Zesty Chicken Keema Dosa Recipe

Indian cuisine · 336 calories

About this recipe

Start your morning with Zesty Chicken Keema Dosa, a delightful Indian breakfast that beautifully combines the crispy texture of rice-flour dosa with the rich, spicy flavors of chicken keema. This dish is a fusion of South Indian and North Indian flavors, offering a unique and satisfying meal to kickstart your day. The chicken keema is cooked with aromatic spices like garam masala, turmeric, and red chili powder, making it irresistibly flavorful. The rice-flour dosas are light and crispy, serving as the perfect canvas for the savory filling. Packed with 32g of protein per serving, this breakfast is ideal for fueling your body and keeping you energized. Cooking the dosas is an enjoyable experience, as you watch the batter transform into golden, crispy delights. Serve this dish fresh and hot for a comforting meal that pairs well with a side of coconut chutney or spicy tomato sauce. Perfect for those who love bold flavors and crave a hearty, yet healthy breakfast.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 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
  • 100 g Catch Super Garam Masala
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - Rock Salt
  • 50 g Pluckk Organic Curry Leaves
  • 50 g X 3 Eastern Asafoetida Powder Combo
  • - Fenugreek Seeds-100gms
  • 500 g Id Idli & Dosa Batter - 500 G
  • 200 ml Mustard Oil
  • 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

  1. 1. Heat 1 tablespoon of oil in a pan and sauté finely chopped onions until golden brown.
  2. 2. Add ginger-garlic paste and diced tomato to the pan and cook for 3-4 minutes until softened.
  3. 3. Mix in turmeric powder, red chili powder, coriander powder, and garam masala, stirring well for a minute.
  4. 4. Add chicken mince to the pan, breaking it apart with a spatula, and cook for 8-10 minutes until fully done.
  5. 5. Season the keema with salt and finely chopped coriander leaves, then set it aside to cool slightly.
  6. 6. In a bowl, combine rice flour, rock salt, and water to create a thin, smooth dosa batter.
  7. 7. Heat a non-stick tawa or flat pan, grease lightly with oil, and pour a ladle of batter, spreading it thinly in a circular motion.
  8. 8. Cook the dosa on medium heat for 2-3 minutes until crispy and golden, then remove and repeat for the remaining batter.
  9. 9. Place a spoonful of chicken keema filling in the center of each dosa and roll it gently to serve.