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3 sada dosas (ready-made or made from a ready-mix)
1.5 kg - kheema (mutton mince)
1 cup - curds
2 carrot, grated
1 cucumber, grated
10 to 12
cut and boiled
1 tsp - mustard powder
a pinch of
salt to taste
How to Make Shortcut Suffut
Stir in a tsp of hot water in the mustard powder (if using powder) and set aside.
Boil the kheema and ensure that you have at least a cup of stock remaining in the boiled kheema.
Beat the curd and add the mustard with salt and sugar to taste.
Place one dosa on a plate. Spread a layer of kheema.
Cover with some of the curd.
Spoon some kheema stock over this to moisten the dosa.
Cover with the second dosa and layer once again with remaining kheema, curd and soup.
Cover with the third dosa.
On this layer add the curd and spoon the rest of the soup on it.
Arrange the vegetables on the top and refrigerate.
Remove it from the fridge a few minutes before serving.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.