Chicken Keema Masala Dosa Recipe

Indian cuisine · 336 calories

About this recipe

Start your day with Chicken Keema Masala Dosa, a delightful fusion of crispy South Indian dosas and spicy minced chicken filling. This breakfast dish is a feast for the senses, combining the comforting texture of rice-lentil dosas with richly spiced keema masala. Packed with protein and fiber, it's perfect for fueling your mornings. Making the dosa batter requires overnight fermentation, but the keema masala is a quick and aromatic preparation with onions, tomatoes, and an array of spices. Serve this indulgent breakfast with coconut chutney or tomato chutney for a vibrant, flavorful experience that hits all the right notes.

Ingredients

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

Instructions

  1. 1. Wash and soak rice, urad dal, and fenugreek seeds in water for 4-5 hours.
  2. 2. Blend the soaked ingredients into a smooth batter, adding water as needed, then let it ferment overnight.
  3. 3. Heat oil in a pan, sauté chopped onions until translucent, then add green chilies and ginger garlic paste.
  4. 4. Add turmeric powder, red chili powder, coriander powder, and cumin powder, and cook for 1 minute.
  5. 5. Stir in minced chicken, cook until the chicken turns white, then add chopped tomatoes and salt.
  6. 6. Cook the mixture for 10 minutes until the tomatoes are soft and the chicken is fully cooked.
  7. 7. Add water to adjust consistency and simmer for another 5 minutes, then garnish with coriander leaves.
  8. 8. Heat a flat griddle or dosa pan, and spread a ladle of dosa batter into a thin circular shape.
  9. 9. Drizzle oil around the edges and cook until golden and crisp on one side.
  10. 10. Place a spoonful of chicken keema masala inside the dosa and fold it into a half-moon shape.
  11. 11. Repeat the dosa process for the remaining batter, filling each with the chicken keema masala.
  12. 12. Serve hot with coconut chutney or tomato chutney for a complete breakfast experience.