Kari Dosai

Kari Dosai

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

Build a full meal around Kari Dosai

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Rice 1 cup Rice , parboiled
urad dal 1 cup Urad dal
chana dal 1 cup Chana dal
Toor Dal 1 cup Toor Dal
Red Chili 5 Red Chili , dried
salt 1 teaspoon Salt
water 1 cup Water
oil 2 tablespoons Oil
Onion 1 Onion , finely chopped
Curry Leaf 1 tablespoon Curry Leaf
Mustard Seed 1 teaspoon Mustard Seed
asafoetida 1 teaspoon Asafoetida

Instructions

  1. 1 Wash and soak the parboiled rice, urad dal, chana dal, and toor dal together for 4 hours.
  2. 2 Drain the soaked ingredients and grind them with dried red chilies and salt to a smooth batter using water as needed.
  3. 3 Allow the batter to ferment overnight or for at least 8 hours.
  4. 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. 5 Mix the sautéed onion mixture into the fermented batter.
  6. 6 Heat a dosa tawa or non-stick pan on medium heat.
  7. 7 Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thick dosa.
  8. 8 Drizzle oil around the edges and cook until the bottom is golden brown.
  9. 9 Flip the dosa and cook the other side until crisp.
  10. 10 Serve hot with coconut chutney or sambar.

Tips

For a spicier version, add more red chilies to the batter.