Crispy, golden-brown dosas filled with a spicy and savory minced mutton masala. This hearty South Indian classic is a flavor-packed meal perfect for a special breakfast, lunch, or dinner.
Prep30m
Cook55m
Soak360m
Ferment600m
Servings4
Serving:2 dosa2 dosas with mutton keema filling638 cal
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
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.
Crispy, golden-brown dosas filled with a spicy and savory minced mutton masala. This hearty South Indian classic is a flavor-packed meal perfect for a special breakfast, lunch, or dinner.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 637.51 calories per serving with 27.03g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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
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
Serve
Serve the Mutton Keema Dosas immediately while they are hot and crispy, accompanied by coconut chutney or a simple onion raita.
Pro Tips
1For the crispiest dosas, use a well-seasoned cast-iron tawa.
2Ensure the keema filling is semi-dry. Excess moisture will make the dosa soggy.
3Ferment the batter in a warm place, like inside an oven with only the light on (oven should be off).
4If the batter is too thick after fermentation, add a few tablespoons of water to reach a pourable, pancake-batter-like consistency.
5Using mutton mince with a fat content of around 20% will result in a more flavorful and juicy keema filling.
6The temperature of the tawa is crucial. It should be hot enough to cook the dosa but not so hot that the batter sticks upon spreading.
Recipe Variations
Chicken Keema Dosa
Chicken Keema Dosa
Replace mutton keema with chicken keema. Reduce the cooking time for the filling as chicken cooks faster.
Egg Keema Dosa
Egg Keema Dosa
After spreading the keema on the dosa, crack an egg over it and spread it lightly. Cook until the egg is set before folding.
Vegetarian Keema Dosa
Vegetarian Keema Dosa
Use soya granules or a mix of finely chopped mushrooms and crumbled paneer for a delicious vegetarian version.
Spicy Keema Dosa
Spicy Keema Dosa
Increase the amount of green chilies and red chili powder, or add a teaspoon of black pepper powder to the keema masala for extra heat.
Health Benefits
✨
High in Protein
Mutton is an excellent source of high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
✨
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia and boosting energy levels.
✨
Promotes Gut Health
The dosa batter is fermented, a process that creates beneficial probiotics. These probiotics support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
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Source of B-Vitamins
Mutton is a good source of B-vitamins, particularly B12 and B3 (niacin), which are crucial for energy metabolism, nervous system function, and maintaining healthy skin.
Frequently Asked Questions
How many calories are in one Mutton Keema Dosa?
A single Mutton Keema Dosa contains approximately 395-420 calories. A standard serving of two dosas is around 790-840 calories, depending on the amount of oil used and the fat content of the mutton.
Is Mutton Keema Dosa healthy?
It is a calorie-dense dish that is rich in protein and iron from the mutton. The fermented batter is good for gut health. However, it's also high in fat and carbohydrates, so it's best enjoyed in moderation as part of a balanced diet.
Can I use chicken keema instead of mutton?
Yes, absolutely. Chicken keema is a great alternative. Simply substitute it in the recipe and reduce the cooking time for the filling by about 5-10 minutes, as chicken cooks much faster than mutton.
Can I prepare the components in advance?
Yes. The dosa batter can be prepared and stored in the refrigerator for up to 3-4 days. The mutton keema filling can also be made a day or two ahead and refrigerated, which makes assembling the dosas very quick.
Why is my dosa sticking to the tawa?
This usually happens if the tawa is too hot or not seasoned properly. Ensure the tawa is on medium heat. Before pouring the batter, wipe it with a damp cloth or half an onion dipped in oil to cool the surface slightly and prevent sticking.
What are the best accompaniments for Mutton Keema Dosa?
Mutton Keema Dosa is quite flavorful on its own but pairs wonderfully with cooling accompaniments like coconut chutney, mint chutney, or a simple onion raita.
