DescriptionDosa is indigenous to South India its exact birthplace in that region is a matter of conjecture.The original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.Pour enough batter to make a thick dosa (it ought to be sufficiently thick to hold down some kheema) and instantly spread a portion of the arranged kheema over it, squeezing it down with the back of the spatula. When the base a portion of the dosa is cooked, flip it over carefully and cook the kheema side. Serve hot with coconut chutney.1) make a thin dosa, cook it on both sides, stuff the kheema inside like you would make a masala dosa2) mix the cooked kheema right into the dosa batter and make a dosa as you normally would or3) do what I have in the picture, make a slightly thicker version of the dosa, and spread the kheema on top, then turn and cook the other side.All three versions are delicious, with some coconut chutney on the side. This kheema is also great on its own as a snack.Enjoy and stay connected with us!!►Subscribe us on https://www.youtube.com/streetfoodaround►Like us: https://www.facebook.com/streetfoodaround►Follow us : https://twitter.com/streetfodaround►Circle us : google.com/+streetfoodaround►Follow us : https://instagram.com/streetfoodaround-~-~~-~~~-~~-~-Please watch: "Karam Boondi Village Style Cooking" https://www.youtube.com/watch?v=rcFBoaC3goE-~-~~-~~~-~~-~-
