Savory Chicken Keema Masala Dosa Recipe

About this recipe

Start your day with the delicious and protein-packed Savory Chicken Keema Masala Dosa. This South Indian-inspired breakfast dish combines the crispy texture of a traditional fermented dosa with the rich, aromatic flavors of spiced chicken keema. The dosa, made from a combination of rice and urad dal, serves as the perfect vehicle for the juicy and perfectly seasoned keema filling, flavored with cumin, turmeric, garam masala, and fresh coriander. The cooking process is simple yet rewarding, from preparing the dosa batter to crafting the keema masala filling. Pair it with a side of coconut or tomato chutney for a complete breakfast experience. Packed with 32g of protein and balanced carbs, this dish is as nutritious as it is flavorful, making it ideal for energizing your day or impressing your family on a leisurely morning.

Ingredients

• 1 kg Rice
• - Whole Black Urad Dal-1 Kg
• - Fenugreek Seeds-100gms
• 1 pack (250 g) Venkys Chicken Kheema
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• - Rock Salt
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)

Instructions

1. 1. Wash and soak rice, urad dal, and fenugreek seeds in water for 6 hours.
2. 2. Grind the soaked mixture into a smooth batter, adding water gradually until it reaches a thick consistency.
3. 3. Allow the batter to ferment overnight in a warm place for better flavor and texture.
4. 4. Heat oil in a pan and sauté finely chopped onions until golden brown.
5. 5. Add minced garlic, ginger, and green chilies, and cook for 2 minutes until aromatic.
6. 6. Stir in the chicken mince and cook on medium heat until it turns light brown.
7. 7. Add chopped tomatoes, cumin powder, turmeric, red chili powder, garam masala, and rock salt, and mix well.
8. 8. Cook the keema mixture for 10 minutes, stirring occasionally, until the tomatoes break down and the chicken is cooked through.
9. 9. Sprinkle chopped coriander leaves and mix well before turning off the heat.
10. 10. Heat a flat griddle or dosa tawa and grease it lightly with oil.
11. 11. Pour a ladle of fermented batter onto the tawa and spread it into a thin circle using the back of the ladle.
12. 12. Cook the dosa until the edges lift and the underside turns golden brown, then flip and cook the other side briefly.
13. 13. Place a generous spoonful of chicken keema masala onto the center of the dosa and fold it over to encase the filling.
14. 14. Serve hot with coconut chutney or tomato chutney for a complete breakfast experience.