Chicken Keema Masala Dosa Recipe

Name: Chicken Keema Masala Dosa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 pack (250 g) Venkys Chicken Kheema; 1 pack (500 g) Bhagyalakshmi Rice Flour; - Twinings Lemon And Ginger Tea, 25 Tea Bags, 72 Grams; 500 g Onion; 500 g Desi Tomato (Tamatar); medium Chilli Green Long; loose Ginger; 100 g Garlic - Single Clove; 50 g Everest Cumin Powder; 20 g Turmeric Powder; - Red Chilli Powder; 200 ml Mustard Oil; 1 Bunch Coriander Leaves ( Kottambari Soppu ); 1 kg Bake King Multipurpose Baking Soda; 50 g Pluckk Organic Curry Leaves; 50 g X 3 Eastern Asafoetida Powder Combo; 200 g Fenugreek Seeds; 500 G Pink Salt Powder; 200 g Whole Farm Premium Black Small Mustard Seeds

Indian cuisine · 336 calories

About this recipe

Start your day with a delightful fusion of South Indian dosa and spicy chicken keema filling. This hearty breakfast recipe is perfect for those craving bold flavors and high protein content. The dosa batter, made from fermented rice flour and urad dal, is spread thinly on a hot tava to create a crispy golden base. Inside, the filling features juicy chicken mince cooked with aromatic spices, onions, tomatoes, and fresh coriander. Each bite is a burst of savory goodness with hints of heat and zest from the spices. Preparing Chicken Keema Masala Dosa is an enjoyable cooking experience that combines the art of dosa making with the rich flavors of keema masala. Serve it hot with coconut chutney or tomato chutney for a complete breakfast that’s sure to impress your taste buds and fuel your day.

Ingredients

1 pack (250 g) Venkys Chicken Kheema
1 pack (500 g) Bhagyalakshmi Rice Flour
- Twinings Lemon And Ginger Tea, 25 Tea Bags, 72 Grams
500 g Onion
500 g Desi Tomato (Tamatar)
medium Chilli Green Long
loose Ginger
100 g Garlic - Single Clove
50 g Everest Cumin Powder
20 g Turmeric Powder
- Red Chilli Powder
200 ml Mustard Oil
1 Bunch Coriander Leaves ( Kottambari Soppu )
1 kg Bake King Multipurpose Baking Soda
50 g Pluckk Organic Curry Leaves
50 g X 3 Eastern Asafoetida Powder Combo
200 g Fenugreek Seeds
500 G Pink Salt Powder
200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. Wash and soak urad dal for 4-6 hours, then blend it into a smooth batter with rice flour and water.
2. Allow the batter to ferment overnight or for 8 hours until it becomes light and airy.
3. Heat oil in a pan and sauté chopped onions, garlic, ginger, and green chilies until fragrant.
4. Add chopped tomato and cook until soft, then stir in turmeric, cumin, coriander, and red chili powders.
5. Add the chicken mince to the pan and cook thoroughly until it browns and absorbs the spices.
6. Season the chicken keema with salt and garnish with chopped coriander leaves, then set it aside.
7. Heat a flat non-stick tava or dosa pan and lightly grease it with oil.
8. Pour a ladleful of dosa batter onto the hot pan and spread it evenly into a thin circle.
9. Cook the dosa on medium heat until the edges start to lift and the bottom turns crispy golden.
10. Place a generous spoonful of chicken keema filling in the center of the dosa.
11. Fold the dosa around the filling, creating a neat roll or pocket shape.
12. Remove the dosa from the pan and repeat the process for the remaining batter and filling.
13. Serve the hot chicken keema masala dosas with coconut chutney or tomato chutney on the side.