A savory South Indian crepe with a crispy golden exterior, generously filled with a spicy and aromatic minced meat masala. It's a hearty and flavorful dish, perfect for a special breakfast or a satisfying dinner.
Prep40 min
Cook50 min
Soak360 min
Ferment600 min
Servings4
Serving size: 2 dosa(2 dosas with kheema topping)
543cal
25gprotein
42gcarbs
Ingredients
1.5 cup Idli Rice
0.5 cup Urad Dal (Skinned and split black gram)
1 tablespoon Chana Dal
0.5 teaspoon Fenugreek Seeds
1.5 teaspoon Salt (Divided use)
3 cup Water (Approximately, for soaking and grinding)
Crispy, protein-packed Kheema Dosa – perfectly spiced and a fantastic energy-giving start!
This indian dish is perfect for breakfast. With 542.7 calories and 25.31g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
32gfat
Tomato
(Finely chopped)
1 tablespoon Ginger-Garlic Paste
2 piece Green Chili (Slit lengthwise)
1 inch Cinnamon Stick
2 piece Cloves
1 piece Green Cardamom Pod (Lightly crushed)
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (Adjust to taste)
1.5 teaspoon Coriander Powder
0.75 teaspoon Garam Masala
1 tablespoon Lemon Juice (Freshly squeezed)
2 tablespoon Coriander Leaves (Freshly chopped)
Instructions
1
Prepare the Dosa Batter (1 Day Ahead)
Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in a large bowl with ample water for 4 to 6 hours.
Drain the water completely. Transfer the soaked ingredients to a wet grinder or high-speed blender. Add 1 cup of fresh water and grind to a smooth, thick batter. Add more water sparingly, 1 tablespoon at a time, only if needed to achieve a flowing consistency.
Pour the batter into a large container, filling it only halfway to allow room for fermentation. Add 1 teaspoon of salt and mix well with your clean hands for a minute to incorporate wild yeast and aid fermentation.
Cover the container with a loose-fitting lid and let it ferment in a warm place for 8 to 12 hours, or overnight. The batter should double in volume, become bubbly, and have a slightly sour aroma.
2
Cook the Kheema Filling
Heat 3 tablespoons of oil in a pan over medium heat. Add the cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
Add the chopped onions and slit green chilies. Cook for 6-8 minutes until the onions are soft and translucent.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they break down and oil begins to separate from the masala.
Add the turmeric, red chili, and coriander powders. Sauté for 1 minute.
Add the minced mutton and the remaining 0.5 teaspoon of salt. Break up any lumps and cook for 5-7 minutes until the meat is browned.
Pour in 1/2 cup of water, bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, until the mutton is tender and the mixture is semi-dry. Stir occasionally.
Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Set the filling aside.
3
Assemble the Kheema Dosas
Gently stir the fermented batter. If it's too thick, add a little water to make it pourable. Heat a non-stick or cast-iron tawa over medium-high heat.
Test the tawa's heat by sprinkling water; if it sizzles and evaporates, it's ready. Reduce heat to medium-low and wipe the tawa with a damp cloth or a halved onion dipped in oil.
Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Immediately, using the back of the ladle, spread the batter in a spiral motion from the center outwards to form a thin crepe.
Drizzle about 1/2 teaspoon of oil around the edges and on top. Increase the heat to medium-high.
Cook for 1-2 minutes until the bottom is golden brown and the edges begin to lift.
Spoon 2-3 tablespoons of the kheema filling onto one half of the dosa.
Fold the other half over the filling. Press gently with a spatula and cook for 30 more seconds.
Slide the dosa onto a plate and repeat the process for the remaining batter and filling.
4
Serve Immediately
Serve the hot and crispy Kheema Dosas immediately to enjoy their best texture.
They pair wonderfully with coconut chutney, onion raita, or a simple side salad.