Unveiling the Flavourful Kizhi Parotta

Kizhi Parotta: A Flavourful Fusion of Parotta and Curry Wrapped in Banana Leaf

Introduction to Kizhi Parotta

    Kizhi Parotta is a delectable South Indian dish where layers of flaky Parottas are combined with rich curry, all wrapped in a banana leaf for a unique cooking method. This traditional recipe not only enhances the flavours but also infuses the dish with a delightful aroma from the banana leaf. In this post, let me guide you through making this mouth-watering Kizhi Parotta, featuring a special twist with Kothu Parotta and Salna.

What is Kizhi Parotta?

    Kizhi Parotta is a popular dish in South Indian cuisine where Parottas are alternated with layers of chicken, mutton, or beef curry, and then wrapped in a banana leaf packet. The packet, or Kizhi/Potli, is cooked on a hot Tawa (griddle) to blend the flavours of the curry into the Parottas while adding a unique aroma from the banana leaf. The result is a scrumptious, flavour-packed meal.

Why Cook with Banana Leaves?

    Cooking with banana leaves is a time-honoured technique used globally. The leaves' antioxidants, particularly polyphenols, are known for their health benefits, including fighting cancer and Parkinson's disease. When heated, the waxy coating on banana leaves melts, imparting a subtle aroma and enhancing the flavour of the food. Wrapping food in banana leaves helps seal in moisture and infuses dishes with a delightful fragrance.

A Unique Twist: Kothu Parotta and Salna

    In this recipe, I've used Kothu Parotta soaked in Salna, a traditional South Indian curry. This variation adds an extra layer of flavour and texture to the classic Kizhi Parotta. The idea for this twist came from my daughter during a family dinner. Despite my usual reluctance to cut plants in the evening, her insistence led to a delicious discovery—a banana leaf-flavoured Kothu Parotta infused with Salna.

Discover More Recipes from Madurai's Rich Culinary Tradition

Kothu Parotta: A Flavour-Packed Street Food Favourite

Serving Kothu Parotta – A Feast on a Plate

 

What You'll need:

• Parottas: Whether you choose homemade, restaurant-bought, or frozen, you'll need a few flaky Parottas for this dish.

The Essence of Kothu Parotta:

    Kothu Parotta is a beloved South Indian street food, known for its rich, spicy flavours and comforting texture. It’s made by shredding flaky Parottas and cooking them to perfection with a vibrant mix of ingredients:

• Onions: Sliced thin for a subtle sweetness.
• Green Chillies: Adds that irresistible heat.
• Garlic: Just a clove or two to enhance the flavour.
• Curry Leaves: A handful for that authentic South Indian touch.
• Tomatoes: For a tangy base.
• Salna & Masala Powders: These give Kothu Parotta its signature depth of flavour.

Customizing Your Kothu Parotta:

    At home, we always include eggs, which is our go-to style. If you're looking to make it heartier, feel free to add shredded chicken or mutton pieces. The key to achieving perfectly textured, non-soggy Kothu Parotta lies in cooking everything on a medium flame. As you cook, keep mincing and mixing the ingredients until the spices are well incorporated into the minced Parottas.

Serving Suggestion:

    Once cooked, serve your Kothu Parotta piping hot with a generous ladle of Salna on the side. This combination is sure to satisfy your cravings and transport you straight to the bustling streets of South India.

For a detailed Kothu Parotta Recipe, click here...

Salna: The Soulful Companion to Parottas

CHICKEN SALNA

What is Salna?

    Salna is a quintessential South Indian gravy known for its slightly thin consistency, vibrant colour, and bold, spicy flavours. It's the perfect accompaniment to Parottas, Kothu Parotta, and even biryani.

Types of Salna:

• Plain or Empty Salna: A humble yet flavourful gravy made without any meat or vegetables. Despite its simplicity, the rich blend of spices makes it a delicacy in its own right.
• Chicken or Mutton Salna: For those looking to indulge, adding chicken or mutton elevates this dish, transforming it into a hearty, satisfying curry.
• Vegetarian Salna: If you prefer a meatless option with a bit more substance, mushrooms make a great vegetarian alternative.

Why Salna Stands Out:

    The magic of Salna lies in its versatility. The aromatic spices used in this gravy create a cornucopia of flavours that are both comforting and indulgent. Whether you choose to enjoy it as a simple Plain Salna or add meat for a richer taste, Salna is sure to win over your taste buds.

