By Rajalkshmi
November 20, 2025
Almost everyone always makes extra dosa batter at home to make use of it for different variations with it. If you have some leftover keema too, you can use it a the dosa filling instead of potato masala. This easy guide can help you whip up the best keema dosas for your friends and you.
⅓ cups of urad dal 1 cup of rice 1 teaspoon of methi seeds A sprinkle of baking soda ½ kilogram of keema 2 huge onions 1 tablespoon of garlic and ginger paste 2 green chillies 1 teaspoon of powdered coriander 1 teaspoon of powdered jeera 2 teaspoons of garam masala 1 teaspoon of powdered amchoor ½ a teaspoon of red chilli powder 2 tablespoons of oil
Add curry leaves, onions, chillies, and salt to heated oil in a pressure cooker. Cook for 3 minutes.
Add the garlic paste and ginger and cook for 1 minute. Add the powdered garam masala, turmeric, coriander, and chilli.
Add tomatoes and simmer them for 5 minutes. Sauté for an additional five minutes. Add the keema.
Cook with the lid on for 3 whistles. Let the steam escape. Add the keema mixture to a frying pan over medium heat.
Add the coriander leaves and pepper powder. Turn off the heat.
Using a spoon, evenly distribute the dosa batter into a flat, round form in a nonstick pan that has been heated.
Cook until the sides curl up, and add in the minced keema. Fold it and cook the other side. Serve keema dosa.