Chicken Keema Masala Dosa Recipe

Indian cuisine · 336 calories

About this recipe

Start your day right with a Chicken Keema Masala Dosa, a delightful fusion of South Indian cuisine and hearty non-vegetarian flavors. This dish combines the crispiness of dosa with the rich, spiced chicken keema filling to create a breakfast that's both satisfying and packed with nutrients. The dosa batter, made from rice and urad dal, is fermented overnight, ensuring a light and airy texture. Meanwhile, the chicken keema is cooked with aromatic spices, onions, and tomatoes, creating a savory filling that complements the dosa perfectly. With 31g of protein per serving, this meal supports muscle growth and keeps you energized throughout the day. Perfect for a comforting breakfast or brunch, the Chicken Keema Masala Dosa pairs wonderfully with coconut or tomato chutney. Dive into this flavorful dish and enjoy the blend of textures and tastes that make it an irresistible start to your morning!

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
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 80 g Daishik Tomato Coconut Chutney
  • 200 ml Mustard Oil
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • - Tomato Chutney Mix

Instructions

  1. 1. Soak rice, urad dal, and fenugreek seeds in water for 6 hours or overnight.
  2. 2. Grind the soaked mixture into a smooth batter, adding water as needed, and let it ferment overnight.
  3. 3. Heat oil in a pan and sauté finely chopped onions until golden brown.
  4. 4. Add ginger garlic paste and chopped green chilies, cooking until aromatic.
  5. 5. Stir in chopped tomatoes and cook until they turn soft and mushy.
  6. 6. Add turmeric powder, red chili powder, coriander powder, and garam masala, mixing well.
  7. 7. Add chicken mince to the pan, breaking it apart, and cook until fully browned.
  8. 8. Season with salt and stir in chopped coriander leaves for a fresh finish.
  9. 9. Heat a flat griddle and pour a ladleful of dosa batter, spreading it thin into a circular shape.
  10. 10. Drizzle oil around the edges and cook until the dosa becomes crispy and golden.
  11. 11. Place a spoonful of cooked chicken keema onto the dosa and fold it into a half-moon shape.
  12. 12. Repeat the process for the remaining dosa batter and keema mixture.
  13. 13. Serve the hot chicken keema masala dosa with coconut chutney or tomato chutney on the side for added flavor.