Chicken Keema Masala With Rice Pancakes Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with a delicious and nutritious Indian breakfast featuring Chicken Keema Masala and crispy rice pancakes. This dish combines the rich, aromatic spices of the minced chicken masala with the light crunch of rice flour pancakes, creating a balanced meal that's perfect for mornings. Packed with 33 grams of protein, it supports your energy levels and muscle recovery while offering a good dose of fiber for digestion. The cooking process is straightforward and enjoyable, with the keema simmering in fragrant spices and the pancakes sizzling to golden perfection. Ideal for those seeking a wholesome, dairy-free, and gluten-free breakfast option, this recipe is perfect for family breakfasts or weekend brunches. Pair it with a refreshing glass of lemon water or your favorite herbal tea to complete the meal.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - PARACHUTE COCONUT OIL 100ML
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 250 ml Keya Lemon Juice

Instructions

  1. 1. Heat coconut oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
  2. 2. Add finely chopped onions, garlic, ginger, and green chilies, sautéing until golden brown.
  3. 3. Stir in the chopped tomatoes and cook until they become soft and release oil.
  4. 4. Add turmeric, coriander powder, red chili powder, and salt, mixing well to form a masala base.
  5. 5. Add the minced chicken and cook on medium heat, stirring frequently to prevent lumps.
  6. 6. Continue cooking until the chicken is fully cooked, and garnish with chopped coriander leaves.
  7. 7. In a mixing bowl, combine rice flour, water, and a pinch of salt to form a smooth batter.
  8. 8. Heat a non-stick pan and pour a ladleful of batter, spreading it thinly to form a pancake.
  9. 9. Cook the rice pancake on both sides until golden and crispy, then transfer to a plate.
  10. 10. Repeat the process to make more pancakes, adjusting the heat as needed.
  11. 11. Serve the chicken keema masala alongside the crispy rice pancakes for a complete meal.
  12. 12. Squeeze fresh lemon juice over the keema before serving for added zest.
  13. 13. Enjoy your breakfast while it's hot, savoring the rich flavors of the masala and the crunch of the pancakes.