Spicy Chicken Keema Dosa Recipe

Indian cuisine · 336 calories

About this recipe

Start your day with this irresistible Spicy Chicken Keema Dosa, a fusion of crispy South Indian dosas and a rich, flavorful chicken mince filling. The dosa batter, made from rice flour, ensures a light and gluten-free base, while the keema, cooked with aromatic spices like turmeric, cumin, and coriander, adds a burst of flavor in every bite. With 32 grams of protein per serving, this breakfast is not only delicious but also highly nutritious, keeping you energized and full for hours. Preparing the dosas and filling is an enjoyable cooking experience, perfect for a leisurely morning. Pair it with your favorite chutney or ketchup for an authentic touch, and savor the comforting textures and bold flavors that make this dish a standout.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - MF GARLIC CLOVES 100GM
  • - Ginger-500 Gms
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 50 g Everest Cumin Powder
  • - Red Chilli Powder
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 50 g Pluckk Organic Curry Leaves
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • - Fenugreek Seeds-100gms
  • 500 g Bharat Organics - Organic Urad Dal (Chilka)
  • - Tomato Chutney Mix
  • 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

  1. 1. Mix rice flour with water and a pinch of salt to create a smooth dosa batter; let it rest for 10 minutes.
  2. 2. Heat oil in a pan, sauté chopped garlic, ginger, and green chilies until fragrant.
  3. 3. Add finely chopped onion and cook until golden brown, stirring occasionally.
  4. 4. Stir in diced tomato, turmeric, coriander powder, cumin powder, and red chili powder; cook until the spices blend well.
  5. 5. Add chicken mince to the pan and cook on medium heat, breaking it up with a spoon, until fully cooked and browned.
  6. 6. Adjust seasoning with salt and mix in chopped fresh coriander leaves before removing from heat.
  7. 7. Heat a non-stick skillet, pour a ladle of dosa batter, and spread it evenly into a thin circle.
  8. 8. Cook the dosa on medium heat until edges crisp up, then flip to cook the other side briefly.
  9. 9. Place a generous spoonful of chicken keema filling onto one side of the dosa.
  10. 10. Fold the dosa over the filling, sealing the edges lightly with a spatula.
  11. 11. Repeat the process for the remaining batter and keema filling to prepare all dosas.
  12. 12. Garnish with additional fresh coriander leaves and serve hot with chutney or ketchup.