Mutton Keema Dosa

1. 1

   Step 1

   • a.Prepare the Dosa Batter (Soaking & Fermentation)
   • b.Rinse the idli rice, urad dal, chana dal, and methi seeds separately under running water until the water runs clear.
   • c.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.
   • d.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.
   • e.Next, drain the rice and grind it to a slightly coarse, fine semolina-like texture.
   • f.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.
   • g.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. 2

   Step 2

   • a.Cook the Mutton Keema Filling
   • b.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.
   • c.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • d.Stir in the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
   • e.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.
   • f.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.
   • g.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.
   • h.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. 3

   Step 3

   • a.Assemble and Cook the Dosas
   • b.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.
   • c.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.
   • d.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.
   • e.Drizzle about 1/2 tsp of sesame oil or ghee around the edges and on top. Increase the heat back to medium.
   • f.Cook for 1-2 minutes until the bottom surface is golden brown and crisp, and the edges start to lift from the tawa.
   • g.Spoon 2-3 tablespoons of the prepared mutton keema filling onto one half of the dosa.
   • h.Carefully fold the other half over the filling. Press down gently with a spatula and cook for another 30 seconds.
   • i.Remove the dosa from the tawa and repeat the process with the remaining batter and filling.
4. 4

   Step 4

   • a.Serve
   • b.Serve the Mutton Keema Dosas immediately while they are hot and crispy, accompanied by coconut chutney or a simple onion raita.

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