Chicken Keema Dosa Recipe

Chicken keema dosa with step by step pictures. Crispy dosa stuffed with spicy chicken keema filling.

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Chicken Keema Dosa Recipe

One of my collegue used to tell me about this dosa which he had in one of the local street shop. The way he explained made me to do it so badly. Infact I got so many ideas of my recipes from him and my friends.  Some of the recipes are Popcorn Chicken, Poricha Parota and many more. My wish is "what people like to eat all day have to in my blog".  He also told me so many recipes too which I am yet to make like bread omlette, ghee idli sambar, set dosai and vada curry, kulambu omlette and many more. Most of the recipes are street food favour recipes..You know right street foods are the best ones..

About this Recipe

Keema is a traditional meat dish that is popular throughout the Indian subcontinent. The term Keema; is thought to be derived from the Turkish word Kyma, which means minced meat. During mediaeval India, keema was a popular breakfast staple in Awadhi
cuisine.

The Chicken Keema Dosa Recipe consists of a light crispy dosa topped with a layer of fluffy egg and filled with spicy chicken keema. Its ideal for a weekend breakfast.

Dosas are a popular dish in South Indian cuisine, but they are now popular throughout the Indian subcontinent. Dosas are traditionally served hot with chutney and, more recently, sambar. Chutney is an additional accompaniment

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Traditionally the filling is made with minced lamb, but I used minced chicken and made it. Still it tasted great. My perippa came to my house that day and had this dosai, he absolutely loved it. I am liking a lot to cook with minced chicken because they take so less time to cook. Nowadays I am having a packet of chicken mince always in my freezer.

Ingredients for Chicken Keema Dosa

Chicken Mince :

Chicken mince, also known as minced chicken, is a type of ground chicken. Its a finely chopped chicken cut that's a leaner alternative to beef mince. Skinless boneless chicken thighs or breasts, or a combination of the two, are commonly used in its preparation.

Garam Masala Powder:

The whole spices in the Garam Masala blend have already been toasted before being ground. As a result, it is not necessary to cook it. If the garam masala is added too soon, it will become overcooked and lose its flavour. Garam masala aromatics require only a small amount of heat to release their aroma and flavours.

I am also planning to do some other recipes with chicken mince like keema matar, mince curry and many other..So keep checking my recipes and tell me how it turned out for you..

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