Spiced Chicken Keema Dosa Recipe

About this recipe

Spiced Chicken Keema Dosa is the perfect balance of flavor and nutrition for your morning meal. This South Indian-inspired dish combines crispy dosas with a hearty and spice-infused chicken mince filling, creating a satisfying and delicious breakfast. The chicken keema is cooked with aromatic spices like garam masala, turmeric, and red chili powder, making it rich and flavorful. Paired with a homemade tangy tomato coconut chutney, the dish bursts with complementary flavors that are sure to delight your taste buds. Ideal for a weekend brunch or a hearty morning meal, this recipe provides 32g of protein to keep you energized and full throughout the day. Easy to prepare and perfect for medium-level cooks, this meal is a wholesome treat for any non-vegetarian breakfast lover.

Ingredients

• 1 pack (500 g) Meatzza Fresh-Chicken-Mince
• 500 g Amma'S Special Idli / Dosa Batter
• - Onion-250 Gms
• 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 Bunch Coriander Leaves ( Kottambari Soppu )
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (200 g) Wow! Coco Fresh Grated Coconut
• 80 g Daishik Tomato Coconut Chutney

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 2 minutes until fragrant.
3. 3. Stir in chopped tomatoes, green chili, turmeric, red chili powder, and coriander powder; cook until tomatoes soften.
4. 4. Add the chicken mince to the pan and cook, stirring frequently, until it is browned and cooked through.
5. 5. Sprinkle garam masala and salt over the chicken mixture; mix well and cook for another 2 minutes.
6. 6. Turn off the heat, and garnish the chicken keema with freshly chopped coriander leaves.
7. 7. Heat a dosa pan and pour a ladle of dosa batter, spreading it evenly in a circular motion to form a thin layer.
8. 8. Drizzle a small amount of oil around the edges and let the dosa crisp up for 2 minutes.
9. 9. Place a generous portion of the cooked chicken keema filling onto the center of the dosa.
10. 10. Fold the dosa into a semi-circle or roll it gently to encase the filling.
11. 11. Repeat the process with the remaining dosa batter and chicken keema mixture.
12. 12. Prepare the chutney by grinding fresh coconut with Daishik Tomato Coconut Chutney until smooth.
13. 13. Serve the dosas hot with the prepared tangy tomato coconut chutney on the side.