Keema Dosa is a popular South Indian dish perfect for breakfast, lunch or dinner. This dish is a unique fusion of South Indian dosa and North Indian Keema. It is made with a crispy and fluffy dosa filled with a flavorful spiced minced meat filling. Keema Dosa balances protein and carbohydrates perfectly, making it a wholesome and satisfying meal. The dish is easy to make and can be customized according to your taste preferences.
Keema Dosa
Keema Dosa
Ingredients
- as required Dosa Batter
- 1 cup Keema (Minced Mutton)
- 1 cup Onion chopped
- 1/2 cup Tomatoes chopped
- 3 to 4 Green Chillies finely chopped
- 2 tsp Garam Masala Powder
- 1/2 cup Green Peas
- 2 tsp Ginger Garlic Paste
- handful Coriander Leaves
- handful Mint Leaves
- as per taste Salt as per taste
- 1/2 tsp Turmeric Powder
Instructions
- Heat oil in a pan.
- Add onion, coriander, mint leaves and fry for a minute.
- Add green chilli and ginger garlic paste.
- Fry for 2 minutes.
- Add the tomatoes, peas and keema.
- Mix nicely.
- Add salt and turmeric powder.
- Mix well and add garam masala powder.
- Close it with a lid.
- Keep on low flame and once it has become dry, remove.
- Take one ladleful of the dosa batter.
- Pour it onto a pre-heated tawa and spread evenly.
- Pour a tsp of oil around it.
- Keep the prepared keema mixture in the centre and roll the dosa.
- Serve hot with chutney and sambar.
Keema Dosa: Frequently Asked Questions (FAQ)
Can Keema Dosa be made vegan?
Keema Dosa can be made vegan using plant-based minced meat substitutes, such as soy or vegetable-based Keema. Also, use oil instead of ghee or butter to make the dosa.
Can I use other meats instead of minced beef?
Keema Dosa can be made with minced meats such as lamb, chicken, or turkey.
Can I make the Keema filling in advance?
You can make the Keema filling in advance and store it in an airtight container in the refrigerator for up to three days.
How do I make the dosa batter?
To make dosa batter, you must soak rice and lentils separately for at least 4 hours or overnight. Then, grind them together with water to form a smooth batter. Ferment the batter for 6-8 hours; add salt and water to get the desired consistency.
Can I freeze leftover Keema Dosa?
Keema Dosa can be frozen by wrapping each dosa separately in plastic wrap or foil and then placing them in an airtight container or freezer bag. When ready to eat, thaw in the refrigerator and reheat in a hot pan or microwave.
Pair Keema Dosa with coconut chutney, sambar or tomato chutney.
