Mutton Keema Uthappam

Instructions

1. 1

   Prepare the Mutton Keema Topping

   • Heat 3 tbsp of oil in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes until they break down and become soft and pulpy.
   • Stir in the turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Cook the spice mixture for 1 minute, stirring continuously.
   • Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 5-7 minutes, stirring frequently, until the keema changes color from pink to brown.
   • Pour in 1/2 cup of water, stir well, and bring the mixture to a simmer. Cover the pan, reduce the heat to low, and let it cook for 15-20 minutes until the mutton is tender.
   • Uncover the pan, increase the heat to medium, and cook until all the moisture has completely evaporated. The final keema mixture must be dry to prevent soggy uthappams.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Mix well and set aside to cool slightly.
2. 2

   Cook the Uthappams

   • Check the seasoning of your idli dosa batter. If it's unsalted, stir in the remaining 0.25 tsp of salt. The batter should be thick but pourable.
   • Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel or half an onion.
   • Pour a large ladleful (about 1/2 cup) of batter onto the center of the tawa. Gently spread it in a circular motion to form a thick pancake, about 5-6 inches in diameter. Do not spread it thin like a dosa.
   • Immediately spoon 2-3 tablespoons of the prepared mutton keema filling evenly over the surface of the uthappam.
   • Using the back of a spatula, gently press the keema topping into the wet batter so it adheres well.
   • Drizzle about 1/2 tsp of oil around the edges and a little on top of the uthappam.
   • Cook for 2-3 minutes on medium-low heat, until the bottom is golden brown and crisp, and the top surface looks set.
   • Carefully slide your spatula underneath and flip the uthappam. Cook the other side for another 1-2 minutes until the keema is lightly browned and fragrant.
   • Remove the uthappam from the tawa and place it on a serving plate. Repeat the process with the remaining batter and keema filling.
3. 3

   Serve Hot

   • Serve the Mutton Keema Uthappams immediately while they are hot and crisp. They are delicious on their own or can be paired with coconut chutney, mint chutney, or a simple onion raita.