Spiced Chicken Keema Dosa Recipe

About this recipe

Spiced Chicken Keema Dosa combines the bold flavors of well-seasoned chicken mince with the crisp texture of freshly made dosas. This South Indian-inspired breakfast is a perfect way to start your day, delivering a hearty dose of protein and energy. The tender chicken keema is cooked with aromatic spices like cumin, turmeric, and chili powder, while the rice flour dosas offer a light, gluten-free base. Cooking this dish is straightforward and enjoyable, with the aroma of sizzling spices filling your kitchen as you prepare the keema. Serve it hot, wrapped or folded, with a side of tangy chutney or creamy yogurt for a wholesome and satisfying meal. Ideal for a comforting breakfast or brunch, this recipe is sure to impress with its authentic flavors and nutritional balance.

Ingredients

• - Biona Organic Whole Cherry Tomatoes
• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• 450 G English Cucumber 450-550g
• 540G La Costena Whole Black Beans, 540G
• 500G Organic Red Quinoa, 500G
• 250 Ml Mr Organic Lime Juice
• 450G Bertolli Olive Oil Spread
• - Natco Kala Namak Indian Black Salt
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml
• 1 pack (250 g) Venkys Chicken Kheema
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Ginger Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)

Instructions

1. 1. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add finely chopped onions and sauté until golden brown, about 5 minutes.
3. 3. Stir in ginger powder, turmeric, and chili powder, cooking for another minute.
4. 4. Add chicken mince and cook until browned and fully cooked, approximately 10 minutes.
5. 5. Dice tomatoes and green chilies, then mix them into the chicken keema. Cook until softened.
6. 6. Finish the keema with chopped coriander leaves and adjust salt to taste.
7. 7. In a bowl, combine rice flour, water, and a pinch of salt to form a smooth dosa batter.
8. 8. Heat a flat pan and lightly grease it with oil to prevent sticking.
9. 9. Pour a ladleful of batter onto the pan, spreading it thinly in a circular motion.
10. 10. Cook the dosa on medium heat until crispy on one side, then flip and cook briefly on the other side.
11. 11. Place a generous spoonful of chicken keema onto the dosa and fold it into a wrap.
12. 12. Repeat the process to make more dosas and serve hot with chutney or yogurt.