Ghee Roast Dosa with Mutton Keema Masala

Heat and Season the Tawa (5 minutes)

• Place a cast-iron or heavy-bottomed non-stick tawa (griddle) over medium-high heat. Let it get very hot.
• Test the heat by sprinkling a few drops of water on it. If they sizzle and evaporate instantly, the tawa is ready.
• Dip the cut side of the half onion into a small bowl of vegetable oil. Rub the oiled onion firmly all over the tawa surface. This seasons the pan and prevents the dosa from sticking.

Spread and Cook the Dosa (3-4 minutes per dosa)

• Reduce the heat to medium-low. This is crucial for spreading the batter thinly without it cooking instantly.
• Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
• Working quickly, use the back of the ladle to spread the batter in continuous, concentric circles, moving from the center outwards to form a large, thin circle.
• Increase the heat back to medium-high. Drizzle 1-2 tablespoons of melted ghee evenly over the surface and around the edges of the dosa.
• Cook for about 2-3 minutes, or until the bottom turns a deep golden-brown, the surface looks cooked, and the edges start to lift away from the tawa.

Fold and Serve

• Once crisp and golden, use a thin spatula to gently fold the dosa in half, or roll it into a cylinder or a cone shape.
• Immediately transfer the hot ghee roast dosa to a serving plate.
• Serve right away with accompaniments like sambar, coconut chutney, and tomato chutney for the authentic experience.

Repeat for Remaining Dosas

• Before making the next dosa, slightly cool the tawa by wiping it with a damp cloth or paper towel. This prevents the next dosa from sticking and allows for easy spreading.
• Re-grease the tawa with the oiled onion if necessary.
• Repeat the process from Step 3 until all the batter is used.

Simmer the Curry

• Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
• Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
• Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.

Finish and Garnish

• Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
• Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
• Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.