Serving Suggestions:

    Salna pairs perfectly with Parottas or Kothu Parotta, soaking into the flaky layers and adding a burst of flavour to every bite. It’s also a great match for rice, especially if you enjoy a slightly spicy and tangy curry with your meal.

For a detailed Salna Recipe, Click Here...

How to Cook Kizhi Parotta: A Step-by-Step Guide

The Art of Wrapping Kizhi Parotta

Ingredients for Kizhi Parotta

Traditional Kizhi Parotta

• Parottas (homemade, restaurant-bought, or frozen) – 2 cups, shredded
• Beef/Chicken/Mutton Curry (Salna) – ¾ to 1 cup
• Oil – 2–3 tablespoons

Kizhi Parotta with a Twist

• Kothu Parotta – 2 cups
• Salna – ¾ to 1 cup
• Oil – 2–3 tablespoons

For Making the Kizhi/Potli:

• Banana Leaves – 3-4 medium-sized leaves
• Kitchen Twine or Vazha Naaru (banana leaf string)

 

Method 

Preparing Banana Leaves for Kizhi Parotta

Prepare the Banana Leaves

• Start by washing the banana leaves thoroughly to remove any dirt.
• Carefully slice off the centre rib from the underside of the banana leaf to make it more pliable.
• Next, slightly wilt the banana leaves by holding them over a direct flame. The goal here is not to burn the leaves but to just soften them, making them easier to handle and preventing them from tearing during the wrapping process.
• For added strength, consider layering 2-3 banana leaves together when wrapping.

Method 1- Traditional Kizhi Parotta

Layering the Parotta and Curry

• Place the prepared banana leaf on a clean surface.
• Scoop out a portion of parotta (either homemade, restaurant-bought, or frozen) and place it in the centre of the leaf.
• Pour a generous amount of your chosen curry (be it chicken, mutton, beef, or even a vegetarian curry) over the parotta.
• Fold the banana leaves from all four sides to create a secure package. Tie the parcel tightly using kitchen twine or vazha naaru (banana leaf string) to ensure that it remains intact during cooking.

Cooking the Kizhi Parotta

• Heat a griddle or tawa over medium-low flame.
• Drizzle a few teaspoons of coconut oil onto the griddle.
• Gently place the wrapped Kizhi Parotta on the griddle and cook it on low flame for about 5–7 minutes on each side. This slow cooking allows the parotta and curry to infuse with the aromatic flavours of the banana leaf.
• Once done, remove the Kizhi Parotta from the griddle and carefully untie the knot. Serve the Kizhi Parotta hot.

 

Method 2 - Kizhi Parotta with Kothu Parotta and Salna

Layering the Kothu Parotta and Salna

• Place the softened banana leaf on a flat surface.
• Scoop out a generous portion of Kothu Parotta (spiced shredded parottas) and place it in the centre of the banana leaf.
• Pour a hearty amount of Salna (spicy gravy) over the Kothu Parotta.
• Fold the banana leaf tightly, ensuring no gaps or tears. Secure the parcel with kitchen twine or vazha naaru.

Cooking the Kizhi Parotta

• Heat a griddle over medium-low heat and drizzle some coconut oil.
• Gently place the Kizhi Parotta on the griddle and allow it to cook for 5–7 minutes on each side.
• The slow cooking will allow the flavours of the Kothu Parotta and Salna to meld beautifully with the banana leaf’s natural aroma.
• Once cooked, carefully remove the Kizhi Parotta from the griddle, untie the knot, and unwrap the banana leaf.

Serving Suggestions

• Kizhi Parotta is a hearty dish that stands well on its own. However, if you prefer, serve it alongside a simple salad or raita to balance the rich flavours.
• Whether you go for the traditional Parotta and Curry version or the modern twist with Kothu Parotta and Salna, this dish is sure to be a showstopper on your dining table.

 

Notes & Tips for Making Kizhi Parotta

• Traditional Method: The classic Kizhi Parotta recipe traditionally involves layering Parottas with rich Beef, Chicken, or Mutton gravy. This method ensures the Parottas soak up the flavourful curry, resulting in a hearty, satisfying dish.
• My Twist on Kizhi Parotta: In my version, I’ve taken it up a notch by using Kothu Parotta instead, which is generously soaked in Salna. This adds an extra layer of texture and flavour to the dish, making it an absolute must-try.
• Secure the Kizhi/Potli Well: It’s crucial to tightly secure the banana leaf package (Kizhi/Potli) without any gaps or tears. This ensures that the steam and flavours are sealed inside during cooking.
• Cooking Tips: When cooking the Kizhi Parotta on a griddle, always use a very low flame. The goal is to allow the flavours of the Kothu Parotta and Salna to infuse with the aromatic banana leaf without burning it. Cooking on high heat can lead to banana leaf charring, which may affect the taste.
• Aromatic Experience: The combination of the lightly wilted banana leaf and the rich Kothu Parotta creates a unique aromatic experience that elevates the entire dish.

