Name: KEEMA DOSA recipe by Shobha Keshwani at BetterButter
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 8
Ingredients: (For dosa batter); Urad dal .... 1 cup; Rice ........... 3 cups; Methi seeds .... 1 tsp.; Baking soda ... a pinch; Salt ... to taste; Oil .... for making dosas.; (For Keema); Keema ..... 1/2 Kg. (Mutton or Chicken); Onions ..... 2 large; Ginger-garlic paste ... 1 tbsp.; Green chillies .. 2 (finely chopped); Coriander powder ..1tsp.; Jeera powder .......... 1 tsp.; Garam masala ......... 1-2 tsp.; Amchoor powder .... 1 tsp.; Salt ........................... to taste; Red chilli powder ....1/2 tsp; Oil ... 3 tbsps

ABOUT KEEMA DOSA RECIPE

Most of us always make extra dosa batter at home to make use of it for different variations with it. I had some left over keema too and I used it for the filling instead of potato masala. It tasted awesome.

Ingredients Serving: 8

(For dosa batter)
Urad dal .... 1 cup
Rice ........... 3 cups
Methi seeds .... 1 tsp.
Baking soda ... a pinch
Salt ... to taste
Oil .... for making dosas.
(For Keema)
Keema ..... 1/2 Kg. (Mutton or Chicken)
Onions ..... 2 large
Ginger-garlic paste ... 1 tbsp.
Green chillies .. 2 (finely chopped)
Coriander powder ..1tsp.
Jeera powder .......... 1 tsp.
Garam masala ......... 1-2 tsp.
Amchoor powder .... 1 tsp.
Salt ........................... to taste
Red chilli powder ....1/2 tsp
Oil ... 3 tbsps

Instructions

Soak dal and rice seperately for at least 5-6 hours.Add methi seeds whiile soaking.
Grind them seperately adding enough water to a smooth batter. Mix them well, adding salt and leave to ferment preferably over night.
Wash the keema and squeeze out the water completely.
In a pan heat a little oil and fry the onions till golden brown.
Now add the ginger garlic paste, green chillies and a little water to cook the onion.
Add the mince, salt and the dry masalas. Stir fry sprinkling little water from time to time until the keema is cooked to a very dry consistency. Let it cool.( You can sprinkle a little kasoori methi if desired)
Spread the fermented dosa batter on the tawa / griddle.
Sprinkle some podi evenly on it and spoon the keema.
Spoon a little oil or ghee to make the dosa crisp.Roll it and serve hot.

Similar Recipes