Chicken Keema Dosa Recipe - Madurai Kari Dosa Recipe
The Chicken Keema Dosa Recipe is light crispy dosa, with a layer of fluffy egg spread on the dosa and then filled with spicy chicken keema. Perfect for a weekend breakfast.
The Chicken Keema Dosa is a spicy meat masala dosa that is a speciality of Tamil Nadu. It is also known as Madurai Kari Dosa.
A robust masala is made with minced chicken, also locally known as chicken keema cooked along with spicy aromatics and filled in a light crispy dosa, laced with spongy layer of egg on the inside and cooked in ghee. This dosa tastes absolutely delectable.
This Chicken Keema Dosa can be eaten either as a heavy breakfast, brunch or dinner.
If you like this Chicken Keema Dosa recipe, try some of our other dosa recipes that make a great South Indian breakfast
- 2 cups Idli Dosa Batter
- 3 Whole Eggs
- Ghee , to make the dosa For the chicken keema topping
- 1 tablespoon Gingelly oil
- 1 teaspoon Cumin seeds (Jeera)
- 300 grams Chicken , Minced
- 2 sprig Curry leaves , chopped
- 1 Onion , finely chopped
- 2 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 Homemade tomato puree
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 2 tablespoons Coriander (Dhania) Leaves
- Salt , to taste
How to make Chicken Keema Dosa Recipe - Madurai Kari Dosa Recipe
To begin making the Madurai Kari Dosa Recipe, keep the idli/dosa batter ready. Follow this recipe to make the Homemade Idli Dosa Batter Recipe
*For the chicken keema filling
In a pressure cooker, heat oil on medium heat, add the curry leaves and allow to crackle, now add the onions and green chilies and saute for about 4-6 minutes.
Once the onions start to turn into a nice deep brown colour, add in the ginger-garlic paste and tomato puree.
Once the onion-tomato mixture comes together, add in the dry masalas- turmeric powder, pepper powder, red chilli powder, coriander powder, cumin powder, garam masala powder, coriander leaves and salt. Mix well.
Finally add in the minced chicken and 1/8th cup of water, and close the pressure cooker.
Pressure cook the chicken keema for one whistle and reduce the flame for 5 minutes. Turn off the heat. Allow the pressure to release naturally.
Open the cooker, and ensure that the chicken keema is dry and has no gravy, if at all it does return it back to the heat and cook further more until its dry. Transfer the Chicken Keema into a bowl and set aside.
Break the eggs in a bowl and whisk them well with a pinch of salt. Keep aside.
Heat a cast iron tawa, on high heat, once the tawa is steaming hot, reduce the flame and drop a ladle full of dosa batter and lightly spread it in a circular shape.
Once the bubbles begin to start popping on the surface of the dosa, spread 3-4 tablespoons of egg mixture on the dosa batter, place about 3-4 tablespoons of the chicken keema, on the it, and spread it well, put a spoonful of ghee on the dosa.
Cover and cook the Chicken Keema Dosa for about 4-5 minutes, until the egg cooks and the keema sticks to the egg. Once done, fold the Chicken Keema Dosa and serve hot.
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