South Indian Chicken Keema Dosa Wrap Recipe

Name: South Indian Chicken Keema Dosa Wrap
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 500 g Chicken Whole; 1 Kg Idly/Dosa Batter; 500 g Onion; 500 g Tomato - Hybrid; 250 ml Olive Oil; 100 g Curry Leaves; 200G Adrak Lasun Paste (200g); medium Chilli Green Long; 100 g Coriander Leaves; 50 g Cumin Powder; 50g Everest Garam Masala; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 260 calories

South Indian Chicken Keema Dosa Wrap recipe

About this recipe

The South Indian Chicken Keema Dosa Wrap is a flavorful and protein-packed breakfast option that combines the spicy richness of chicken keema with the delicate crispness of dosa. Infused with aromatic spices, this dish offers a balanced blend of taste and texture, perfect for an active morning. The wrap is easy to eat and filled with wholesome ingredients, making it ideal for families seeking a hearty yet healthy start to their day.

Ingredients

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

Instructions

1. Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and sauté for 20 seconds.
2. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute, followed by the green chili and chopped tomato. Cook until the tomato softens.
3. Add turmeric powder, red chili powder, cumin powder, and garam masala to the pan. Mix well and cook for 30 seconds to enhance the spice flavors.
4. Add the minced chicken to the pan and mix thoroughly with the spices. Cook for 8-10 minutes until the chicken is cooked through, breaking it up into small pieces as it cooks. Add salt and fresh coriander leaves, then stir well.
5. Heat a dosa pan or flat skillet over medium heat. Pour a ladleful of dosa batter onto the pan and spread it thinly in a circular motion. Drizzle a few drops of oil around the edges and cook until golden and crisp on one side.
6. Place 2-3 tablespoons of the prepared chicken keema onto the cooked side of the dosa and gently roll it into a wrap.
7. Repeat the process with the remaining dosa batter and chicken keema. Serve the wraps hot with coconut chutney or tomato chutney for a complete meal.