Spicy Chicken Keema Dosa Wrap Recipe

Indian cuisine · 534 calories

Spicy Chicken Keema Dosa Wrap recipe

About this recipe

Start your morning with Spicy Chicken Keema Dosa Wrap, a mouthwatering fusion of South Indian flavors. This dish features crispy rice flour dosa filled with aromatic chicken keema, seasoned with traditional spices like garam masala and turmeric. The dosa wrap offers a delightful contrast of textures—crispy on the outside, savory and juicy within. With 37g of protein per serving, it's perfect for gym prep or simply fueling your active day. Easy to make in under 40 minutes, the dish pairs wonderfully with coconut chutney or plain yogurt for a refreshing touch. Whether you're craving a hearty breakfast or a flavorful brunch option, this wrap satisfies both taste and nutrition goals.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 250 ml Real Thai Unsweetened Coconut Milk
  • medium Chilli Green Long
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 100 g Everest Garam Masala Powder
  • 50 g Pluckk Organic Curry Leaves
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Heat oil in a pan, add curry leaves, finely chopped onion, and sauté until golden brown.
  2. 2. Add ginger-garlic paste and green chilies, stirring until aromatic for about 1 minute.
  3. 3. Mix in finely chopped tomatoes, turmeric, red chili powder, coriander, and garam masala; cook until the masala thickens.
  4. 4. Add chicken mince to the pan, breaking it into small pieces, and cook for 8-10 minutes until fully done.
  5. 5. Season the keema with rock salt and black pepper, mixing well and cooking for another 2 minutes.
  6. 6. In a separate bowl, combine rice flour, coconut milk, water, and salt to make a smooth dosa batter.
  7. 7. Heat a flat pan and pour a ladle of batter to spread into a thin dosa; cook until edges lift and bottom is golden brown.
  8. 8. Flip the dosa and cook the other side for 1 minute to ensure crispness.
  9. 9. Place a portion of the cooked chicken keema onto the center of the dosa.
  10. 10. Roll the dosa tightly around the keema to form a wrap and repeat for remaining batter and keema.
  11. 11. Serve the hot chicken keema dosa wraps with a side of coconut chutney or plain yogurt.