Kheema Dosa

Instructions

1. 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. 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. 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. 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.