A delicious South Indian crepe filled with a spicy and savory minced meat masala. This crispy dosa packed with flavorful keema is a hearty and satisfying meal, perfect for a special breakfast or dinner.
Rinse the idli rice, urad dal, chana dal, and methi seeds together in water until it runs clear. Soak them in a large bowl with ample water for at least 6 hours.
Just before grinding, soak the poha in a separate small bowl of water for 15 minutes, then drain.
Drain the soaked rice and dal mixture. Transfer to a wet grinder or a high-powered blender. Add the soaked poha.
Grind the mixture to a very smooth batter, adding about 1.5 cups of water gradually. The final consistency should be smooth and pourable, similar to pancake batter.
Pour the batter into a large container (it should only be half-full to allow for expansion). Add 1 tsp of salt and mix well with clean hands.
Cover the container and let the batter ferment in a warm, dark place for 8 to 12 hours, or overnight. The batter will rise, become airy, and have a slightly sour aroma.
2
Cook the Keema Filling
Heat 3 tbsp of vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
About This Keema Dosa Recipe
A delicious South Indian crepe filled with a spicy and savory minced meat masala. This crispy dosa packed with flavorful keema is a hearty and satisfying meal, perfect for a special breakfast or dinner.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 836.73 calories per serving with 26.74g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Other Cuisines to Explore
Discover authentic recipes from cuisines around the world.
Add the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down and become mushy.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook the spices for 1 minute until fragrant.
Add the mutton keema and 1 tsp of salt. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema is browned all over.
Reduce the heat to low, add 1/2 cup of water, and stir. Cover the pan and let the keema simmer for 15-20 minutes, or until it is fully cooked and tender.
Uncover the pan and cook for another 2-3 minutes if there is excess moisture. The filling should be semi-dry.
Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves. Set the keema filling aside.
3
Make the Keema Dosas
Gently stir the fermented dosa batter. Do not overmix. 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.
Lightly grease the tawa with ghee or oil using a paper towel or half an onion.
Pour a ladleful of batter (about 1/4 cup) onto the center of the hot 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, even crepe.
Drizzle about 1 tsp of ghee or oil around the edges and on top of the dosa. Cook for 1-2 minutes, until the bottom turns golden brown and the edges start to lift.
Spoon 2-3 tablespoons of the prepared keema filling onto one half of the dosa and spread it lightly.
Fold the other half of the dosa over the filling. Press down gently with a spatula and cook for another 30 seconds.
Carefully slide the keema dosa onto a plate. Repeat the process for the remaining batter and filling, wiping the tawa between each dosa.
4
Serve Hot
Serve the Keema Dosas immediately while they are hot and crispy. They pair well with coconut chutney, mint chutney, or a simple raita.
Pro Tips
1For the crispiest dosas, ensure your tawa is well-seasoned and at the right temperature. It should be hot but not smoking.
2The keema filling should be semi-dry. A wet filling will make the dosa soggy.
3Always stir the dosa batter gently from the bottom up before making each dosa, as the heavier particles tend to settle.
4For a richer flavor, you can crack an egg over the dosa after spreading the batter, spread it thin, let it cook for a minute, and then add the keema filling.
5If your batter is too thick, add a tablespoon or two of water to reach the right consistency. If it's too thin, add a little rice flour.
6Using a cast-iron tawa will yield the best texture and flavor for your dosas.
Recipe Variations
Meat
Meat
Substitute mutton keema with minced chicken or turkey for a lighter version. The cooking time for chicken keema will be shorter, around 10-12 minutes.
Vegetarian
Vegetarian
Create a vegetarian filling using crumbled paneer (paneer bhurji), mashed potatoes, or soya granules cooked with the same spices.
Spiciness
Spiciness
Adjust the amount of green chilies and red chili powder to suit your spice preference. For a milder version, deseed the green chilies.
Added Veggies
Added Veggies
Incorporate finely chopped vegetables like green peas, carrots, or bell peppers into the keema masala for added nutrition and texture.
Health Benefits
✨
Excellent Source of Protein
The mutton keema provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
✨
Promotes Gut Health
The dosa batter is fermented, a process that creates beneficial probiotics. These probiotics help improve digestion and support a healthy gut microbiome.
✨
Provides Sustained Energy
This dish offers a balanced mix of carbohydrates from the rice and dal batter and protein and fats from the keema, providing a steady release of energy to keep you full and active.
Frequently Asked Questions
How many calories are in one serving of Keema Dosa?
One serving, which consists of two Keema Dosas, contains approximately 550-650 calories. This can vary based on the type of meat, amount of oil used, and the size of the dosas.
Is Keema Dosa healthy?
Keema Dosa can be part of a balanced diet. It's a good source of protein from the keema and carbohydrates for energy. The fermented batter is beneficial for gut health. However, it can be high in calories and fat, so it's best enjoyed in moderation.
Can I use store-bought dosa batter?
Absolutely! Using good quality store-bought idli-dosa batter is a fantastic time-saver and makes this recipe much quicker to prepare.
How do I make my dosas crispy?
For crispy dosas, ensure your batter has the right consistency (not too thick), the tawa is sufficiently hot, and you spread the batter as thinly as possible. Using ghee or oil helps in achieving a golden, crisp texture.
What can I do with leftover keema filling?
Leftover keema filling is very versatile. You can use it as a filling for sandwiches, wraps, or puff pastries, or simply serve it with roti, pav, or rice.
