Madurai kheema kari dosai recipe

INGREDIENTS:

1. Ground mutton (kheema) - 200 grams
2. Dosai batter - 1 cup
3. Chopped onion - 1
4. Chopped tomato - 1
5. Egg - 3
6. Ginger garlic paste - 1/2 teaspoon (tsp.)
7. Chili powder - 1 teaspoon (tsp.)
8. Coriander powder - 1/2 teaspoon (tsp.)
9. Garam masala powder - 1 teaspoon (tsp.)
10. Black pepper powder - 1 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Cumin powder - 1/2 teaspoon (tsp.)
13. Oil - 3 teaspoon (tsp.)
14. Mustard seed - 1/2 teaspoon (tsp.)
15. Fennel seed - 1/2 teaspoon (tsp.)
16. Salt - to taste.

PREPARATION:

1. In a pressure cooker add ground mutton (kheema), turmeric powder, salt. Pressure cook the mutton for 2 whistle or until its cooked well.
2. Break the egg in a bowl and beat it.
3. In a pan heat oil. Add mustard seeds, fennel seeds. Once the mustard seeds stop splattering. Add onion and sauté until the become translucent (golden brown).
4. Now add ginger garlic paste and sauté until the raw smell is gone.
5. Now add he chopped tomatoes and sauté until they become mushy.
6. Now add chili powder, coriander powder, garam masala powder, turmeric powder and sauté until the raw smell is gone.
7. Now add the pressure cooked mutton and cook until all the liquid evaporates. NOTE: watery keehma will not give you good dosai. must be consistency to kuttu.
8. Heat a dosai skillet. Coat with oil. Once the oil is hot enough pour a ladle of batter and spread thick like Uttapam (aka Uttappa or Oothapam) .
9. Once cooked little now add one ladle of egg and spread it. right away add 1 ladle of mutton ( kheema) and spread it. Now sprinkle black pepper powder.
10. Now sprinkle oil around the dosai. Flip the dosai and press it. Cook for a minute or until the dosai is cooked and serve. Do the same with rest of the dosai batter.

NOTES:

1. Eat it as it is or with kurma or kari kuhamzbu.