Hyderabadi Chicken Keema Dosa Recipe

Indian cuisine · 340 calories

Hyderabadi Chicken Keema Dosa recipe

About this recipe

Hyderabadi Chicken Keema Dosa combines the savory richness of spiced minced chicken with the delicate crunch of dosa, creating a perfect fusion of South Indian and Hyderabadi flavors. The chicken keema is cooked with a balanced blend of aromatic spices, delivering medium heat that appeals to a united family. The dosa provides a crispy, golden base to complement the flavorful chicken filling, making it an ideal breakfast dish that is both satisfying and nutritious.

Ingredients

  • 500 g Chicken Whole
  • 100 g Red Chili Powder
  • medium Chilli Green Long
  • 200 ml Mustard Oil
  • 1 Kg Idly/Dosa Batter
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder
  • 100 g Coriander Leaves
  • 500 g Onion
  • 100 g Jeera
  • 200G Adrak Lasun Paste (200g)
  • 100 g Salt
  • 50g Everest Garam Masala

Instructions

  1. 1. Heat 2 tablespoons of oil in a pan over medium heat, and add cumin seeds. Once they crackle, add the finely chopped onions and sauté until golden brown.
  2. 2. Add the ginger-garlic paste and cook for 1-2 minutes until aromatic. Then, add the chopped tomatoes, green chili, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture becomes a thick masala base.
  3. 3. Add the minced chicken to the masala and mix well, ensuring it is evenly coated. Cook for 10-12 minutes on medium heat, stirring occasionally, until the chicken is fully cooked and the keema is slightly dry.
  4. 4. Sprinkle garam masala and chopped coriander leaves over the chicken keema, give it a final stir, and turn off the heat.
  5. 5. Heat a flat dosa pan or non-stick skillet on medium heat. Pour a ladleful of dosa batter onto the pan and spread it thinly in a circular motion to form a dosa. Drizzle a few drops of oil around the edges and cook until crisp and golden brown.
  6. 6. Place a generous spoonful of the cooked chicken keema in the center of the dosa. Fold the dosa over the filling and gently press to seal.
  7. 7. Repeat the process with the remaining dosa batter and chicken keema. Serve the Hyderabadi Chicken Keema Dosas hot with chutney or sambar.