Kari Dosa

Method

1. 1

   Make thin dosa batter: Prepare regular thin dosa batter (rice and urad dal fermented overnight).

2. 2

   Make kari (meat) filling: Cook 250g boneless mutton or chicken keema with 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp garam masala and salt until completely cooked and dry.

3. 3

   Heat tawa: Heat a flat iron tawa on high heat. Oil the tawa.

4. 4

   Spread thin dosa: Pour a ladle and spread very thin.

5. 5

   Add oil: Drizzle half tsp oil around the edges.

6. 6

   Add meat filling: While the dosa surface is still slightly wet, spread a thin layer of the cooked meat keema all over the surface.

7. 7

   Press filling: Press the meat gently into the dosa with the back of a spoon.

8. 8

   Cook until crispy: Cook on medium heat 3-4 minutes until the base is dark golden and crispy.

9. 9

   Fold: Fold the dosa over the filling.

10. 10

    Serve: Kari dosa (meat dosa) is a Tamil Nadu street food. Serve with coconut chutney and onion salad.