By Shireen Jamooji
August 31, 2023
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Elevate your dosa game with this signature dish from the culinary kaleidoscope of Madurai. A fusion of flavours that's easy to make.
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Dosa Batter 4 Eggs Salt and Pepper to taste Handful of finely chopped Coriander leaves Oil for cooking dosa For Stuffing: 250g Mutton Kheema 2 tbsp Oil 1 large Onion, finely chopped 2 Green Chillies, finely chopped
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1 sprig of Curry leaves 1 large Tomato, finely chopped 1 tbsp Ginger Garlic Paste 1 tsp Chilli Powder 1 tbsp Coriander Powder 1 tsp Turmeric Powder 1 tbsp Garam Masala Powder 1 tsp Pepper Powder Handful of finely chopped Coriander Leaves
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In a pressure cooker, heat oil, sauté onions, chillies, and curry leaves with a pinch of salt for 2-3 mins.
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Add ginger-garlic paste and sauté for a minute. Mix in spice powders, add tomatoes, and cook for 5 minutes.
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Add kheema, sauté for 5 mins. Pressure cook covered for 3 whistles. Simmer for 5 mins, and let steam release naturally.
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Transfer kheema to a pan, and sauté until dry. Add pepper, and coriander leaves.
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In a bowl, whisk eggs with salt and pepper. Heat a tawa, pour small dosa, and egg mix, drizzle oil, and top with keema and coriander.
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Cook until crispy, flip, and cook for a minute. Enjoy!
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