Chicken Keema Masala Dosa Recipe

About this recipe

Start your day with the irresistible Chicken Keema Masala Dosa, a South Indian-inspired breakfast recipe that combines crispy dosa with a luscious chicken keema filling. The dosa, made from fermented rice and urad dal batter, is perfectly golden and crisp. Stuffed with a spiced chicken keema masala made with onions, tomatoes, and aromatic Indian spices, this dish is a burst of flavors and textures. High in protein and rich in essential nutrients, this breakfast will fuel your day with energy and satisfaction. The process of making dosa batter and cooking the keema masala is engaging yet rewarding, resulting in a dish that’s both nourishing and deeply satisfying. Pair it with coconut chutney or a bowl of steaming sambar to elevate the experience further. Perfect for weekend brunches or a special weekday treat, this recipe is sure to become a household favorite!

Ingredients

• 100 G Jumbo Garlic 100g
• - Nearly Naked Veg Basil 100g
• 500 G Fresh Vine Tomato 500g
• NaN Filippo Berio Classico Pure Olive Oil
• - Rega Dop San Marzano Tomatoes
• 1 kg Rice
• 500 g Urad Dal
• 200 g Fenugreek Seeds
• 1 pack (250 g) Venkys Chicken Kheema
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak rice, urad dal, and fenugreek seeds in water for 6 hours or overnight.
2. 2. Grind the soaked mixture into a smooth batter and let it ferment for 8 hours or until bubbly.
3. 3. Heat oil in a pan and add cumin seeds, letting them splutter.
4. 4. Add finely chopped onions and sauté until golden brown.
5. 5. Stir in ginger garlic paste, green chilies, and diced tomatoes, cooking until soft.
6. 6. Add chicken keema and cook until it turns opaque and fully cooked.
7. 7. Mix in turmeric, red chili, and coriander powder, cooking until fragrant.
8. 8. Adjust salt and garnish with fresh coriander leaves before removing the keema from heat.
9. 9. Heat a dosa pan and spread a thin layer of batter in a circular motion to make a dosa.
10. 10. Drizzle oil around the edges and cook until crispy and golden brown.
11. 11. Place a portion of chicken keema masala in the center of the dosa.
12. 12. Fold the dosa around the filling and cook for another minute.
13. 13. Repeat the process for the remaining batter and filling.
14. 14. Serve hot with coconut chutney or sambar for a complete meal.