Chicken Keema Masala Dosa Recipe

About this recipe

Start your morning with Chicken Keema Masala Dosa, a delightful fusion of South Indian tradition and bold flavors. This dish features crispy rice flour dosa stuffed with spiced chicken keema, creating a breakfast that's both hearty and satisfying. The keema is cooked with fresh onions, tomatoes, and aromatic spices like cumin and coriander, giving it a rich and robust taste. Meanwhile, the dosa offers a light yet crispy texture that perfectly complements the savory filling. With 610 calories and 31g of protein per serving, this meal is packed with energy and nutrients to fuel your day. Ideal for brunch or breakfast, it can be served with coconut chutney or tangy sambar for a complete meal experience. Whether you're a fan of traditional South Indian dishes or looking for a unique twist, this recipe is sure to impress.

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Whole Black Urad Dal-1 Kg
• 1 pack (250 g) Venkys Chicken Kheema
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• loose Ginger
• 100 g Garlic - Single Clove
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Agapi Strawberry Protein Yogurt
• 1 kg Bake King Multipurpose Baking Soda
• 25 g Whole Black Pepper
• 50 g Pluckk Organic Curry Leaves
• 50 g X 3 Eastern Asafoetida Powder Combo
• - Fenugreek Seeds-100gms
• 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. 1. Soak the rice flour and urad dal in water for 4-6 hours, then grind to a smooth batter and let it ferment overnight.
2. 2. Heat oil in a pan and add cumin seeds, letting them splutter for a few seconds.
3. 3. Add finely chopped onions, ginger, garlic, and green chili, sautéing until fragrant and golden.
4. 4. Stir in chopped tomatoes, turmeric, red chili powder, and coriander powder, cooking until the tomatoes soften.
5. 5. Add the chicken mince and sauté for 5-7 minutes, breaking it apart and allowing it to absorb the spices.
6. 6. Season with salt and cook the keema until fully done and slightly dry; garnish with fresh coriander leaves.
7. 7. Heat a dosa tawa and pour a ladle of the fermented batter, spreading it into a thin circular shape.
8. 8. Drizzle a few drops of oil around the edges and cook until the dosa starts to crisp and golden brown.
9. 9. Place a spoonful of the prepared chicken keema in the center of the dosa and fold it into a semi-circle.
10. 10. Cook for 1-2 minutes more to ensure crispness, then remove and serve hot with chutney or sambar.