Keema Chakuli

Instructions

1. 1

   Prepare and Ferment the Chakuli Batter (14-18 hours passive time)

   • Rinse the rice and urad dal separately under running water until the water runs clear. In a large bowl, combine the rice, urad dal, and fenugreek seeds. Add enough water to cover them by at least 2 inches.
   • Let them soak for a minimum of 5-6 hours.
   • After soaking, drain the water completely. Transfer the mixture to a high-speed blender. Add about 1 cup of fresh water and grind to a very smooth, flowing batter. Add more water, a tablespoon at a time, only if needed to achieve a smooth consistency.
   • Pour the batter into a large, non-reactive bowl. Add 1 tsp of salt and mix thoroughly with clean hands for a minute; this aids fermentation. Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8-12 hours, or overnight. The batter should double in volume, become bubbly, and have a pleasant sour aroma.
2. 2

   Cook the Keema Masala (25-30 minutes)

   • Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 8-10 minutes, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the minced mutton. Increase the heat to medium-high and cook for 5-7 minutes, breaking up any lumps with your spatula, until the keema changes color from pink to brown.
   • Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well to combine.
   • Reduce the heat to low, cover the pan, and let the keema cook for 15-20 minutes. Stir occasionally to prevent sticking. Cook until the mutton is tender, the moisture has mostly evaporated, and oil begins to separate from the masala.
   • Turn off the heat. Stir in the garam masala and 2 tbsp of chopped coriander leaves. Set the keema aside.
3. 3

   Assemble the Keema Chakuli (10-15 minutes)

   • Gently stir the fermented batter. Do not overmix. If it's too thick, add a tablespoon or two of water to reach a thick pancake batter consistency.
   • Heat a cast-iron or non-stick tawa over medium heat. Once hot, lightly grease it with a few drops of oil and wipe with a paper towel.
   • Pour a ladleful of batter (about 1/3 cup) onto the center of the tawa. Using the back of the ladle, gently spread it in a circular motion to form a pancake about 6-7 inches in diameter. It should be thicker than a regular dosa.
   • Drizzle about 1/2 tsp of oil around the edges and on top. Cook for 1-2 minutes, until the top surface looks set and the bottom is light golden brown.
   • Flip the chakuli. Immediately spread 2-3 tablespoons of the prepared keema masala evenly over the surface.
   • Gently press the keema into the chakuli with a spatula and cook for another minute until the bottom is cooked through.
   • Fold the chakuli in half or serve it open-faced. Repeat with the remaining batter and keema.
4. 4

   Garnish and Serve

   • Garnish the hot Keema Chakuli with the remaining chopped coriander leaves.
   • Serve immediately on its own or with a side of coconut chutney or simple raita.