A Culinary Experience Worth Savouring

    Kizhi Parotta is more than just a dish—it's a sensory journey that combines the rich traditions of South Indian cuisine with a unique twist. Whether you choose the traditional version or the Kothu Parotta and Salna variation, this recipe promises a burst of flavour wrapped in the aromatic embrace of banana leaves. It's a must-try for anyone looking to explore the depths of South Indian culinary heritage.

Ready to bring the magic of Kizhi Parotta to your kitchen? Don't forget to share your culinary creations with me! If you loved this recipe, be sure to explore more on my blog, Essence of Life - Food. Hit the subscribe button for more authentic and mouth-watering recipes delivered straight to your inbox. And, if you have any tips, variations, or experiences to share, drop a comment below—I’d love to hear from you!

 

KOTHU PAROTTA

    The truth is that I have never tasted a "KOTHU PAROTTA" from a street vendor. A dish which came into my acquaintance through the words of tastes & memories by my husband. Then gradually through his process of compensating & cooking the same for us. He has his specifications when it comes to cooking Kothu Parotta, as & how a Parotta Master does. Sauteing the seasonings, specifically squeezing out the tomatoes & not chopping them, adding the spices, then adding the Eggs & scrambling them up finely, pouring the Salna, mincing the Parotta etc., & etc. Then comes the main process, mixing it up until all the ingredients are well incorporated with the final result of a wholesome Kothu Parotta. This is where the exact skill & technique of a Parotta Master shows off when it comes to making Kothu Parotta, he shreds a whole Parotta while mixing them up with the seasonings & the Salna with his Iron spatula over a griddle. Kothu Parottas are best eaten at a street-side stall. But this version of homemade Kothu Parotta is the one I have ever known as Kothu Parotta.

    Kothu Parotta is made with shredded flaky Parotta's(Malabar Parottas) that are cooked with a medley of Onions, Green Chillies, a clove or two of Garlic, loads of Curry Leaves, Tomatoes and flavoured with Salna & masala powders. We usually make it along with Eggs, which is a default style at home. You can even add shredded Chicken/mutton pieces into it. The trick to getting perfectly textured(not soggy) Kothu Parotta is to cook them on a medium flame, Mincing & mixing the ingredients until all the seasonings & spices are well incorporated into the minced Parottas. Serve Kothu Parotta, piping hot with a hearty serving of Salna. My husband suggests & prefers it to be served along with Coconut Chutney & Salna.

    Though the total credit of inventing Kothu Parotta goes to Madurai, a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. But the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai in & around Tamil Nadu. Also, we can see this dish in the name of Kothu Roti, which is equally a popular dish in Sri Lankan Cuisine.

    Kothu Parotta is a popular street food sold in most of the South Indian Kaiyendhi Bhavans, Military Hotels and Small Restaurants. Even popular Vegetarian restaurants like Saravana Bhavan & Coimbatore Sree Annapoorna Gowrisankar sell these Kothu Parotta, in the name of a vegetarian version. But in my opinion, the ones sold in Kaiyendhi Bhavans takes the total credit, with their unmatching style of preparation, taste with a medley of spices and seasonings added into it, converting it into a wholesome meal by itself.

    The street food stalls colloquially called Tattu Kadais/Kaiyendhi Bhavans which pop up with the setting sun cater to a wide range of local delicacy/fast food varieties. These small eateries along the roadside are popular among the local crowd for cheap and homely food. Along with the long list of dishes they serve, Kothu Parotta has become the identity of a Kaiyendhi Bhavan in due course. The unflawing sound of the street vendors alias Parotta Masters, indirectly invites their customers to their stalls, announcing the preparation of the so-called Kothu Parotta or minced Parotta. The cling-clang sound which comes out during the process of mincing the Parottas & incorporating them with spices, Salna*, Eggs or sometimes with shredded chicken/mutton pieces with their iron spatula over the iron griddle, is a default sound most of the Street food lovers are accustomed to.  

