Peppered Chicken Keema Dosa Recipe

Indian cuisine · 260 calories

Peppered Chicken Keema Dosa recipe

About this recipe

Peppered Chicken Keema Dosa is a delightful fusion of crispy South Indian dosas and the savory goodness of spiced minced chicken. This dish balances medium spices to create a hearty and flavorful breakfast that's perfect for an active lifestyle. The dosa's golden, crispy texture pairs beautifully with the pepper-infused chicken keema filling, making it a satisfying and protein-rich meal. A great choice for a united family, this recipe brings warmth, comfort, and plenty of nutrition to the breakfast table.

Ingredients

  • 500 g Chicken Whole
  • 1 Kg Idly/Dosa Batter
  • 500 g Onion
  • 200G Adrak Lasun Paste (200g)
  • 50 g Black Pepper Powder
  • 50g Everest Garam Masala
  • - Red Chilli Powder
  • 1 liter Sunflower Oil
  • 100 g Coriander Leaves
  • 50G Green Chilies
  • 100 g Salt
  • 500 g Tomato - Hybrid
  • 20 g Turmeric Powder

Instructions

  1. 1. Heat 1 tablespoon of oil in a pan over medium heat and sauté the chopped onions until golden brown.
  2. 2. Add the ginger-garlic paste and green chilies to the onions and cook for 1-2 minutes until fragrant.
  3. 3. Stir in the chopped tomatoes, turmeric powder, red chili powder, and garam masala powder. Cook until the tomatoes are soft and the oil separates.
  4. 4. Add the minced chicken to the pan, mix well, and cook for 8-10 minutes until the chicken is fully cooked, stirring occasionally.
  5. 5. Season the chicken mixture with salt and black pepper powder, then cook for another 2 minutes. Stir in the chopped coriander leaves and set aside.
  6. 6. Heat a non-stick dosa pan over medium heat and lightly grease it with oil. Pour a ladleful of dosa batter onto the pan and spread it evenly into a thin circle.
  7. 7. Cook the dosa for 2-3 minutes until the edges start to lift, then place a portion of the prepared chicken keema filling in the center.
  8. 8. Fold the dosa over the filling into a half-moon shape or roll it up. Remove from the pan and repeat with the remaining batter and filling.
  9. 9. Serve the dosas hot with coconut chutney or sambar for a complete meal.