Chicken Keema Dosa With Coconut Mint Chutney Recipe

Indian cuisine · 330 calories

About this recipe

Start your morning with Chicken Keema Dosa, a South Indian classic that marries crispy dosa with spiced chicken keema filling, paired with refreshing coconut mint chutney. This dish is a delightful balance of textures and flavors. The dosa provides a crispy, golden base, while the chicken keema offers a hearty, protein-packed filling. The coconut mint chutney is the perfect cooling accompaniment, making every bite a burst of spice and freshness. Packed with 32g of protein and balanced macros, this breakfast fuels your day while satisfying your taste buds. Crafted with authentic Indian ingredients and spices, this recipe is a culinary experience that captures the essence of South Indian cooking. Whether you're looking for a weekend treat or a special breakfast, Chicken Keema Dosa with Coconut Mint Chutney is sure to impress.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Refined Flour
  • 1 pack (200 g) Wow! Coco Fresh Grated Coconut
  • 1 Bunch Mint Leaves (Pudina)
  • medium Chilli Green Long
  • loose Ginger
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 50 g Everest Cumin Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Rock Salt
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Mix rice flour and urad dal flour with water to create a smooth dosa batter; let it rest for 20 minutes.
  2. 2. Heat oil in a pan, add chopped onions and sauté until golden brown.
  3. 3. Add minced chicken to the pan and cook until it turns white and begins to cook through.
  4. 4. Stir in chopped tomatoes, ginger, green chili, cumin powder, turmeric powder, and red chili powder; cook until the mixture thickens.
  5. 5. Add rock salt and freshly chopped coriander leaves to the chicken keema mixture, stirring well to combine.
  6. 6. Grind fresh coconut, mint leaves, green chili, and a pinch of rock salt with water to make a smooth chutney; set aside.
  7. 7. Heat a non-stick pan and spread the dosa batter thinly in a circular motion to make a crispy dosa.
  8. 8. Cook the dosa for 2-3 minutes on medium heat until golden and crisp; flip if necessary.
  9. 9. Place a generous scoop of chicken keema mixture in the center of the dosa and fold the edges to wrap the filling.
  10. 10. Serve the chicken keema dosa hot, accompanied by the coconut mint chutney for dipping.