Chicken Keema Masala Dosa Recipe

Name: Chicken Keema Masala Dosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 pack (250 g) Venkys Chicken Kheema; 1 pack (500 g) Bhagyalakshmi Rice Flour; 200 ml Mustard Oil; 500 g Onion; 500 g Desi Tomato (Tamatar); medium Chilli Green Long; 100 g Catch Ginger Paste; 100 g Catch Garlic Paste; 20 g Turmeric Powder; - Red Chilli Powder; 50 g Everest Cumin Powder; 1 Bunch Coriander Leaves ( Kottambari Soppu ); 200 G Rock Salt Powder - Sprinkler 200 G; 250 ml Keya Lemon Juice; 50 g Pluckk Organic Curry Leaves; 50 g X 3 Eastern Asafoetida Powder Combo; 200 g Fenugreek Seeds; 200 g Whole Farm Premium Black Small Mustard Seeds

Indian cuisine · 336 calories

About this recipe

Chicken Keema Masala Dosa is a delightful fusion of South Indian cuisine, blending the crispy texture of dosa with the rich, spiced flavors of chicken keema. Perfect for breakfast or brunch, this dish offers a balanced combination of protein, carbohydrates, and essential nutrients to kickstart your day. The dosa batter, made with rice flour, is naturally gluten-free, while the chicken filling is seasoned with aromatic spices like turmeric, coriander, and cumin. Easy to prepare yet packed with bold flavors, this recipe is ideal for those seeking a hearty and satisfying meal. Serve it hot with your favorite chutneys for an unforgettable culinary experience.

Ingredients

1 pack (250 g) Venkys Chicken Kheema
1 pack (500 g) Bhagyalakshmi Rice Flour
200 ml Mustard Oil
500 g Onion
500 g Desi Tomato (Tamatar)
medium Chilli Green Long
100 g Catch Ginger Paste
100 g Catch Garlic Paste
20 g Turmeric Powder
- Red Chilli Powder
50 g Everest Cumin Powder
1 Bunch Coriander Leaves ( Kottambari Soppu )
200 G Rock Salt Powder - Sprinkler 200 G
250 ml Keya Lemon Juice
50 g Pluckk Organic Curry Leaves
50 g X 3 Eastern Asafoetida Powder Combo
200 g Fenugreek Seeds
200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. Mix rice flour with water and rock salt to create a smooth batter, ensuring no lumps remain.
2. Heat oil in a pan and sauté finely chopped onions until they become translucent.
3. Add ginger and garlic paste, then stir-fry for 1 minute until aromatic.
4. Add chopped tomatoes and cook until they soften and release their juices.
5. Stir in turmeric, red chili powder, coriander powder, and cumin powder, blending well.
6. Add the chicken mince and cook on medium heat, breaking it up with a spoon until fully cooked.
7. Add chopped green chili and adjust salt to taste, cooking for an additional 2 minutes.
8. Garnish the chicken keema with freshly chopped coriander leaves and a squeeze of lemon juice, then set aside.
9. Heat a non-stick pan and lightly grease with oil to prevent sticking.
10. Pour a ladleful of the rice flour batter onto the pan, spreading evenly into a thin circular dosa.
11. Cook the dosa on medium heat until the edges lift and the surface becomes golden brown.
12. Place a portion of chicken keema onto the center of the dosa and fold it neatly.
13. Repeat the process for the remaining batter and keema to prepare additional dosas.
14. Serve the chicken keema masala dosas hot with optional chutney or sambhar.