Kozhi Erachi Petti | Kari Dosa | Restaurant Style Kari Dosa | Erachi Petti @HomeCookingShow

Kozhi Erachi Petti | Kari Dosa | Restaurant Style Kari Dosa | Erachi Petti @HomeCookingShow

Hey guys,

I’ve been to Tamara Kodaikanal in Kodaikanal recently. I had an opportunity to meet Chef Prince who agreed to show the preparation of two varieties, named Kari Dosa and Kozhi Erachi Petti, they make at Tamara. As he explained, Kari Dosa is a local and famous variety in Madurai and Dindigul regions. It’s basically made with Mutton and Dosa batter with a few more ingredients to make it interesting. And another one like he says, is Kozhi Erachi Petti, an inspiration from Kerala cuisine. Kerala’s original Erazhi Petti is made traditionally with beef, but here in Tamara, they serve it with chicken preparation alone and hence the name, Kozhi Erachi Petti. So I have learnt how they perfect these two dishes and I had lots of fun. I hope you will get all the required tips and techniques to prepare them at home.

#KozhiErachiPetti #KariDosa #RestaurantStyleKariDosa #ErachiPetti #chicken #chickenrecipes #mutton #muttonrecipes #homecookingshow #recipes

Kozhi Erachi Petti
Ingredients

Coconut Oil – 2 Tsp
Chopped Onion
Chopped Green Chilli
Curry Leaves
Ginger & Garlic Paste
Salt – 1/4 Tsp
Chilli Powder – 1/4 Tsp
Coriander Powder – 1/2 Tsp
Jeera Powder – 1/4 Tsp
Turmeric Powder – 1/4 Tsp
Garam Masala – 1/4 Tsp
Minced Chicken – 150 Gms
Coconut Milk
Beaten Egg
Cooked Chicken Mixture
Gun Powder (Idli Podi)

Method:

1. Take a pan and add coconut oil.
2. Add onions, green chillies, curry leaves and saute. Add ginger garlic paste.
3. Once the raw smell goes off, add in salt, red chilli powder, coriander powder, jeera powder, turmeric powder and garam masala powder.
4. Mix it all well and add the minced chicken. Saute until the chicken is nicely cooked.
5. Add in some chopped coriander leaves and pepper powder.
6. After cooking the chicken food 10 mins, add in some coconut milk and mix well. Take it off the stove and keep it aside.
7. For the batter, mix wheat flour, water, coriander leaves, cumin seeds and salt. Chopped ginger and green chillies can also be added but they are optional.
8. Rest the prepared batter for half an hour.
9. Heat a pan and make the Dosa with the rested batter.
10. Spread the beaten egg mixture on all over the dosa.
11. Put the chicken filling in the middle and sprinkle some gun powder.
12. Fold the dosa from all sides into a parcel as shown in the video.
13. Keep flipping it and cook it fully and slowly to make sure the insides are cooked well. Add coconut oil on the edges to retain the crispiness of the dosa on the outside.
14. Once it is done, remove it from the pan, put some chicken filling on the top and serve it hot.

Kari Dosa
Ingredients

Gingelly Oil – 1 1/2 Tbsp
Jeera
Curry Leaves
Chopped Green Chilli
Chopped Onion – 3 Tsp
Salt
Chilli Powder – 1/4 Tsp
Coriander Powder – 1/4 Tsp
Turmeric Powder – 1/4 Tsp
Garam Masala – 1/4 Tsp
Fennel Powder – 1/4 Tsp
Pepper – 1/4 Tsp
Chopped Tomato – 4 Tsp
Cooked Mutton – 100 Gms
Coconut Milk
Water
Dosa Batter
Turmeric Powder
Chopped Coriander Leaves
Salt
Beaten Egg
Gun Powder (Idli Podi)
Chopped Coriander Leaves

Method:

1. For the Kari Dosa, take a pan and put gingelly oil in it.
2. Add jeera, crushed curry leaves, green chillies and onions. Saute the onions until they are transparent.
3. Add salt, red chilli powder, coriander powder, turmeric powder, fennel seeds powder, pepper powder and garam masala powder. Mix it all well.
4. Add in the tomatoes (should be more than onions). Cook for a while.
5. After the tomatoes are slightly mushy, add in the cooked boneless mutton pieces and saute for a few minutes.
6. Then add the coconut milk, mix well and cook for 2 more minutes.
7. Add in some water and cook for a while to make sure the flavours are all blended well.
8. Lastly add some gingelly oil to bring nice texture to the kari.
9. Remove it from the pan and keep it aside.
10. To the regular dosa batter, add salt, chopped coriander leaves, turmeric powder and beaten egg.
11. Mix it all well and pour it with a ladle on a hot tawa to let it be like an uthappam. Do not spread it overly.
12. Now place the prepared mutton curry on the top and sprinkle some gun powder, chopped onions, tomatoes and coriander leaves.
13. Make sure the cook this Dosa on a medium flame. Once it is done one one side, flip it to the other side and cook again on a medium flame, slowly.
14. Add some gingelly oil to the edges to keep it nice and crisp.
15. Once the Kari Dosa is done on both the sides, remove it from the pan and serve it hot with some gun powder sprinkled on it.

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