Ingredients:

  • 1 lb lean minced chicken breast
  • 2 tbsp vegetable oil
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 2 tbsp fresh coriander leaves, chopped
  • 3 cups fermented dosa batter
  • 3 tbsp ghee

Instructions:

  1. Heat oil in a skillet over medium-high heat. Add diced onions and sauté until translucent.
  2. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
  3. Add the minced chicken. Cook, breaking up lumps with your spatula, until the meat turns opaque and begins to brown.
  4. Stir in turmeric, chili powder, and salt. Add the chopped tomatoes.
  5. Cook on medium heat, stirring occasionally, until the tomatoes break down and the mixture becomes a thick, dry paste with no visible liquid.
  6. Fold in garam masala and fresh coriander. Remove from heat and set aside.
  7. Heat the tawa over medium heat. Sprinkle a few drops of water on the pan; if they sizzle and evaporate instantly, wipe with a clean cloth.
  8. Pour one ladle of batter in the center. Starting from the middle, spiral the batter outwards in a circular motion to create a thin, even disk.
  9. Drizzle 1 tsp of ghee or oil around the edges.
  10. Cook until the edges start to lift and the bottom is a deep mahogany-gold.
  11. Spoon 2 tbsp of the prepared chicken keema filling onto the center of the dosa and fold as desired.