Kari Dosa

🔥 Prep

• Measure out 300 ml dosa batter and let it sit at room temperature.
• Finely chop the 0.5 pc onion (≈50 g) into small pieces.
• Measure 0.5 tsp fennel seeds and set aside.
• Beat the 2 pcs eggs in a small bowl; reserve 0.25 tsp of the total 0.5 tsp salt for the egg and the remaining 0.25 tsp for the batter if desired.
• Have 150 g minced mutton masala ready in a bowl.
• Measure out 2 tbsp ghee; divide into 1 tbsp for the tawa and 1 tbsp for finishing.

🔥 Cook

• 1. Heat a non‑stick tawa or skillet over medium heat, add 1 tbsp ghee and let it melt for 30 seconds.
• 2. Pour a ladleful (about 60 ml) of the dosa batter onto the centre, spreading it quickly in a circular motion to form a thin crepe (~20 cm diameter). Cook until the edges lift and the surface looks set, about 2 minutes on medium heat.
• 3. While the dosa cooks, scatter the chopped onion and 0.5 tsp fennel seeds evenly over the semi‑cooked surface; drizzle a little ghee if needed.
• 4. Spoon the 150 g minced mutton masala over the dosa, spreading it into an even layer; press gently and cook for 2 minutes on medium‑low heat to let the masala warm through.
• 5. Make a small well in the centre of the mutton layer and pour the beaten 2 eggs into it; sprinkle the reserved 0.25 tsp salt over the egg.
• 6. Cook the egg until the whites are set but the yolk remains slightly runny, about 1 minute on low heat; optionally flip the dosa briefly to cook the other side for 30 seconds if you prefer a fully set egg.
• 7. Remove the dosa from the tawa, fold it over or serve open‑faced, and drizzle the remaining 1 tbsp ghee on top for richness.

🔥 Serve

• Serve the Kari Dosa hot, folded or open‑faced, on a warm plate.
• Accompany with coconut chutney and a steaming bowl of sambar.
• Add a wedge of lemon or a side of sliced tomatoes for freshness.
• Enjoy immediately while the dosa is crisp and the mutton topping is aromatic.