Dosas are delicious with all kinds of fillings. They’re even amazing on their own with a few chutneys to dip them in. For me though, this keema dosa recipe is my favourite.
A few years ago, we had a fantastic dosa restaurant near our home. Unfortunately though, dosas aren’t very well know in north east England so the restaurant didn’t survive.
Luckily, I know how to make dosas so I copied this, their most popular keema dosa.
What you need to know before starting…
The hardest part of making this keema dosa recipe is in preparing your dosas. This does take some practice but once you’ve given it a few goes, you should be a dosa expert.
As for the minced lamb, I use very few ingredients. You want to be able to taste the dosa. I do like to top the lamb with my red hot chilli chutney though. We’re talking food heaven here.
If you aren’t a spice fan, you could also try topping the meat with coconut chutney or sesame and coriander chutney. Both work really well.