Chicken Keema Masala Dosa Recipe

Indian cuisine · 341 calories

About this recipe

Chicken Keema Masala Dosa is the ultimate fusion breakfast dish. Combining the crispy, golden goodness of a South Indian dosa with the rich, spiced flavors of chicken keema masala, this recipe is a treat for your taste buds and a powerhouse of nutrition. The dosa batter, made from fermented rice and lentils, is light yet satisfying, while the chicken filling is aromatic and packed with protein. Perfect for a hearty breakfast, this dish is not only delicious but also easy to prepare in under 35 minutes. Serve it hot and fresh for a wholesome start to your day.

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)
  • 200 ml Mustard Oil
  • 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

  1. 1. Rinse and soak the rice, urad dal, and fenugreek seeds in water for 6 hours or overnight.
  2. 2. Grind the soaked mixture into a smooth batter using water, and let it ferment for 8 hours or overnight.
  3. 3. Heat vegetable oil in a pan, and sauté finely chopped onions until golden brown.
  4. 4. Add ginger-garlic paste and chopped green chilies to the pan, cooking for a minute until fragrant.
  5. 5. Stir in the chicken mince, breaking it apart, and cook until fully browned.
  6. 6. Add finely chopped tomatoes, coriander powder, turmeric, red chili powder, and salt, and cook until the mixture thickens.
  7. 7. Add garam masala and coriander leaves, mix well, and let the keema masala cool slightly.
  8. 8. Heat a flat dosa pan and grease it lightly with oil.
  9. 9. Pour a ladle of dosa batter onto the pan, spreading it thinly into a circular shape.
  10. 10. Cook the dosa until the edges start to lift, and place a portion of the keema masala filling in the center.
  11. 11. Fold the dosa over the filling, forming a semi-circle, and cook for another minute.
  12. 12. Remove the dosa from the pan, and repeat the process for the remaining batter and filling.
  13. 13. Serve the Chicken Keema Masala Dosa hot, garnished with additional coriander leaves if desired.