Mutton Keema Dosa

Name: Mutton Keema Dosa
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup rice (regular short or medium grain, rinsed and soaked); 0.5 cup urad dal (whole or split, rinsed and soaked); 0.5 tsp fenugreek seeds (soaked with dal); 0 water (for grinding batter); 0.5 tsp salt (divided); 300 g mutton (minced); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 8 pcs curry leaves; 2 tbsp coriander leaves (chopped); 3 tbsp oil (divided)

RATING

4.5/5(68)

TASTE SCORE

9/10

Crisp dosa folded around a spicy mutton mince filling makes a hearty South Indian street-style dish. The fermented batter turns lacy and golden, while the keema stays juicy with onions, tomatoes, and warm spices.

PREP

35m

COOK

45m

SERVES

2 DOSAS WITH MUTTON KEEMA FILLING

684 cal

SERVINGS

METHOD · 10 STEPS

prep · ~360 min
Soak the rice and dal.
1.Rinse the rice well and soak it in water for 6 hours.
2.Rinse the urad dal and fenugreek seeds, then soak them together for 6 hours.
3.Drain both mixtures once soaked.
TIPA long soak helps the batter grind smoother and ferment better.
mix · ~20 min
Grind the dosa batter.
1.Grind the urad dal and fenugreek seeds with water to a light, fluffy batter.
2.Grind the rice with water to a slightly grainy batter.
3.Mix both batters in a large bowl with 0.25 tsp salt until well combined.
rest · ~480 min
Ferment the batter.
Cover the bowl loosely and leave the batter in a warm place for about 8 hours, until airy and slightly risen.
TIPDo not overmix after fermentation or the batter will lose some of its lift.
saute · ~8 min
Cook the onion base for the keema.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add curry leaves, chopped onion, and green chili.
3.Cook until the onion turns soft and lightly golden, 5 to 7 minutes.
4.Add ginger-garlic paste and cook for 1 minute.
pressure cook · ~15 min
Pressure cook the mutton keema.
1.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and the remaining salt.
2.Cook until the tomato softens and turns pulpy, 4 to 5 minutes.
3.Add the minced mutton and mix well so it is coated with the masala.
4.Transfer to a pressure cooker and cook until the mutton is tender, about 3 whistles.
TIPIf the keema releases too much moisture, cook it uncovered after pressure cooking until fairly dry.
garnish · ~3 min
Finish the keema filling.
Open the cooker once the pressure drops. Cook the keema briefly if needed until thick and spoonable, then stir in coriander leaves.
mix · ~1 min
Stir the batter before making dosa.
Mix the fermented batter gently. Add a splash of water only if it looks too thick to spread easily.
fry · ~6 min
Cook the dosas and add the keema.
1.Heat a dosa tawa until medium hot and lightly grease it with a little oil.
2.Pour a ladle of batter and spread it into a thin circle.
3.Drizzle a little oil around the edges and cook until the base turns golden and crisp.
4.Spoon a quarter of the keema over one half of the dosa.
TIPIf the tawa is too hot, the batter will not spread evenly. Lower the heat for a few seconds before pouring.
assemble · ~4 min
Fold the dosa over the filling.
Fold the plain half over the keema and press gently. Cook for 30 to 60 seconds more, then remove. Repeat with the remaining batter and filling.
serve
Serve the mutton keema dosa hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the keema fairly dry before filling; a wet mince will soften the dosa and make it tear.
2
Spread the batter only on a medium-hot tawa; if it sticks or looks patchy, cool the surface briefly before the next dosa.
3
Grind the rice slightly grainy and the urad dal fluffy for the classic crisp-yet-light dosa texture.
4
After fermentation, stir the batter gently rather than beating it, so the dosas stay airy and lace well.
5
Cook the dosa until the edges lift on their own before adding keema; this keeps the fold neat and crisp.
6
Make the keema a day ahead if needed; the spices settle nicely overnight and the filling reheats well.

RECIPE VARIATIONS

Adapt it for your goals.

chicken

Chicken

Swap minced mutton for chicken keema for a lighter, faster-cooking version with the same masala profile.

extra spicy

Extra-spicy

Increase green chili and black pepper for a sharper street-style heat that cuts through the rich mutton.

egg topped

Egg-topped

Crack and spread a beaten egg over the dosa before adding keema for a richer, more filling kari dosa-style variation.

low oil

Low-oil

Use a well-seasoned nonstick or cast-iron tawa and reduce the edge oil; the dosa still crisps if the pan heat is right.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Meal

Mutton and urad dal both contribute substantial protein, making this dosa more satisfying than a plain dosa.

✓

Fermented Batter Benefits

The fermented rice and dal batter is traditionally valued for improved digestibility and a lighter texture.

✓

Spice and Herb Support

Ginger, garlic, curry leaves, coriander leaves, and spices add aroma along with plant compounds from herbs and seasonings.

QUESTIONS?

Frequently asked questions

The batter may be too thick, under-fermented, or the tawa may be too cool. Thin the batter slightly and cook on a properly preheated medium-hot surface.

PAIRS WELL WITH