Chicken Keema Masala Dosa Recipe

Indian cuisine · 341 calories

About this recipe

Chicken Keema Masala Dosa is a delightful twist on the classic South Indian dosa. This crispy rice and lentil pancake is stuffed with a flavorful spiced chicken mince filling, making it a hearty and satisfying breakfast option. The dosa batter, fermented overnight, yields a light and crispy texture, while the keema filling adds richness and warmth. With aromatic Indian spices like turmeric, Buknu, and curry leaves, every bite is a burst of flavor. Packed with 32g of protein, this dish supports your energy needs and muscle recovery, making it ideal for active mornings. Serve it hot with coconut chutney or sambhar for an authentic experience. Whether you're craving comfort or looking to energize your day, Chicken Keema Masala Dosa hits the spot with its perfect balance of taste and nutrition.

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)
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 100 g Garlic - Single Clove
  • 50 g Pluckk Organic Curry Leaves
  • 50 g Eastern Asafoetida Powder
  • - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
  • 100 g Flax Seeds (Jawas)
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 50 g Sweet Tamarind
  • 1 piece Coconut
  • 500 ml Oil (For Frying)
  • 200 ml Mustard Oil

Instructions

  1. 1. Soak rice, urad dal, and fenugreek seeds in water for 6 hours, then grind into a smooth batter and let it ferment overnight.
  2. 2. Heat oil in a pan and add mustard seeds, curry leaves, and asafoetida until aromatic.
  3. 3. Add finely chopped onions, garlic, and ginger powder, sauté until golden brown.
  4. 4. Stir in chopped tomatoes, turmeric, Buknu spice blend, and rock salt. Cook until the oil separates.
  5. 5. Add chicken mince to the pan and cook until fully browned and aromatic. Stir in tamarind pulp and grated coconut.
  6. 6. Heat a dosa pan, pour a ladle of the fermented batter, and spread thinly to form a crispy dosa.
  7. 7. Flip the dosa and cook the other side for a minute. Place a portion of chicken keema on one side of the dosa.
  8. 8. Fold the dosa over the keema filling and remove from the pan. Repeat for the remaining batter and filling.
  9. 9. Serve hot with your favorite chutney or sambhar for a complete breakfast.