Savory Chicken Kheema-Stuffed Multi-Millet Dosa
1 hour 20 minutes
949 reads
About Savory Chicken Kheema-Stuffed Multi-Millet Dosa
Craving a dosa with a delicious twist? This Chicken Kheema Multi-Millet Dosa takes the classic South Indian staple to a whole new level of flavor and texture.Imagine a crispy, wholesome multi-millet dosa made with foxtail, barnyard, and little millets, along with urad dal. Now, picture it filled with a richly spiced, succulent chicken kheema.This protein-packed delight offers a symphony of flavors and textures, perfect for a satisfying breakfast, lunch, or dinner. It's both nutritious and impressive – a true culinary adventure!
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Recipe Time & More
Prep40 minutes
Cook40 minutes
Total1 hour 20 minutes
Ingredients
For the Chicken Kheema
- 450 gm Chicken ground
- 2 Onions finely chopped, medium
- 1 Tomato finely chopped, medium
- 4 Chillies finely chopped, green
- 1/2 inch Ginger finely chopped
- 2 clove Garlic finely chopped
- 2 Curry Leaves
- 1/4 tsp Pepper black, crushed
- 1/2 tsp Cumin Seeds
- 1 tsp Kashmiri Chili Powder red
- 1/2 tsp Turmeric Powder
- 2 tbsp Chicken Masala
- 1/2 tsp Garam Masala
- 1/4 cup Coriander chopped, for garnish
- 3 tbsp Oil
- 2 tbsp Salt or to taste
For the Dosa
- 500 gm Multi-Millet Dosa Batter farmztofamiliez recommended
- Ghee as needed, for cooking the dosa, or clarified butter
Instructions
- Heat the oil in a deep pan over medium heat.
- Add the chopped onions and sauté until translucent. This usually takes about 5-7 minutes.
- Add the green chilies, curry leaves, ginger, and garlic. Sauté for another 2-3 minutes until fragrant.
- Add the dry spices (crushed black pepper, cumin seeds, Kashmiri red chili powder, turmeric powder, chicken masala, and garam masala). Stir for about 30 seconds until fragrant, ensuring not to burn the spices.
- Add the chopped tomatoes and sauté until softened and the oil starts to separate from the mixture. This indicates the spices are cooked and the flavors have melded.
- Add the ground chicken and salt. Sauté, breaking up the chicken with a spoon, until it's browned and cooked through.
- In a bowl, gently mix the multi-millet dosa batter. If needed, add a pinch of salt, keeping in mind that the batter may already be lightly salted.
- Heat a dosa pan or tawa over medium-low heat. Once hot, pour a ladleful of batter onto the pan and spread it into a thin circle using the back of the ladle in a circular motion.
- Drizzle a little ghee around the edges and on top of the dosa. Cook until the edges start to crisp and the bottom turns golden brown.
- Spread a portion of the chicken kheema over one half of the dosa. Gently press it down.
- Fold the dosa in half or roll it up. Serve hot, garnished with fresh cilantro.
Recipe Notes
Good To Know
- For extra crunch, sprinkle a thin layer of finely chopped onions and green chilies onto the dosa batter as it cooks before adding the chicken kheema topping.
- Serve with lemon wedges or an onion-tomato salsa for a tangier flavor.
- For a kid-friendly version, reduce the green chilies in the kheema and add grated carrots or finely chopped spinach.
- Leftover chicken kheema can be used as a filling for wraps or sandwiches.
Expert Tips
- Soaking the millets for at least 30 minutes before grinding will result in a smoother, lighter dosa batter.
- Don't overcrowd the pan when cooking the dosas; this will lower the temperature and lead to soggy dosas. Cook in batches for best results.
- For a richer flavor, use bone-in chicken thighs for the kheema.
Storage Instructions
- Leftover chicken kheema can be refrigerated for up to two days.
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Recipe Nutrition
Calories: 283kcalCarbohydrates: 2gFat: 31gSaturated Fat: 2gPolyunsaturated Fat: 8.7gMonounsaturated Fat: 17.4gSugar: 1g
Soumya Gopi
Articles: 6
5 Comments
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Looks so mouthwatering! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
So innovative recipe, Soumya
What a delicious recipe! Thanks for posting.
Looks so flavorful! Thanks for posting.