Now that's a Meaty Masala Dosa!

Background

Dosa's are a popular vegetarian brunch food in southern India, but I love them so much I want them for dinner! And the only way my husband will eat dosa for dinner is if there's some meat... so, ENTER: Kheema. Kheema is a general name for a ground meat curry - typically made with ground lamb, which is what I used in my recipe as well.

What to do

For those of you who have a lot of time on your hands - feel free to make the dosa batter at home. However, if you're a busy, working mom like myself, take a short cut and buy the ready made kind from the Indian store (Swami brand) - the batter is good for 6 weeks unopened in the fridge, and 3-4 months in the freezer. I buy it frozen and thaw when I know I'm going to make some dosa/idli. They turn out just as crip and perfect as if you made the batter from scratch! I'm not going to lie, I was really impressed!

Tricks

There is a specific technique to making the perfect dosa: you want to get your pan really hot on medium-high heat, then splash some cold water and wipe down quickly with a paper towel. Immediately after wiping, pour about 1/3 cup batter onto the center of the pan and quickly with your ladle start from the center and make a circular/spiral pattern until you push the batter out with each concentric circle to the edge. TIP: YOU HAVE TO WORK VERY FAST! Because as soon as that pan gets too hot again, the batter will stick and the dosa will peel off prematurely and mess up the shape. Then take 1 tsp oil and drizzle around the edge and a few drops all over the center, this will help your batter brown and make it easier to peel/roll off the pan. 

Finishing Touches

Once you have your batter down and it's starting to brown underneath, layer 4-5pieces of potato curry with 3 tbsp of the kheema and fold one side over and keep rolling the dosa until it flips and rolls closing into a burrito, then slide it off the pan carefully onto your plate.  Serve with cold coconut and coriander chutney.

The Kheema Recipe

2lbs ground lamb

1 medium onion diced

3 tbsp vegetable or canola oil

4 tbsp grated ginger

2 tbsp minced garlic

4-5 green sorano chilies

1 cup frozen peas

1 tsp red chili powder

1 packet Shaan Kheema masala

1) sautée onions in oil until translucent, add ginger, garlic, and green chilies and sautée until aromatic.

2) Add kheema spice packet and red chili powder and sautée for 1-2 minutes.

3) Add ground lamb and let brown stirring occasionally. 

4) In a bowl microwave 1/2 cup water and 1 cup frozen peas for 2.5 minutes. Drain the peas and add to ground lamb once lamb is fully cooked. Let simmer covered for 5 minutes, add some water if meat starts to singe or dry out.