Spiced Chicken Keema With Fluffy Dosa Recipe

Indian cuisine · 324 calories

About this recipe

Start your day with Spiced Chicken Keema paired with Fluffy Dosa, a delightful combo from Indian cuisine. The chicken keema is cooked with aromatic spices like turmeric, garam masala, and coriander, offering a rich and satisfying protein source. The dosas, made from rice flour, are light, crisp, and naturally gluten-free, making them a versatile addition to your breakfast table. As you cook, the keema fills your kitchen with enticing aromas while the dosas require a simple, quick preparation. This dish is perfect for a comforting yet energizing breakfast, providing 32g of protein and a balanced dose of carbs to fuel your morning. Whether for a family breakfast or a special weekend treat, this pairing is sure to please!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 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 )
  • 200 ml Mustard Oil
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 100 g Popular Essentials Jeera (Cumin Seeds)

Instructions

  1. 1. Finely chop the onion, tomato, garlic, ginger, and green chilies, and set them aside.
  2. 2. Heat oil in a pan and add cumin seeds, allowing them to sputter for 30 seconds.
  3. 3. Add chopped garlic, ginger, and green chilies to the pan and sauté until fragrant.
  4. 4. Stir in the onion and cook until softened and lightly golden, about 5 minutes.
  5. 5. Add the tomato and cook for another 5 minutes until it breaks down and forms a thick base.
  6. 6. Mix in the turmeric, red chili powder, coriander powder, garam masala, and salt, and cook for 1 minute.
  7. 7. Add the minced chicken to the pan, breaking it up with a spoon, and cook thoroughly for 10 minutes.
  8. 8. Garnish the chicken keema with freshly chopped coriander leaves and set aside.
  9. 9. In a bowl, whisk together rice flour, water, and a pinch of salt to form a smooth batter.
  10. 10. Heat a flat non-stick pan and grease lightly with oil.
  11. 11. Pour a ladle of batter onto the pan and spread it thinly in a circular motion to form a dosa.
  12. 12. Cook the dosa on medium heat until edges lift and lightly brown, about 2 minutes per side.
  13. 13. Repeat the process with the remaining batter to make more dosas.
  14. 14. Serve the chicken keema alongside the warm dosas for a filling and flavorful breakfast.