut chutney10 min
On the side Cabbage poriyal20 min
To drink Nungu sarbath10 min
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