KARI DOSAI / MUTTON KEEMA DOSA

 KARI DOSAI

Ingredients:
Dosa Batter 
Mutton - 1/4 kg
Salt as needed 
Pepper - 1/4 t spoon
Chilly Powder - 1/2 t spoon
Coriander Powder - 1/2 t spoon
Turmeric Powder - 1/4 t spoon
Cumin Powder - 1/2 t spoon
Coriander Leaves - 2 tbl spoon
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1 t spoon
Egg - 1

      Remove the bones and grind the mutton coarsely and keep it aside.

      In a pressure cooker heat 3 t spoon of oil.
      Add curry leaves and chopped onion and fry till transparent.

      Add chopped tomatoes and ginger garlic paste and fry until raw smell leaves.
      Now add the spice powders, salt, minced mutton, coriander leaves and 1/2 cup water and mix well.

      Pressure cook until the mutton is well cooked and soft.
      Now our mutton keema is ready.

      In a hot tawa, pour dosa batter little thick.

      Whip egg in a mixing bowl and pour above the dosa.

      Spread the mutton keem generously above the egg.

      Add some chopped coriander leaves, sprinkle some oil and cook in low flame.
      Now flip the dosa, press with the ladle and cook in low flame until the mutton gets crispy.

      Enjoy kari dosa as such or with coconut chutney or gravy of your choice!