Chicken Keema Dosa (Madurai Kari Dosa) Recipe
Overview:
The Chicken Keema Dosa, also known as Madurai Kari Dosa, is a flavorful and spicy variation of the traditional South Indian dosa. Originating from Tamil Nadu, this dish combines the crispiness of a dosa with a savory, spiced chicken filling. Perfect for breakfast or a hearty meal, itโs rich in flavor and packed with proteins, making it a great choice for non-vegetarian lovers. The rich chicken keema topping complements the dosa beautifully, making it an irresistible dish. This recipe is ideal for those who enjoy bold and flavorful South Indian cuisine.
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Non-Vegetarian
Serves: 2-3 people
Ingredients:
For the Dosa:
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 2 cups |
| Whole Eggs | 3 |
| Ghee | As required to make the dosa |
| Gingelly oil | As required for cooking |
For the Chicken Keema Topping:
| Ingredient | Quantity |
|---|---|
| Gingelly oil | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Minced Chicken | 300 grams |
| Curry leaves | 2 sprigs (chopped) |
| Onion | 1 (finely chopped) |
| Ginger | 2-inch piece (finely chopped) |
| Garlic | 4 cloves (finely chopped) |
| Green Chillies | 2 (finely chopped) |
| Homemade Tomato Puree | 1/4 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Black Pepper powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam Masala powder | 1 teaspoon |
| Coriander (Dhania) Leaves | 2 tablespoons (finely chopped) |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Instructions:
For the Chicken Keema Filling:
- Prepare the chicken keema filling:
- Heat the gingelly oil in a pressure cooker over medium heat. Once the oil is hot, add the curry leaves and allow them to crackle.
- Add the finely chopped onion and green chillies. Sautรฉ for 4-6 minutes until the onions turn golden brown and soft.
- Stir in the ginger-garlic paste and tomato puree. Allow the mixture to cook for another 2 minutes until it forms a smooth base.
- Now add all the dry spices: turmeric powder, red chili powder, black pepper powder, coriander powder, cumin powder, garam masala powder, and salt. Mix everything thoroughly, ensuring the spices are well distributed.
- Add the minced chicken along with 1/8th cup of water to the pressure cooker. Stir the mixture well to combine all the ingredients.
- Close the pressure cooker lid and cook the chicken on high for 1 whistle. Once the whistle is released, lower the heat and cook for an additional 5 minutes.
- After the pressure cooker is turned off, let the pressure release naturally. Open the lid and check the consistency of the chicken keema. If it still contains some liquid, return it to the heat and cook until the moisture evaporates and the keema becomes dry.
- Transfer the cooked chicken keema into a bowl and set aside for assembling the dosas.
For the Dosa:
-
Prepare the dosa batter:
- Use freshly prepared idli dosa batter for making the dosas. You can make the batter ahead of time and keep it refrigerated. The consistency of the batter should be pourable but not too runny.
-
Make the dosa:
- Heat a non-stick pan or tawa over medium-high heat. Once the tawa is hot, grease it lightly with a little ghee.
- Pour a ladle of idli dosa batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin and even layer.
- Drizzle a little more ghee or gingelly oil on top of the dosa. Allow the dosa to cook for 2-3 minutes or until the bottom turns golden brown and crispy.
- Once the dosa is crisp, crack 1 whole egg in the center of the dosa and spread it lightly across the surface. Allow it to cook for another 1-2 minutes.
- Once the egg sets and the dosa is crisp and golden, remove it from the tawa and set aside.
-
Assemble the Chicken Keema Dosa:
- On top of the crispy dosa with the egg, spoon the prepared chicken keema filling generously. Spread it evenly over the dosa.
- Garnish with freshly chopped coriander leaves for added flavor and color.
-
Serve:
- Serve your Chicken Keema Dosa hot with coconut chutney or sambar on the side.
Tips for the Perfect Madurai Kari Dosa:
- If you prefer a more intense flavor, let the chicken keema cook for a longer time in the pressure cooker to ensure itโs completely dry and has absorbed all the spices.
- Use gingelly oil for an authentic South Indian flavor. It gives the dish a distinct aroma and taste that elevates the overall flavor profile.
- The dosa batter should be well-fermented to ensure crispy and soft dosas. If you’re making your own batter, remember to let it ferment for a minimum of 6-8 hours.
- You can add more or fewer green chilies depending on your preferred spice level. For a milder dosa, reduce the amount of chili powder and green chilies.
Nutritional Information (Per Serving):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Carbohydrates | 30g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 800mg |
Conclusion:
The Chicken Keema Dosa, also known as Madurai Kari Dosa, is a delicious and hearty breakfast option. With its spicy chicken filling, crispy dosa, and the richness of the egg, itโs sure to become a favorite in your home. Perfectly suited for non-vegetarian enthusiasts, this dish brings the bold flavors of Tamil Nadu straight to your kitchen. Serve it with coconut chutney and sambar for an authentic South Indian experience!
