Chicken Keema Dosa Delight Recipe

About this recipe

Chicken Keema Dosa Delight is a fusion of South Indian and hearty flavors that creates the perfect breakfast to kickstart your day. This recipe features soft and crispy dosas made from fermented rice and urad dal batter, stuffed with a spiced chicken mince filling that’s bursting with flavor. The keema is cooked with aromatic spices, tomatoes, and chilies, making it irresistibly delicious. The tender dosa pairs beautifully with the savory chicken filling, offering a balance of protein and carbs to keep you energized throughout the morning. Preparing this meal is a joyful experience, from the art of spreading the dosa batter to the enticing aroma of the keema cooking. Serve it hot with coconut or mint chutney for a truly satisfying breakfast that’s ideal for family mornings or a brunch gathering.

Ingredients

• 1 kg Rice
• 500 g Urad Dal
• 200 g Fenugreek Seeds
• 1 pack (250 g) Venkys Chicken Kheema
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the rice, urad dal, and fenugreek seeds in water for 6-8 hours or overnight.
2. 2. Grind the soaked mixture into a smooth batter using a blender and let it ferment for 6 hours or until it rises slightly.
3. 3. Heat 1 tablespoon of oil in a pan on medium heat and sauté the finely chopped onions until golden brown.
4. 4. Add the ginger-garlic paste and green chilies, cooking for 1-2 minutes until aromatic.
5. 5. Stir in the chopped tomatoes, cooking until they turn soft and blend into the mixture.
6. 6. Add the chicken mince to the pan and cook for 5-7 minutes until it turns opaque and releases its juices.
7. 7. Season the keema with coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes.
8. 8. Garnish the chicken keema with freshly chopped coriander leaves and set aside.
9. 9. Heat a flat dosa tawa or non-stick pan and lightly grease it with oil.
10. 10. Pour a ladle of dosa batter onto the pan, spreading it thinly in circular motions to form a dosa.
11. 11. Cook the dosa on medium heat until the edges start lifting, then flip and cook briefly on the other side.
12. 12. Place a generous amount of chicken keema filling in the center of the dosa, fold it, and press lightly to seal.
13. 13. Repeat the process for the remaining batter and keema filling.
14. 14. Serve the chicken keema dosa hot with a side of coconut chutney or mint chutney, if desired.