🇮🇳 Indian

Kheema Dosa

Name: Kheema Dosa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, chopped Onion; 2 Green Chili; 1/2 tsp Fenugreek Seeds; 2 tbsp Neutral Oil; 1/4 cup Rice Flour; 400 g Ground Lamb

🇮🇳 Indian

Kheema Dosa the way the udupi counters make it: soft, tangy from the overnight ferment, gone in four bites. About 40 minutes from fridge to table.

Prep 20 min Cook 20 min Serves 3 Medium

Ingredients

Saltto taste
Onion1, chopped
Green Chili2
Fenugreek Seeds1/2 tsp
Neutral Oil2 tbsp
Rice Flour1/4 cup
Ground Lamb400 g

Optional extras

Fresh Cilantroto finish

Instructions

1
Grind the soaked rice and dal to a smooth batter; ferment overnight for that tangy lift.
2
Heat a cast-iron griddle until a drop of water dances; pour a ladle of batter and spread it thin.
3
Drizzle oil or ghee around the edges and cook until the base turns lacy and golden.
4
Flip, cook 30 seconds more, and fold onto the plate — crisp outside, soft within.
5
Serve with sambar and coconut chutney.

Chef's tip

A pinch of baking soda just before steaming rescues a slow batter.

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Watch how it's made

Video: Kari Dosa | Madurai Special Kari Dosa · on YouTube