Spiced Chicken Keema Dosa Rolls Recipe

Indian cuisine · 336 calories

About this recipe

Start your day with Spiced Chicken Keema Dosa Rolls, a delightful South Indian breakfast that combines the flavors of aromatic chicken keema with the simplicity of thin, gluten-free rice flour dosas. The chicken keema is cooked with onions, tomatoes, and a blend of spices like garam masala and cumin, creating a rich and flavorful filling. The dosas are easy to make, crisp on the outside, and soft inside, perfectly complementing the hearty keema. This dish provides 32g of protein per serving, making it ideal for fueling your morning routine or even post-workout recovery. The recipe is dairy-free and nut-free, catering to common dietary restrictions. Whether served with a side of chutney or enjoyed on its own, this dish is sure to bring comfort and joy to your breakfast table.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Cumin Seed
  • 100 g Catch Super Garam Masala
  • loose Ginger
  • 100 g Garlic - Single Clove
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 250 ml Keya Lemon Juice
  • 1 kg Bake King Multipurpose Baking Soda
  • 200 ml Mustard Oil

Instructions

  1. 1. In a mixing bowl, combine rice flour, chickpea flour, turmeric powder, and a pinch of salt with water to make a smooth dosa batter.
  2. 2. Heat 1 tablespoon of oil in a pan and sauté finely chopped onion, ginger, and garlic until fragrant.
  3. 3. Add chicken keema to the pan and cook until the meat turns opaque and starts to brown slightly.
  4. 4. Stir in chopped tomato, red chili powder, ground cumin, garam masala, and black pepper; cook until the mixture is aromatic.
  5. 5. Allow the keema filling to simmer for 5 minutes, then add lemon juice and freshly chopped coriander leaves; mix well.
  6. 6. Heat a non-stick tawa or flat pan and lightly grease it with oil.
  7. 7. Spread a ladleful of dosa batter onto the tawa in a circular motion to form a thin crepe.
  8. 8. Cook the dosa until the edges lift slightly, then flip and cook the other side briefly.
  9. 9. Place a portion of prepared chicken keema filling in the center of the dosa and roll it tightly into a wrap.
  10. 10. Repeat with the remaining batter and filling to prepare the dosa rolls.
  11. 11. Serve the Spiced Chicken Keema Dosa Rolls warm with a side of chutney or ketchup for dipping.