Spiced Chicken Keema Dosa With Mint Chutney Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with Spiced Chicken Keema Dosa, a South Indian breakfast delight that combines crispy dosa with aromatic chicken mince filling. Perfectly spiced and bursting with flavor, this dish is paired with a refreshing mint chutney and creamy dill tzatziki dip. Each bite offers a satisfying mix of textures, from the crunchy dosa to the tender keema. Packed with 32g of protein, it’s a wholesome and energizing meal to fuel your morning. Whether you're craving something savory or looking to impress at brunch, this vibrant dish is easy to make and sure to please.

Ingredients

  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Urad Dal
  • 1 pack (250 g) Venkys Chicken Kheema
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 50 g Everest Cumin Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 200 g Fenugreek Seeds
  • 25 g Whole Black Pepper
  • 150 g Wingreens Farms Dill Tzatziki Dip

Instructions

  1. 1. Soak rice flour and urad dal together in water for 4 hours, then grind to a smooth batter using minimal water.
  2. 2. Add fenugreek seeds and salt to the batter, mix well, and let it ferment overnight at room temperature.
  3. 3. Heat oil in a pan and sauté chopped onion, garlic, and ginger until golden brown.
  4. 4. Add chicken mince to the pan and cook on medium heat, stirring frequently until fully browned.
  5. 5. Mix in chopped tomatoes, green chili, cumin powder, coriander powder, turmeric, and red chili powder. Cook for 10 minutes.
  6. 6. Stir in chopped coriander leaves and black pepper, and adjust salt as needed. Remove the chicken keema from heat.
  7. 7. Heat a dosa pan and lightly grease it with oil. Pour a ladleful of fermented batter and spread it thinly into a round shape.
  8. 8. Cook the dosa on medium heat until edges begin to lift, then flip and cook the other side until crispy.
  9. 9. Place a portion of cooked chicken keema in the center of the dosa and fold it into a wrap or roll.
  10. 10. Blend mint leaves, coriander leaves, green chili, garlic, and a pinch of salt into a smooth chutney using a splash of water.
  11. 11. Serve the spiced chicken keema dosa hot with mint chutney and a side of Wingreens Farms Dill Tzatziki Dip.