A delicious South Indian crepe filled with a spicy and savory minced meat masala. This crispy dosa packed with flavorful keema is a hearty and satisfying meal, perfect for a special breakfast or dinner.
Prep30 min
Cook45 min
Soak240 min
Ferment480 min
Servings4
Serving size: 2 dosa
658cal
23gprotein
45gcarbs
Ingredients
1.5 cup Idli Rice (Also known as parboiled rice)
0.5 cup Urad Dal (Whole, skinless)
1 tbsp Chana Dal
0.5 tsp Methi Seeds (Fenugreek seeds)
2 tbsp Poha (Thick variety, flattened rice)
1 tsp Salt (For the dosa batter)
1.5 cup Water (For grinding the batter, as needed)
Crispy Keema Dosa, a protein-packed and perfectly spiced delight for a quick, energy-giving start!
This hyderabadi dish is perfect for breakfast. With 658.01 calories and 22.97g of protein per serving, it's a nutritious choice for your meal plan.
44gfat
2 medium Onion (Finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise or chopped)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped)
4 tbsp Ghee (Or oil, for cooking dosas)
Instructions
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
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
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
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.