Spicy Chicken Keema Dosa Recipe

Indian cuisine · 330 calories

About this recipe

Spicy Chicken Keema Dosa is a South Indian-inspired breakfast that combines the crispiness of dosa with the rich, spicy flavors of chicken keema. Ideal for non-vegetarians, this dish is high in protein and packed with aromatic spices like cumin, turmeric, and coriander. The dosa batter, made from rice flour and urad dal, offers a light and crispy texture, while the chicken keema is cooked with onions, tomatoes, ginger, and garlic for a hearty filling. It's perfect for a satisfying morning meal that balances taste and nutrition. Whether served with chutney or sambar, this recipe is sure to impress your taste buds while keeping you energized!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 500 g Urad Dal
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • loose Ginger
  • 100 g Garlic - Single Clove
  • 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
  • - Coriander Powder
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • 250 g Organically Grown Fenugreek Leaves

Instructions

  1. 1. Soak the urad dal in water for 4-5 hours, then grind it to a smooth paste.
  2. 2. Mix the urad dal paste with rice flour, water, and a pinch of salt to create a dosa batter. Let it ferment overnight.
  3. 3. Heat oil in a pan and add cumin seeds, allowing them to splutter.
  4. 4. Add finely chopped onions and sauté until golden brown and fragrant.
  5. 5. Mix in minced garlic, ginger, and green chilies, cooking for 2 minutes to infuse flavors.
  6. 6. Add chopped tomatoes and cook until softened, forming a thick base.
  7. 7. Stir in turmeric, red chili powder, coriander powder, and salt, blending well.
  8. 8. Add the chicken mince and cook thoroughly, breaking it into fine pieces as it cooks.
  9. 9. Reduce the heat and let the chicken keema simmer until fully cooked and fragrant.
  10. 10. Heat a dosa pan and pour a ladle of batter, spreading it thinly to form a circular dosa.
  11. 11. Drizzle a little oil around the edges and cook until crispy and golden on one side.
  12. 12. Place a generous portion of chicken keema onto one half of the dosa.
  13. 13. Fold the dosa over the keema to form a semi-circle and cook for another minute.
  14. 14. Garnish with fresh coriander and serve hot with chutney or sambar.