    This Kothu Parotta Recipe is the way how my husband makes it at home. You can get easy with what you need in your Kothu Parotta recipe. Can add Eggs, shredded chicken/mutton pieces or avoid all these, pour Salna and cook it along or substitute Salna with Mutton/Chicken/Curry Masala, add finely chopped vegetables etc., & etc. No strict rules & recipes to adhere, the idea is to get the taste and feel of a Kothu Parotta you Love the Most. So one final word - Kothu Parotta is best eaten at a street-side stall. But if you cannot get enough of it or if you are living in a place where you cannot get hold of it, then try this homemade Kothu Parotta which is equally good, and convincing to the terms of a Street Food - Kothu Parotta. What you would need are some homemade or store-bought or frozen Parottas, a bit of Salna/Masala Powders & there you can play with it to convert it into Kothu Parotta of your choice.

Salna* 

    Salna is nothing but an Onion- tomato-based neither thin nor thick curry, which also slightly fall under the category of a South Indian Kuruma. It is a default side dish served along with Parotta in most of the restaurants, Kaiyendhi Bhavans(Thattu Kadais), Military Hotels etc., Commonly served as an EMPTY SALNA/PLAIN SALNA & sometimes as Chicken Salna/Mutton Salna and also Veg Salna. Goes well not only with Parotta, but also with Chapati, Idli, Dosa, Idiyappam, Appam, Puttu, Uthappam etc.,  This is not a Curry that is served/ladled out but instead it should be poured-out over the dish. You can see them served in Buckets in roadside eateries or restaurants. I just realized that I haven't yet posted Salna recipe in my blog, will post it soon...

For a detailed Recipe on  HOW TO MAKE PAROTTA(ROTI CANAI),Click here...

Cuisine - South Indian, Sri Lankan
Course - Main
Spice Level  - Medium
Serves - 3- 4
Author - SM

HOW TO MAKE KOTHU PAROTTA

INGREDIENTS:

Parotta - 6 Nos.

Onion - 2 Nos.

Green Chillies - 3-4 Nos.

Garlic - 2 Cloves

Ginger - 1/2 " Piece

Fennel Seeds - 1/4 Tspn

Curry Leaves - 2 Sprigs

Tomato - 2 Nos.

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tspn

Mutton Masala Powder/Curry Masala Powder - 1 Tspn

Egg - 3 Nos.

Salna - 1/2 - 1 Cup

To Garnish:

Coriander Leaves - a few

METHOD:

• Shred the Parottas into small pieces and keep them aside.
• Heat oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Mutton Masala Powder to the above and fry for a while on a very low flame.
• Add finely chopped tomatoes and saute it until tomatoes are well cooked, and oil separates from the mix.
• Alternatively, if you are using Nattu Thakkali(locally grown tomato) then you can easily squeeze it out and add it into the masala. 
• Sprinkle some water, if required.
• Now add Eggs to the above masala, and scramble it up finely. 
• Add salt and mix well.
• Once the eggs are well scrambled up, pour in a few ladles of Salna and give a quick stir.
• Now add shredded Parottas and mix well.
• Mix all the ingredients on a low flame, adding another few ladles of Salna.
• Mince, mix & cook until all the Salna is well absorbed by the shredded Parottas.
• Cook on a very low flame mixing and stirring it continuously until the Kothu Parotta becomes slightly dry. 
• Garnish Kothu Parotta with finely chopped Coriander Leaves.
• Serve Kothu Parotta hot with Salna & Coconut Chutney(If preferred).

NOTES:

• Can make Parotta/Roti Canai & Salna from scratch & then make Kothu Parotta.
• For a quick version, go ahead and buy Parotta from a restaurant, & there you get Salna along with Parotta which makes the job easier.
• Alternatively, make Kothu Parottas with frozen Parottas.
• If you do not have Salna, you can substitute it with any Chicken gravy/Kuruma.
• Or add Mutton/Chicken Masala Powder/Curry Masala Powder and skip adding Salna into your Kothu Parotta recipe.
• For a vegetarian version, skip adding Eggs.
• I have shredded the Parotta before adding them into the dish.
• A Parotta Master would mince up whole Parottas along with the seasonings with his Iron spatula over the griddle.
• To make the job simpler & if you are using a non-stick pan to make this Kothu Parotta, shred the Parottas and then mix them along with the seasonings & Salna.
• Slow cooking the masala on a very low flame enhances the flavour.
• If preferred can add more tomatoes.
• Adjust the number of spices to your preference.
• Cook Kothu Parotta on a low flame until all the Salna & Masalas are well absorbed by the shredded Parottas and cook until it becomes slightly dry.

