Mutton Keema Dosa

Instructions

1. 1

   Prepare the Dosa Batter (Soaking & Fermentation)

   • Rinse the idli rice, urad dal, chana dal, and methi seeds separately under running water until the water runs clear.
   • In a large bowl, soak the rice. In a separate bowl, soak the urad dal, chana dal, and methi seeds together. Cover both bowls with ample water and let them soak for at least 6 hours.
   • Drain the dal mixture and grind it in a wet grinder or high-speed blender to a very smooth, fluffy paste. Add cold water sparingly as needed to facilitate grinding.
   • Next, drain the rice and grind it to a slightly coarse, fine semolina-like texture.
   • Combine the ground rice and dal pastes in a large, non-reactive bowl. Add 1 tsp of salt and mix thoroughly with your clean hands for a minute. This helps initiate fermentation.
   • Cover the bowl and place it in a warm, draft-free spot to ferment for 8-12 hours, or until the batter has doubled in volume, is bubbly, and has a pleasant sour aroma.
2. 2

   Cook the Mutton Keema Filling

   • Heat ghee in a pressure cooker or a heavy-bottomed pan over medium heat. Add the chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
   • Add all the spice powders: turmeric, Kashmiri red chili powder, coriander, and cumin powder. Cook for 1 minute, stirring constantly, until the oil begins to separate from the masala.
   • Add the mutton keema and 1 tsp of salt. Increase the heat to high and sauté for 5-7 minutes, breaking up any lumps with your spoon, until the keema is browned all over.
   • Pour in 1/2 cup of water. If using a pressure cooker, secure the lid and cook for 2-3 whistles. If using a pan, cover and simmer on low heat for 20-25 minutes until the mutton is tender.
   • Uncover and cook on medium-high heat for a few more minutes until the mixture is semi-dry. Turn off the heat and stir in the garam masala, lemon juice, and chopped coriander leaves. Set aside.
3. 3

   Assemble and Cook the Dosas

   • 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.
   • Reduce the heat to low. Lightly grease the tawa and wipe it with a damp cloth or half an onion. This cools the surface slightly, allowing the batter to spread evenly.
   • Pour a ladleful of dosa batter (about 1/2 cup) onto the center of the 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 dosa.
   • Drizzle about 1/2 tsp of sesame oil or ghee around the edges and on top. Increase the heat back to medium.
   • Cook for 1-2 minutes until the bottom surface is golden brown and crisp, and the edges start to lift from the tawa.
   • Spoon 2-3 tablespoons of the prepared mutton keema filling onto one half of the dosa.
   • Carefully fold the other half over the filling. Press down gently with a spatula and cook for another 30 seconds.
   • Remove the dosa from the tawa and repeat the process with the remaining batter and filling.
4. 4

   Serve

   • Serve the Mutton Keema Dosas immediately while they are hot and crispy, accompanied by coconut chutney or a simple onion raita.