Name: Dosa
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup Idli Rice (Parboiled rice is a good substitute.); 0.5 cup Urad Dal (Use whole, skinless urad dal.); 2 tbsp Chana Dal (Adds to the golden color and crispiness.); 0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.); 0.25 cup Thick Poha (Helps in achieving a soft texture inside.); 1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.); 2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.); 2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)

Popularity

4.0

Protein-packed Mutton Keema with crispy dosa – a soul-satisfying combo that's perfectly spiced!

Nutrition per Serving

786

Calories

33g

Protein

51g

Carbs

51g

Fat

Recipes in this Meal

1. Mutton Keema Curry

A hearty and flavorful curry made with finely minced mutton cooked in a rich gravy of onions, tomatoes, and aromatic spices. This North Indian classic is perfect scooped up with warm naan or roti.

Prep20 min

Cook45 min

Servings4

Serving size: 1 cup

541cal

24gprotein

16gcarbs

43g

Ingredients

500 g Mutton Keema (minced mutton)
2 medium Onion (finely chopped)
3 medium Tomato (pureed)
2 tbsp Ginger Garlic Paste
2 Green Chili (slit lengthwise)
3 tbsp Vegetable Oil (or ghee)
0.25 cup Curd (whisked until smooth)
1 inch Cinnamon Stick
4 Cloves
3

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2. Dosa

Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.

Prep30 min

Cook25 min

Soak360 min

Ferment480 min

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About Mutton Keema Curry with Dosa

Protein-packed Mutton Keema with crispy dosa – a soul-satisfying combo that's perfectly spiced!

This andhra dish is perfect for lunch. With 786.14 calories and 33.11g of protein per serving, it's a nutritious choice for your meal plan.

fat

Green Cardamom

(pods, slightly crushed)

1 Bay Leaf

0.5 tsp Turmeric Powder

1 tsp Red Chili Powder (adjust to taste)

1.5 tsp Coriander Powder

1 tsp Cumin Powder

0.75 tsp Garam Masala

1.25 tsp Salt (or to taste)

1 cup Water (hot)

3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1
Sauté Aromatics
- Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
- Add the finely chopped onions and cook for 10-12 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
2
Cook the Masala
- Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder.
- Stir for 30 seconds to toast the spices, being careful not to burn them.
- Add the tomato puree and salt. Increase the heat to medium and cook for 6-8 minutes, stirring frequently, until the tomatoes are well-cooked and oil begins to separate from the masala.
3
Brown the Keema
- Add the mutton keema to the pan. Increase the heat to medium-high.
- Using a spatula, break up any lumps and mix the keema thoroughly with the masala.
- Cook for 8-10 minutes, stirring frequently, until the keema changes color from pink to brown and is well-seared. Ensure any moisture released by the keema has evaporated.
4
Simmer the Curry
- Reduce the heat to low. Add the whisked yogurt and stir continuously and vigorously for a minute to prevent it from curdling.
- Pour in 1 cup of hot water and mix well. Scrape the bottom of the pan to release any flavorful bits.
- Bring the curry to a gentle boil, then cover the pan, reduce the heat to the lowest setting, and let it simmer for 20-25 minutes, or until the mutton is tender and the gravy has thickened.
5
Finish and Serve
- Turn off the heat and stir in the garam masala powder.
- Garnish with freshly chopped coriander leaves.
- Cover the pan and let the curry rest for at least 10 minutes to allow the flavors to meld together.
- Serve hot with roti, naan, pav (bread rolls), or steamed rice.

Servings4

Serving size: 2 pieces

246cal

9gprotein

35gcarbs

8gfat

Ingredients

1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)

Instructions

1
Soak the Rice and Lentils (6 hours)
- In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
- In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
- Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
- Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
- Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
- Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
- Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
- Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.

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Carbs

17gFat

2Recipes

84g

Carbs

16gFat

3Recipes

Carbs

31gFat

2Recipes

Carbs

34gFat

3Recipes

Ferment the Batter (8-12 hours)

Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.

Cook the Dosas (2-3 minutes per dosa)

Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with oil using a paper towel or half an onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.

Serve Immediately

Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.