Keema Dosa

Instructions

1. 1

   Prepare and Ferment the Dosa Batter

   • Rinse the idli rice, urad dal, chana dal, and methi seeds together in water until it runs clear. Soak them in a large bowl with ample water for at least 6 hours.
   • Just before grinding, soak the poha in a separate small bowl of water for 15 minutes, then drain.
   • Drain the soaked rice and dal mixture. Transfer to a wet grinder or a high-powered blender. Add the soaked poha.
   • Grind the mixture to a very smooth batter, adding about 1.5 cups of water gradually. The final consistency should be smooth and pourable, similar to pancake batter.
   • Pour the batter into a large container (it should only be half-full to allow for expansion). Add 1 tsp of salt and mix well with clean hands.
   • Cover the container and let the batter ferment in a warm, dark place for 8 to 12 hours, or overnight. The batter will rise, become airy, and have a slightly sour aroma.
2. 2

   Cook the Keema Filling

   • Heat 3 tbsp of vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
   • Add the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down and become mushy.
   • Stir in the turmeric powder, red chili powder, and coriander powder. Cook the spices for 1 minute until fragrant.
   • Add the mutton keema and 1 tsp of salt. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema is browned all over.
   • Reduce the heat to low, add 1/2 cup of water, and stir. Cover the pan and let the keema simmer for 15-20 minutes, or until it is fully cooked and tender.
   • Uncover the pan and cook for another 2-3 minutes if there is excess moisture. The filling should be semi-dry.
   • Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves. Set the keema filling aside.
3. 3

   Make the Keema Dosas

   • Gently stir the fermented dosa batter. Do not overmix. Heat a non-stick or cast-iron tawa over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with ghee or oil using a paper towel or half an onion.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa. Working quickly, use the back of the ladle to spread the batter in a circular motion, from the center outwards, to form a thin, even crepe.
   • Drizzle about 1 tsp of ghee or oil around the edges and on top of the dosa. Cook for 1-2 minutes, until the bottom turns golden brown and the edges start to lift.
   • Spoon 2-3 tablespoons of the prepared keema filling onto one half of the dosa and spread it lightly.
   • Fold the other half of the dosa over the filling. Press down gently with a spatula and cook for another 30 seconds.
   • Carefully slide the keema dosa onto a plate. Repeat the process for the remaining batter and filling, wiping the tawa between each dosa.
4. 4

   Serve Hot

   • Serve the Keema Dosas immediately while they are hot and crispy. They pair well with coconut chutney, mint chutney, or a simple raita.