Well, for us in Andhra, a dosa is a sacred thing we don't stuff with keema! But my amma used to make a thick, spiced mutton mince, and for pressing, the trick is a thin, even spread of the keema on a very hot tawa before the dosa batter goes on top. My own experience comes from trying to impress my nephew with a 'fancy' dinner—my first attempt was a disaster, as the keema balled up, teaching me the mince must be cooked dry, almost like a coarse paste, to properly adhere.
#food
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