Mini Kheema Dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight. Grind them into a smooth batter and let it ferment for a few hours.
• STEP 2.In a pan, heat oil and saut茅 onions, ginger, and garlic. Add minced meat and cook until browned. Add spices like turmeric, red chili powder, and garam masala.
• STEP 3.Spread a ladleful of dosa batter on a hot griddle. Drizzle oil around the edges and cook until golden brown. Flip and cook the other side.
• STEP 4.Place a spoonful of the kheema filling on one half of the dosa. Fold it over and cook for a minute until the filling is heated through.
• STEP 5.Serve the mini kheema dosa hot with coconut chutney or tomato chutney.

Cooking Tips

• Make sure the dosa batter is fermented well for a soft and fluffy texture.
• Adjust the spice levels in the kheema filling according to your preference.
• You can also add chopped coriander leaves or grated cheese to the filling for extra flavor.
• Serve the dosa immediately after filling to enjoy the crispy texture.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa in a hot pan or microwave before serving.
• You can also freeze the cooked dosa for up to a month. Thaw and reheat before serving.