Spiced Chicken Keema Dosa Wrap Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with Spiced Chicken Keema Dosa Wrap, a delightful South Indian breakfast combining crispy rice flour dosa and flavorful chicken mince. The dosa is made from a smooth batter of rice flour and coconut milk, while the keema is cooked with aromatic spices including garam masala, cumin, and coriander powder. This dish is perfect for those seeking a hearty meal that’s rich in protein, delivering 36g per serving. The preparation process is straightforward yet rewarding, as the layers of flavor unfold while cooking the keema and crisping the dosa on a hot pan. Serve these wraps fresh and hot for a wholesome start to your morning. Perfect for weekday mornings or relaxed weekends, this dish combines traditional flavors with a modern twist, offering a nutritious and satisfying meal.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • 5 ltr Guinea Filtered Groundnut Oil For Frying & Sauteing
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - KATDARE BLACK PEPPER POWDER 12GM

Instructions

  1. 1. In a mixing bowl, combine rice flour, coconut milk, water, and a pinch of salt to make a smooth dosa batter.
  2. 2. Heat oil in a pan and add cumin seeds until they begin to sizzle, releasing their aroma.
  3. 3. Add finely chopped onions, garlic, ginger, and green chili, sautéing until the onions turn golden brown.
  4. 4. Stir in chopped tomatoes and cook until softened, forming a rich base for the keema.
  5. 5. Add chicken mince to the pan, breaking it up and stirring until it begins to cook evenly.
  6. 6. Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, and black pepper powder, mixing thoroughly.
  7. 7. Cook the chicken keema on medium heat until fully cooked and aromatic, stirring occasionally.
  8. 8. Garnish the keema with freshly chopped coriander leaves and set aside to cool slightly.
  9. 9. Heat a dosa tawa or flat pan, greasing lightly with oil, and pour a ladle of batter, spreading it thinly to form a dosa.
  10. 10. Cook the dosa on medium heat until the underside turns golden and edges lift slightly, then flip and cook briefly on the other side.
  11. 11. Place a generous portion of chicken keema onto the dosa and roll it tightly to form a wrap.
  12. 12. Repeat the process for the remaining batter and keema, making two wraps.
  13. 13. Slice the wraps in half for easier serving, ensuring the keema stays intact inside.
  14. 14. Serve the spiced chicken keema dosa wraps hot, accompanied by a side of chutney if desired.