Skip to main content

Kari Dosai /Soya Kheema Dosa



Kari dosai is  popular in Madurai,in which minced mutton curry is topped and served with kurma.But I wanted to share a vegetarian version with minced soya curry.In the original recipe egg is also used on top of the minced mutton.Since its a vegetarian version I didn't use it.Also the dosa needs to be on the thicker side and the minced meat/soya is topped and cooked.This dosa doesn't need any side dish,it tatses good as such.Off to the recipe...



                                               
                                         
                                                                              
                                                Kari Dosai/Soya Kheema Dosa

                                                                  
   Basic Information

   Preparation time 25 minutes
   Cooking time 2-3 minutes/dosa
   Makes 3 dosas


  Ingredients

  For the stuffing/filling 

Ingredient
Quantity
Soya chunks
1/3 cup
Onion(finely chopped)
1 (medium size)
Tomato(thinly chopped)
 1(medium sice)
Green chilly/pachamilagai
1 (finely chopped)
Ginger&garlic paste
1 tsp
Red chilly powder/milagai podi
1/2-3/4 tsp
Coriander powder
1/2 tsp
Garam masala powder
1/4 tsp
Turmeric powder/manjal podi
1/4 tsp
Salt
1 tsp
Fennel seeds/sombu
1/4 tsp
Coriander leaves
1 tbs(finely chopped)
Oil
1 tbs
   
  To make Dosa


Ingredient
Quantity
3 cups
Oil
as needed to cook
dosa
Onion and green chilly(chopped)
to garnish(optional)

  
  
 Method 
  • Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.
  • Heat the oil in a pan,crackle the fennel seeds and add the chopped onion and green chilly with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.
  • Add the chopped tomato cook it for a while,then goes in all the spice powders and salt.Give it a mix and add sprinkle some  water if needed.Now add the pulsed soya chunks.
  • Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.

  • Now take the  batter and adjust the consistency with water.Heat a griddle and once it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it to a circle(no need to spread it too thin).
  • Now sprinkle the soya kheema on top of the dos,then sprinkle some chopped onion and green chilly.Press it gently,drizzle oil and cook it for a minute or till it gets golden.
  • Flip it to the other side and cook it for a minute,if needed add a tsp of oil.

  • Serve it with kurma and raita if needed.




  • While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread and no need to spread so thin.
  • Use a flat base ladle to spread the dosa.
  • After keeping the soya kheema or minced meat curry,gently press it and the batter should not be cooked,so keep it in a medium flame.

Enjoy.................








Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68









Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more