Spicy Chicken Keema Dosa Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with Spicy Chicken Keema Dosa, a delightful fusion of South Indian and Mughlai flavors. This dish features crispy, golden dosa wrapped around a flavorful chicken keema filling spiced with turmeric, garam masala, and fenugreek leaves. The chicken provides high-quality protein to energize your morning, while the dosa itself is a comforting source of carbohydrates. Cooking this dish is an enjoyable experience as you watch the dosa crisp to perfection and the keema blend with aromatic spices. Serve it hot with coconut chutney or tangy sambar for a complete breakfast that feels indulgent yet wholesome. Perfect for weekend mornings or when you want something out of the ordinary!

Ingredients

  • 500 g Amma'S Special Idli / Dosa Batter
  • 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 Bunch Coriander Leaves ( Kottambari Soppu )
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - Rock Salt
  • 250 g Organically Grown Fenugreek Leaves

Instructions

  1. 1. Finely chop the onion, tomato, green chilies, garlic, and ginger.
  2. 2. Heat 1 tablespoon of oil in a pan and sauté the onions until translucent.
  3. 3. Add the garlic, ginger, and green chilies; cook for 1 minute until aromatic.
  4. 4. Stir in the chopped tomatoes and cook until soft and mushy.
  5. 5. Add chicken mince to the pan and cook for 5 minutes, breaking it into small pieces.
  6. 6. Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, and rock salt; mix well.
  7. 7. Add the fenugreek leaves and cook until the chicken is fully cooked and the spices are well blended.
  8. 8. Heat a dosa pan and lightly grease it with oil.
  9. 9. Pour a ladle of dosa batter onto the hot pan and spread it thinly to form a round shape.
  10. 10. Cook the dosa over medium heat until crisp and golden brown on one side.
  11. 11. Place 2 tablespoons of chicken keema filling on the cooked side of the dosa.
  12. 12. Fold the dosa to cover the filling and press lightly.
  13. 13. Remove the dosa from the pan and repeat for the remaining batter and filling.
  14. 14. Garnish with chopped coriander leaves and serve hot with chutney or sambar.