Kari(meat) Dosa (Veg version) Recipe/ Madurai Style Kari Dosai

Madurai Style Kari Dosai with Soya chunks

This is my favorite modified veg recipe..Madurai,India is a place famous for temples,jasmine and many non-veg foods.One of those is this kari(meat) dosai.It is famous in those tiny road stalls where they serve this with non veg curry or raita. I have made this in both veg and non-veg versions.But I have photos for the veg version so here it is.I have substituted meat with soya chunks and modified the way I do soya chunks poriyal (dry fry) recipe to suit this.

So here you get three recipes.

• Soyachunks Poriyal (Step 3)
• Soya Chunks chukka fry(Step 5)
• Kari dosai (veg & non-veg versions)

Kari Dosai involves few separate processes. Preparing soya chunks chukka,mixing it with egg and making dosa.

Preparation time- 10 mins

Cooking time - 15 mins+ 2 mins per dosa

Serves-7 dosa

Ingredients

For dosa

Dosa batter as needed

Eggs-2

Pepper Powder-3 tsp

Salt - 1 tsp

Oil - 1 tsp per dosa

Coriander Leaves-few

For Kheema Spread

Soya chunks- 1 cup (cooked)

Onion - 1 Finely chopped ( medium)

Tomato-1 Finely chopped (medium)

Green chilli - 2 Finely chopped

Ginger & Garlic paste - 1 tbsp

Chilli Powder- 1 tsp

Turmeric Powder-1 tsp

Pepper Powder-1 tsp

Garam Masala Powder- 1 tbsp

Coriander powder- 1 tbsp

Curry leaves - 2 sprig

Coriander leaves - few

Oil-1.5 tbsp

To dry roast and grind

Coconut - chopped 1 tbsp

Fennel seeds- 0.5 tbsp

Cloves,Cinnamon - 1

Method For making Kari Dosa

Preparing kheema

1. Mince the soya chunks in a mixer.Heat Oil in a pan, add in onions , G&G paste and curry leaves.Saute till onions turn transparent.
   
2. Add in tomato,salt and dry powders.Spinkle 2 tbsp water, Simmer the flame for 3 mins and let the masalas cook.
   
3. Now the masala must have turned dry,add the ground chunks and fry.
   
4. Dry roast the ingredients given under "To dry roast and grind" and grind them in to a fine paste with little water.
   
5. Once the tomato mixture coats the soya well,add the coconut paste and saute for 2 mins.Garnish with coriander leaves and switch off the flame.
   
   

Preparing Dosa

• Beat the eggs with pepper and salt. Add the kheema and mix well.
  
  

• Heat dosa pan and grease with oil.Pour the Dosa Batter and spread it 3 mm thick similar to uthapam. 
  
• Take a tbsp of prepared egg-kheema mixture  and spread it over the batter.
  
• Sprinkle coriander leaves, add a tsp oil in and out.Once the dosa is cooked on one side ( takes about 30 sec in high flame), flip it over.
  
  
• After a min,flip over check whether it is cooked.Repeat the same and do other dosas.
  
  
  
• Serve it with Mutton gravy or any chutney of your choice. Enjoy Hot!
  

Note

• Soya chunks can be substitued with 250 g mutton kheema (minced).
• The recipe will be medium spice since the dosa batter is bland ,so don't reduce the spices.
• In case of adding mutton ,increase the green chilli to 4 and cook the mutton with at stage 3 in a pressure cooker for 5 whistles.