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

MADURAI KARI DOSAI

    "Sangam Valartha Madurai,  Tamizh Valartha Madurai", Madurai just didn't embrace and encourage learned men and literature but also paved a culinary path laced with hospitality.  Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours.  Madurai known as Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  

    Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa.  As I see, Madurai is hardly the sort of city where you can linger over a relaxed meal or enjoy fine dining, but food is taken very seriously by the locals.  Madurai is not a city which flaunts vibrant restaurants and if you want real food with real taste then you should hardly try not to notice the ambience.  But, as my husband says, there comes the real taste.

    With a wide arena of world-famous Madurai style Street food, with Idlis and Parottas, here we are going to talk about Kari Dosai.  Madurai's most famous Simmakkal Konar Mess Kari Dosai. A three layered thick Dosa, layered with an omelette and then covered with minced mutton/Kothu Kari Masala. This dosai will definitely change your opinion about the extent to which dosas have evolved.  The Konars - are a community of cowherds and goat herds. A community which rears cattle catering Offal dishes sounds shocking though.  As said, "கொன்றால் பாவம் தின்றால் போச்சு!!!"

    If Parotta found its popularity in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food. 

    Speaking the truth, I never have had an opportunity to taste this popular Madurai Kari Dosai which is famous in Simmakkal Konar Kadai.  But ever since I came across this Kari Dosai, wanted to make it and I made it for lunch.  Lunch is one meal we eat heartily, and I planned it during the recent Lock down when all were at home.  With my over whelming attitude, I bought up the hot Dosa griddle with a Kari Dosai all the way from my kitchen to the dining table(which is just 2 steps away) to top it up in my husband's plate.  And there went a mishap, he just extended his hands to spoon in the Salna, and the dosa griddle scorched his back.  I went down with my guilt and ran for a piece of ice cube.  Two hot lines got scorched at his back and the scar took a few days to vanish and until then he enjoyed making me feel guilty of my mishap.  Lesson Learnt: "Never ever bring the dosa griddle(or whatsoever which is hot) to the dining table. Take extra safety measures while handling hot utensils/dishes".

MADURAI KARI DOSAI

    Well, coming back to MADURAI KARI DOSAI - I made this Kari Dosa with a hearty spread of Kothu Kari Masala cooked in a typical Madurai Chukka Varuval Style.  Then what we need is a simple Dosa Batter.  We need to pour thick Dosas as for an Uthappam. Do not spread the Dosa. Spoon out some beaten Egg over the Dosa and top it up with Kothu Kari Masala, drizzle a hearty spoon of Gingelly Oil, cover and cook until the Dosa & Eggs are cooked.  Finally, garnish the Dosa with finely chopped Coriander Leaves. Here you go with a hot Madurai special Kari Dosai.  Serve it along with plain or Chicken/Mutton Salna or any other Curry or Chutney of your choice.  This Kari Dosai is sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and above all it is served along with another Madurai speciality - Salna. Any way, it is an utter indulgence topped with decadence.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI KARI DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

METHOD:

For Madurai Kari Dosai:

• Beat the Eggs along with Salt and keep it aside.(can add Pepper to it if you prefer).
• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Spoon in a ladle of beaten Egg and spread it out on top of the Dosa.
• Wait for a few minutes.  Let it cook halfway through.
• Now spoon in Kothu Kari Masala and spread it out evenly on top of the Egg spread Dosa.
  
• Keep the flame at low while cooking Kari Dosai.
• Drizzle few teaspoons of Gingelly Oil over the Kari Dosai.
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• Garnish it with finely chopped Coriander Leaves.
  
• Once cooked, remove the Kari Dosai from the griddle(there is no need to flip and cook the Dosai).

For more Recipes with MUTTON/ LAMB, Click here... 

MADURAI KARI DOSAI

NOTES:

• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• You don't need to flip and cook the Dosa. 
• I have made Kothu Kari Masala with minced Mutton.
• Can prepare the same Kothu Kari Masala with minced Chicken/Beef.  For a Vegetarian option, can prepare the same recipe with shredded Cabbage, Cauliflower or minced Soya Chunks.
• If you feel adding Eggs to be a heavier option, can skip the step.
• Serve Madurai Kari Dosai with Salna or any Chutney or Curry of your choice.