Spiced Chicken Keema Dosa Wraps Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with Spiced Chicken Keema Dosa Wraps, a fusion breakfast that combines the rich, savory flavors of spiced chicken keema with the classic South Indian dosa. The crispy dosa wraps encase a protein-packed filling of chicken mince cooked with aromatic spices like cumin, coriander, and turmeric, creating a hearty and satisfying dish. Ideal for a weekend breakfast or brunch, this recipe is both nutritious and delicious, offering 32g of protein and 620 calories per serving. The preparation process is engaging and rewarding, as you create crispy dosas and a flavorful keema filling from scratch. Serve these wraps with green chutney or ketchup for an extra burst of flavor, and enjoy the perfect balance of textures and spices that make this dish truly unforgettable.

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
  • 500 g Onion
  • 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 Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Heat oil in a pan and add cumin seeds; let them splutter for 30 seconds.
  2. 2. Add chopped onion and sauté until golden brown, about 5 minutes.
  3. 3. Stir in ginger garlic paste and cook for another minute to release its aroma.
  4. 4. Add chopped tomatoes, turmeric, red chili powder, and coriander powder; cook until soft and well-blended.
  5. 5. Add chicken mince to the pan and cook on medium heat, stirring occasionally, for 10 minutes.
  6. 6. Mix in chopped green chilies and fresh coriander leaves; adjust salt and set aside once cooked through.
  7. 7. In a mixing bowl, combine rice flour, chickpea flour, and a pinch of salt; gradually add water to create a smooth dosa batter.
  8. 8. Heat a non-stick tawa or skillet and spread a ladleful of batter thinly into a circular shape.
  9. 9. Cook the dosa on medium heat until crispy, flipping once, for about 2 minutes per side.
  10. 10. Place a generous spoonful of prepared chicken keema onto the dosa and roll it tightly into a wrap.
  11. 11. Repeat the process for remaining dosa batter and chicken filling to create wraps.
  12. 12. Serve the wraps hot with a side of green chutney or ketchup for dipping.