Spiced Chicken Keema Dosa Recipe

About this recipe

Start your morning with Spiced Chicken Keema Dosa, a delightful Indian fusion breakfast! This dish combines crispy dosas made from fermented rice flour and urad dal batter with a rich, aromatic chicken keema filling, cooked with onions, green chilies, and a blend of Indian spices. The addition of tangy tomato coconut chutney elevates the flavors, providing a perfect balance of zest and creaminess. Not only is this breakfast packed with 31g of protein for your wellness goals, but its fiber-rich components help keep you energized and satisfied throughout the day. Preparing the dosa batter overnight adds a touch of tradition while ensuring the perfect texture. Whether you’re craving comfort or looking for a hearty meal to kickstart your day, this dish delivers on all fronts.

Ingredients

• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• - Beef Topside Steak (1 Kg) Thin
• - Chong Jung Won Chinese Black Bean Paste
• 1 Bunch Spring Onions 1 Bunch
• 500 Ml Lee Kum Kee Double Deluxe Soy, 500Ml
• 500 Ml Groundnut Oil 500ml
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 g Urad Dal
• 1 pack (250 g) Venkys Chicken Kheema
• - Tomato Chutney Mix
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 100 g Mix Seeds
• medium Chilli Green Long
• 500 g Minimeal Onion
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - Ginger Powder
• 80 g Daishik Tomato Coconut Chutney
• 200 ml Mustard Oil
• 25 g Whole Black Pepper
• 200 g Fenugreek Seeds
• - FUNFOOD PEANUT BUTTER CREAMY 100GM
• 200 G Rock Salt Powder - Sprinkler 200 G

Instructions

1. 1. Wash and soak the urad dal for 6 hours, then grind it into a smooth paste using a little water.
2. 2. Mix the urad dal paste with rice flour, water, and salt to form a thick dosa batter. Let it ferment overnight.
3. 3. Heat oil in a pan, add cumin seeds, and let them splutter for a few seconds.
4. 4. Add finely chopped onions, green chilies, and ginger powder to the pan. Sauté until onions turn golden brown.
5. 5. Add the chicken mince to the pan and cook until it turns white and releases its juices.
6. 6. Sprinkle Suhaana Dal Makhani Spice Mix and fresh turmeric over the chicken mince. Stir well to combine.
7. 7. Cook the chicken keema until fully cooked and dry. Garnish with chopped fresh coriander leaves and set aside.
8. 8. Heat a dosa tawa and spread a thin layer of the fermented dosa batter evenly into a circular shape.
9. 9. Drizzle a little oil around the edges of the dosa and cook until crispy and golden brown on both sides.
10. 10. Place a generous portion of the chicken keema onto the dosa and fold it into a roll or serve open-faced.
11. 11. Warm the tomato coconut chutney in a small pan or microwave to serve alongside the dosas.
12. 12. Serve the Spiced Chicken Keema Dosa hot with the tangy tomato coconut chutney on the side.