Kari Dosa

Ingredients

• - meat curry dosa as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Make thin dosa batter: Prepare regular thin dosa batter (rice and urad dal fermented overnight).
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. Heat tawa: Heat a flat iron tawa on high heat. Oil the tawa.
4. Spread thin dosa: Pour a ladle and spread very thin.
5. Add oil: Drizzle half tsp oil around the edges.
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. Press filling: Press the meat gently into the dosa with the back of a spoon.
8. Cook until crispy: Cook on medium heat 3-4 minutes until the base is dark golden and crispy.
9. Fold: Fold the dosa over the filling.
10. Serve: Kari dosa (meat dosa) is a Tamil Nadu street food. Serve with coconut chutney and onion salad.