Chicken Keema Masala With Rice Flour Dosa Recipe

About this recipe

Start your day with a deliciously hearty Indian breakfast: Chicken Keema Masala with Rice Flour Dosa. This dish combines the rich, aromatic flavors of spiced chicken mince with the crisp texture of dosas made from rice flour. The keema is cooked with onions, tomatoes, and a blend of Indian spices like turmeric, garam masala, and coriander, creating a savory and satisfying filling. The dosas, light and golden brown, complement the keema perfectly and make each bite irresistible. Packed with 34g of protein and balanced carbs, this meal is not just tasty but also energizing. It’s a perfect choice for mornings when you want something filling yet wholesome. The cooking process is straightforward, making it ideal for intermediate cooks with a love for Indian cuisine. Serve it hot and enjoy the burst of flavors that will keep you fueled for the day!

Ingredients

• 1 pack (250 g) Venkys Chicken Kheema
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 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 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Sunflower Seeds Plain
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 50 g Pluckk Organic Curry Leaves
• 50 g X 3 Eastern Asafoetida Powder Combo
• 200 g Fenugreek Seeds
• 500 g Id Idli & Dosa Batter - 500 G
• 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. 1. Heat oil in a pan and sauté finely chopped onions until golden brown.
2. 2. Add ginger garlic paste and cook for 1 minute until fragrant.
3. 3. Stir in chopped tomatoes, turmeric, red chili powder, and coriander powder; cook until the mixture turns soft and pulpy.
4. 4. Add chicken mince, salt, and garam masala; cook for 10 minutes while stirring occasionally until fully cooked.
5. 5. Mix in chopped green chilies and fresh coriander leaves, then turn off the heat and set aside.
6. 6. In a bowl, combine rice flour, a pinch of salt, and water to form a smooth batter.
7. 7. Heat a non-stick tawa or flat griddle and lightly grease it with oil.
8. 8. Pour a ladle of batter onto the tawa and spread it thinly into a circular shape.
9. 9. Cook the dosa on medium heat for 2 minutes, then flip and cook the other side until crisp and golden.
10. 10. Repeat with the remaining batter to make more dosas.
11. 11. Serve the chicken keema masala alongside the hot rice flour dosas for a delightful breakfast.