Madurai Kari Dosai Recipe | Mutton Dosai Recipe

I am lucky to have been brought up in Madurai during my schooling. Madurai has given me lot of friends, culture and memories. To the foodie side of me, I know Madurai not just for the temples but the famous food joints. Madurai serves the best jigarthanda, konnar kadai kari dosa, amma mess, and so on. The list of food joints are so many which always keeps your tummy and wallet happy. 

I am happy to share the Madurai's famous kari dosai recipe which is a dosa made with egg and spicy mutton curry served with onion raita. 

KARI DOSA / MUTTON DOSAI RECIPE

Recipe Category: S.Indian / Non Veg
Preparation Time: 20 minutes Cooking Time: 40 minutes Serves: 6

Ingredients:

Mutton - 250 grams, boneless, small, cleaned
Onion - 1, medium, finely chopped
Green Chilli - 1, finely chopped
Green Leaves - 5, finely chopped
Tomato - 1, small, deseeded, finely chopped
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Salt - as required
Water - 1/4 cup
Coriander Leaves - 2 tsp, finely chopped

Dry Roast and Grind to Fine Powder:
Fennel Seeds - 2 tsp
Cinnamon - 1, 1 inch piece
Cloves - 5
Star Anise - 1
Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp* notes

For making 1 kari dosa: (You can make 8-10 small dosa's for the above mutton mince recipe)
Dosa Batter - 1 laddle/scoop
Oil - 1 tsp
Egg - 1
Mutton Mince - 1 tbsp
Coriander Leaves - 1 tsp, finely chopped

Notes:

• Dried Black Stone Flower / Kalpaasi / Dhagat phool is one of the Chettinad kitchen secret spice mainly used in most of the non veg curries. It is easily available in the spices section in the supermarkets. Use it once and I am sure you will love the flavour it gives you. 
• I have slightly made a thick dosa, you can use less batter to make thin dosa's.
• You can also make a big dosa, do the spread accordingly with one egg and then slice it into four pieces suing a pizza cutter or spatula which I do mostly. Easy to serve for more people.
• Instead of the roasted spice powder, you can replace with garam masala and fennel seed powder. 
• Boneless mutton or mutton keema can be used. 

Method of Preparation:

1. Prepare the required ingredients. Wash the mutton with turmeric and keep it. Dry roast the spices under the "Dry Roast and Grind ".

2.In a pressure cooker, heat oil and add onions once the oil is hot. Saute till translucent. Add curry leaves and green chillies. Add ginger and garlic. Saute well for few minutes in medium heat. Add tomatoes. 

3. Saute till everything is cooked and oozes out oil. Add turmeric powder, red chilli powder and salt. Add mutton. Keep sauteing in medium heat. Let the mutton coat and cook in the masala. 

4. Add the ground spices powder (Or you can use garam masala). Add 1/4 cup of water. Pressure cook the mutton for 3 whistles and 10 minutes in simmer. Turn off and open after the pressure releases. 

5. Heat the pressure cooker again, using a potato smasher or back of the spatula, smash the mutton to make it like keema, allow it cook till the gravy thickness up and the mutton mince looks semi dry. Turn off and add chopped coriander leaves. Heat a dosa tawa, add a laddle of dosa batter like uttapam, don't spread. Add oil around and let it cook for few seconds. 

6. Add one egg or half egg on toe in slow heat. Then keep some mutton mince and gently spread it around the entire dosa. Add few chopped coriander leaves. Gently press and flip over. Let it cook for a minute in low heat. Remove and repeat the rest. 

Mutton Kari Dosa is ready!!! 

Serving Suggestion: Served with onion raita in shops. 

Also best served with 

• Onion Raita
• Mutton Chops Curry
• Mutton Keema Curry 
• Chettinad Mutton Kuzhambu

Sending this to Remmy's Kitchen!!!