Kari Dosai
A Chennai speciality — a thin, crispy dosai topped or stuffed with a spiced minced meat (kari) filling of chicken or mutton, cooked directly on the dosai as it sets on the griddle. A non-vegetarian variant of the masala dosai unique to the Muslim quarters and street stalls of Chennai, kari dosai represents the Madras melting pot where Tamil and Mughal food cultures intersected.
Cuisines
Madras
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | parboiled rice |
| 1 cup | urad dal |
| 1 cup | chana dal |
| 1 cup | toor dal |
| 5 | dried red chilies |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 tablespoons | oil |
| 1 | onion, finely chopped |
| 1 tablespoon | curry leaves |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | asafoetida |
Instructions
- 1 Wash and soak the parboiled rice, urad dal, chana dal, and toor dal together for 4 hours.
- 2 Drain the soaked ingredients and grind them with dried red chilies and salt to a smooth batter using water as needed.
- 3 Allow the batter to ferment overnight or for at least 8 hours.
- 4 Heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida, curry leaves, and chopped onions. Sauté until onions are golden brown.
- 5 Mix the sautéed onion mixture into the fermented batter.
- 6 Heat a dosa tawa or non-stick pan on medium heat.
- 7 Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick dosa.
- 8 Drizzle oil around the edges and cook until the bottom is golden brown.
- 9 Flip the dosa and cook the other side until crisp.
- 10 Serve hot with coconut chutney or sambar.
Tips
For a spicier version, add more red chilies to the batter.