Zesty Chicken Keema Dosa Recipe

About this recipe

Zesty Chicken Keema Dosa is a delightful South Indian breakfast that brings together the crisp texture of dosa and the savory flavors of spicy chicken keema. Perfect for those craving a hearty start to their day, this dish is packed with protein and balanced with the right amount of carbs and fats. The keema, infused with aromatic spices and fresh herbs, pairs wonderfully with the light and crispy dosa, creating a fusion that is both satisfying and energizing. Cooking this dish is an enjoyable process, from preparing the batter to crafting the flavorful keema filling. Serve it hot with tangy coconut chutney and tomato ketchup to elevate the experience. Ideal for brunches, weekend breakfasts, or whenever you're in the mood for something indulgent yet nourishing.

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
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• - Tomato Ketchup
• 80 g Daishik Tomato Coconut Chutney
• 1 kg Bake King Multipurpose Baking Soda
• 25 g Whole Black Pepper
• 200 g Fenugreek Seeds

Instructions

1. 1. Wash and soak the urad dal in water for at least 4 hours, then grind into a smooth paste.
2. 2. Combine the urad dal paste with rice flour, salt, and enough water to make a dosa batter. Let it rest for 30 minutes.
3. 3. Heat oil in a pan, add cumin seeds, and sauté until aromatic.
4. 4. Add chopped onion, green chili, ginger paste, and garlic paste to the pan and cook until golden brown.
5. 5. Stir in chopped tomatoes, turmeric powder, red chili powder, and cook until the tomatoes soften.
6. 6. Add chicken mince to the pan and cook until fully browned and cooked through, stirring occasionally.
7. 7. Garnish the chicken keema with chopped coriander leaves and set aside.
8. 8. Heat a dosa pan and grease it lightly with oil. Pour a ladle of batter and spread it thinly to form a dosa.
9. 9. Cook the dosa on medium heat until golden and crisp on one side, then flip briefly to cook the other side.
10. 10. Place a portion of chicken keema filling on the dosa and fold it over into a half-moon shape.
11. 11. Serve hot with a side of Daishik Tomato Coconut Chutney and Natural Tomato Ketchup.