Spiced Chicken Keema Dosa Recipe

Indian cuisine · 336 calories

About this recipe

Start your day with the indulgent and flavorful Spiced Chicken Keema Dosa! This fusion breakfast combines the soft, crispy texture of dosa with the aromatic and protein-rich chicken keema, offering a delicious way to energize your morning. The combination of South Indian dosa batter and savory chicken keema filling creates a truly satisfying dish that balances nutrition and taste. With its medium spice level, this recipe is perfect for those who enjoy bold flavors without overwhelming heat. Each bite offers a delightful blend of textures — the crisp dosa exterior and tender chicken keema inside. Serve this dish with coconut chutney or spicy tomato chutney to elevate the flavors further. Whether it's a relaxed weekend breakfast or a quick weekday meal, this recipe is sure to keep you fueled and happy. Easy to prepare and packed with nutrients, Spiced Chicken Keema Dosa is a must-try for anyone seeking a fun twist on traditional Indian breakfasts!

Ingredients

  • 500 g Amma'S Special Idli / Dosa Batter
  • 1 pack (500 g) Meatzza Fresh-Chicken-Mince
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • loose Ginger
  • 100 g Garlic - Single Clove
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • - Coriander Powder
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - Rock Salt
  • 80 g Daishik Tomato Coconut Chutney
  • - Tomato Chutney Mix

Instructions

  1. 1. Finely chop the onion, tomato, green chili, ginger, and garlic for the keema preparation.
  2. 2. Heat 1 tablespoon of cooking oil in a pan over medium heat and sauté the onions until golden brown.
  3. 3. Add the chopped ginger, garlic, and green chili to the pan and cook for another 2 minutes until fragrant.
  4. 4. Stir in the tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder, and cook until the tomatoes soften and the spices are well blended.
  5. 5. Add the ground chicken to the pan, season with rock salt, and cook on medium heat until the chicken is fully browned and cooked through.
  6. 6. Sprinkle freshly chopped coriander on the chicken keema mixture and set it aside while keeping it warm.
  7. 7. Heat a dosa skillet or non-stick pan and grease it lightly with a few drops of oil.
  8. 8. Pour a ladle of dosa batter onto the hot skillet and spread it evenly into a thin circular shape using the back of the ladle.
  9. 9. Cook the dosa on medium heat until the edges start to lift and the bottom turns golden and crispy.
  10. 10. Spread a generous portion of the prepared chicken keema mixture over one half of the dosa.
  11. 11. Carefully fold the dosa in half over the chicken keema filling, pressing gently to seal it.
  12. 12. Cook for another minute to ensure the dosa is crisp and the filling is warmed through.
  13. 13. Remove the dosa from the skillet and repeat the process for the second serving.
  14. 14. Serve hot with a side of coconut chutney or spicy tomato chutney for added flavor.