Tamil Nadu

Madurai kari dosa

Name: Madurai kari dosa
Total time: 1 h
Yield: 4 servings
Cuisine: Madurai
Ingredients: 3 tbsp plus for the tawa cooking oil (vegetable oil); 1 tsp fennel seeds; 2 sprigs curry leaves; 2 medium finely chopped onion; 2 chopped green chilli; 1 tbsp ginger garlic paste; 1 large chopped tomato; 1/4 tsp turmeric (ground turmeric); 1 1/2 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1 tsp garam masala; 1 tsp crushed black pepper; Salt, to taste; 300 g mutton kheema minced mutton (goat mince, ground goat); 3/4 cup water; Idli dosa batter, about 2 1/2 cups; 4 egg; a big handful chopped coriander leaves (cilantro)

A thick dosa topped with egg and mutton kheema, then flipped. Breakfast took the night shift.

60 minTime

28 gProtein each

hotSpice

The city that never sleeps3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

548kcal

28 gprotein

5 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Cooking oil (vegetable oil)3 tbsp, plus for the tawa

Fennel seeds1 tsp

Curry leaves2 sprigs

Onion2 medium, finely chopped

Green chilli2, chopped

Ginger garlic paste1 tbsp

Tomato1 large, chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1½ tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Black pepper1 tsp, crushed

Saltto taste

Minced mutton (goat mince, ground goat)300 g mutton kheema

Water¾ cup

Idli dosa batterabout 2 1/2 cups

Egg4

Coriander leaves (cilantro)a big handful, chopped

Method

6 steps

1Heat 2 tbsp oil, add fennel and curry leaves, then the onion and green chillies. Fry until golden. Add the ginger garlic paste, tomato, turmeric, chilli powder, coriander powder and salt and cook until the oil separates.
2Add the mince, break it up and fry for 5 minutes. Add the water, cover and simmer until tender, then cook uncovered until dry.
3Heat a heavy tawa. Pour a ladle of batter and spread into a small, thick dosa. Drizzle oil around it.
4Beat 1 egg with a pinch of salt and pepper and pour over the dosa. Spread 3 to 4 tbsp kheema on top and press gently.
5Flip carefully and press with the spatula. Cook on low until the egg is fully set and the kheema side is crusty. Flip back.
6Sprinkle coriander and serve hot with mutton kuzhambu or salna. Repeat with the rest.

Serve it like this

Serve meat side up on a banana leaf with a bowl of mutton kuzhambu or salna for dipping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Madurai kari dosa

Make it your way

Ingredients

Method

Make it a meal