Zesty Chicken Keema Dosa With Coconut Chutney Recipe

Indian cuisine · 333 calories

About this recipe

Start your morning with a delightful South Indian breakfast: Zesty Chicken Keema Dosa with Coconut Chutney. This dish combines crispy dosas made from fermented rice and urad dal batter with a flavorful chicken keema filling spiced with turmeric, red chili, and cumin. The keema is cooked to perfection, adding a savory kick to the soft dosa. Pair this with a creamy coconut chutney made from freshly grated coconut, curry leaves, and green chilies for a balanced meal. Rich in protein and packed with bold flavors, this breakfast is perfect for energizing your day. The cooking process is straightforward yet rewarding, making it an excellent choice for intermediate chefs looking to impress.

Ingredients

  • 1 pack (500 g) Meatzza Fresh-Chicken-Mince
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 200 g Fenugreek Seeds
  • 500 g Bharat Organics - Organic Urad Dal (Chilka)
  • 1 piece Coconut
  • 50 g Pluckk Organic Curry Leaves
  • medium Chilli Green Long
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - White Pepper

Instructions

  1. 1. Soak rice flour, urad dal, and fenugreek seeds in water for 4 hours to prepare the dosa batter.
  2. 2. Grind the soaked mixture into a smooth batter; let it ferment overnight for crisp dosas.
  3. 3. Heat oil in a pan, add cumin seeds and curry leaves; sauté until aromatic.
  4. 4. Stir in ginger and garlic paste, then add minced chicken to the pan and cook until browned.
  5. 5. Season the chicken with turmeric, red chili powder, and rock salt; cook for 5 more minutes.
  6. 6. Add chopped green chilies and a splash of water; simmer until the keema is well-cooked and fragrant.
  7. 7. For chutney, blend grated coconut, curry leaves, green chili, white pepper, and water into a smooth paste.
  8. 8. Heat a dosa pan and pour a ladleful of fermented batter, spreading evenly to make thin dosas.
  9. 9. Cook the dosa until crispy on one side, then flip and cook briefly on the other side.
  10. 10. Place a portion of chicken keema filling on the dosa, fold or roll it gently.
  11. 11. Serve hot dosas with freshly made coconut chutney on the side.