The first time I had Kari Dosa was in Simmakkal Konar Kadai in the early 2000’s. My brother had just returned from USA for vacation. We went on a spiritual tour to Trichy, Thanjavur and Madurai. My dad was travelling, so it was just the three of us (mom, me and bro), as it was most of the time.
I had never heard of kari dosa before. My brother had picked it up from lonely planet or something like that and really wanted to go there. We visited Konar Kadai after our darshan at the Madurai Temple. The auto driver who picked us up from the temple told that it was a non-vegetarian restaurant and we might not want to go there just after the darshan. My mom is a pure vegetarian but cooks non-veg for us. She is kind of not very rigid when it comes to rules. She is a cool mom. She was ok with us going there. My brother insisted that he take us. The reluctant driver took us to konar kadai and we had one of the finest dinners that day. After that episode, Konar Kadai has become a must stop whenever we visit Madurai. Here is Kari Dosai inspired from Simmakkal Konar Kadai. There are various versions of this dosa, some of which include eggs, kurma etc…This is a very simple plain kari dosa.
We will need Dosa Batter and Mutton Sukka for making Kari Dosa.
Here are the recipes.
Idli Batter Recipe
Mutton Sukka Recipe
Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
Heat a Dosa Griddle until hot. Ladle the batter (about 1/3 cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. remove from griddle and serve hot.
Serve with Mutton Kuzhambu or Chicken Kuzhambu. I like to serve plain. Just like as it is. This one is a classic.
- 2 Cups Dosa Batter
- 1 Cup Mutton Sukka
- Oil / Ghee to sprinkle on the dosas
- Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
- Heat a Dosa Griddle until hot. Ladle the batter (about ⅓ cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
- Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. Remove from griddle and serve hot.
The post Mutton Kari Dosai, Madurai Konar Kadai Style appeared first on Kannamma Cooks.