Chicken Keema Dosa
Spiced chicken keema wrapped in a crispy, golden dosa.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 40g carbs🥑 18g fat🌾 5g fibreper serving
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servings
Ingredients
- 🐔300 g chicken mince
- 🧅1 large onion
- 🍅1 large tomato
- 🧄1 tbsp ginger-garlic paste
- 🟢½ cup green peas
- 🌶️2 tsp garam masala
- 🌶️1 tsp red chili powder
- 💛½ tsp turmeric powder
- 🥣½ tsp cumin powder
- 🌻2 tbsp vegetable oil
- 🥞2 cups dosa batter
- 🌿¼ cup fresh coriander, chopped
- 🧂 salt, to taste
Pro tips
- Ensure your dosa batter is well-fermented for best results; it should be bubbly and slightly sour.
- Adjust the spice levels of the keema filling to your preference by varying the amount of chili powder.
- Serve with coconut chutney or sambar for an authentic South Indian experience.
- For crispier dosas, ensure the tawa is hot enough but not smoking; sprinkle a little water and wipe with a cloth if it's too hot.
Method
- 1Heat oil in a pan, add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute.
- 2Add chicken mince and cook, breaking up lumps, until it changes color. Drain any excess water.
- 3Stir in chopped tomatoes, green peas, turmeric powder, red chili powder, cumin powder, and garam masala. Cook until tomatoes soften and oil separates.
- 4Add 1/2 cup water, season with salt, cover, and simmer for 10-12 minutes until chicken is cooked through and the gravy thickens. Stir in fresh coriander.
- 5Heat a non-stick tawa or flat griddle. Pour a ladleful of dosa batter in the center and spread outwards in a circular motion to form a thin circle.
- 6Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy.
- 7Place a generous spoonful of chicken keema filling in the center of the dosa, fold it over, and serve hot.