Keema Dosa

1. 1
   prep · ~360 min

   Soak the rice and dal.

   1.Wash the parboiled rice well until the water runs mostly clear.

   2.Wash the urad dal and fenugreek seeds together.

   3.Soak the rice in water in one bowl for 6 hours.

   4.Soak the urad dal and fenugreek seeds in water in another bowl for 6 hours.

   TIPLong soaking helps the batter grind smoother and ferment better.
2. 2
   mix · ~480 min

   Grind and ferment the dosa batter.

   1.Drain the soaked rice and dal.

   2.Grind the urad dal and fenugreek seeds with water for grinding to a light, fluffy batter.

   3.Grind the rice with water for grinding to a smooth but slightly grainy batter.

   4.Mix both batters in a large bowl, add 0.25 tsp salt, and stir well with your hand.

   5.Cover and ferment in a warm place for 8 hours until slightly risen and airy.

   TIPKeep the batter thick enough to coat a ladle; thin batter will not give a crisp dosa.
3. 3
   saute · ~13 min

   Cook the keema masala.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add curry leaves, chopped onion, and green chili. Cook until the onion turns light golden, 5 to 7 minutes.

   3.Add ginger-garlic paste and sauté until the raw smell goes, about 1 minute.

   4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.

   5.Add turmeric powder, red chili powder, coriander powder, garam masala, and the remaining salt. Mix well.

   TIPCook the tomato fully before adding the meat so the keema tastes rich, not sharp.
4. 4
   pressure cook · ~14 min

   Pressure cook the keema.

   Add the mutton mince and cook for 3 to 4 minutes, breaking up lumps with a spoon. Pour in 0.25 cup water, cover, and pressure cook for 10 minutes until the meat is tender and the masala is well blended.

5. 5
   saute · ~5 min

   Dry out the keema filling.

   Open the cooker, return the keema to medium heat, and cook until most of the moisture evaporates. Stir in the cilantro and keep the filling semi-dry so it sits well on the dosa.

   TIPA wet filling makes the dosa soggy and hard to fold.
6. 6
   mix

   Stir the batter and heat the pan.

   Mix the fermented batter gently. If needed, add a spoon or two of water to get a pourable consistency, then heat a flat tawa over medium heat until hot.

7. 7
   fry · ~3 min

   Spread the dosa and add the keema.

   1.Pour a ladle of batter onto the hot tawa and spread it in a thin circle.

   2.Drizzle 1 tsp oil around the edges and a few drops over the top.

   3.Cook until the bottom turns golden and crisp, about 2 minutes.

   4.Spread one portion of keema over one half of the dosa.
8. 8
   assemble · ~4 min

   Fold and finish the dosa.

   Fold the dosa over the keema and press lightly. Cook for 30 to 60 seconds more until crisp, then remove to a plate. Repeat with the remaining batter, oil, and keema to make 4 dosas.

9. 9
   serve

   Serve the keema dosa hot.

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