Spicy Chicken Keema Dosa Recipe

Indian cuisine · 336 calories

About this recipe

Start your day on a flavorful note with Spicy Chicken Keema Dosa! This South Indian-inspired breakfast recipe combines the crispiness of rice dosas with a rich and spicy chicken keema filling. The dosa batter, made with rice and chickpea flour, is both light and gluten-free. The keema filling, infused with garlic, ginger, spices, and fresh coriander, offers a burst of flavor with every bite. With 32g of protein per serving, this dish is perfect for fueling your mornings. Enjoy the balance of textures—the crunch of dosa paired with the succulent chicken filling. Easy to prepare in under 40 minutes, this recipe makes for a satisfying and wholesome breakfast or brunch option. Pair it with coconut chutney or a tangy tomato dip for an authentic experience!

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
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil
  • 100 g Agapi Strawberry Protein Yogurt
  • 50 g Pluckk Organic Curry Leaves
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • - Fenugreek Seeds-100gms
  • 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

  1. 1. Mix rice flour, chickpea flour, and salt in a bowl; add water gradually to make a smooth dosa batter.
  2. 2. Heat oil in a pan, add chopped onions, and sauté until golden brown.
  3. 3. Add garlic, ginger, and green chilies; cook for 1-2 minutes until fragrant.
  4. 4. Stir in chopped tomatoes, turmeric, red chili powder, and garam masala; cook until tomatoes soften.
  5. 5. Add the chicken mince to the pan and cook, breaking it apart, until fully browned and cooked through.
  6. 6. Season the chicken keema with salt and black pepper; stir in coriander leaves and remove from heat.
  7. 7. Heat a non-stick pan and pour a ladleful of dosa batter, spreading it thinly to form a circle.
  8. 8. Cook the dosa on medium heat until the edges lift and the underside turns golden brown.
  9. 9. Place a generous scoop of chicken keema in the center of the dosa and fold it over carefully.
  10. 10. Repeat the process for the remaining batter and keema filling, making dosas for the serving size.