Name: Chicken Kari Dosa Recipe (Chicken Keema Dosa)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: South Indian
Ingredients: 4 cups dosa batter; 4 tablespoons oil or ghee; 1 large onion, finely chopped (for topping dosa); 500 grams minced chicken; 1 teaspoon fennel seeds; 1 large onion, finely chopped; 3 medium tomatoes, finely chopped; 2 green chillies, chopped; 1 tablespoon ginger garlic paste; 2 teaspoons Kashmiri chilli powder; 1 tablespoon coriander powder; 1 teaspoon turmeric powder; 1 teaspoon garam masala powder; 1 teaspoon salt (or to taste); 2 tablespoons coconut oil; A few fresh curry leaves

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Chicken Kari Dosa, also known as Chicken Keema Dosa, is a crispy dosa filled with spiced minced chicken. I find it perfect for breakfast, brunch, or even dinner when I want something filling yet flavorful. The combination of a golden crisp dosa wrapped around a juicy, spicy chicken keema makes this dish truly irresistible.

Chicken Kari Dosa Recipe (Chicken Keema Dosa)

Why You’ll Love This Recipe

I like how this recipe brings together the comfort of dosa with the richness of chicken keema. The filling cooks quickly because minced chicken takes far less time than other meats, making it a convenient choice for busy days. I enjoy serving it to family because it feels like a special dish yet it doesn’t demand too much effort. The aroma of spices and curry leaves makes the kitchen smell amazing, and each bite has layers of flavor—crispy dosa, soft onions, and spiced chicken.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups dosa batter
4 tablespoons oil or ghee
1 large onion, finely chopped (for sprinkling over dosa)

For the chicken filling:

500 grams minced chicken
1 teaspoon fennel seeds
1 large onion, finely chopped
3 medium tomatoes, finely chopped
2 green chillies, chopped
1 tablespoon ginger garlic paste
2 teaspoons Kashmiri chilli powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon salt (or to taste)
2 tablespoons coconut oil

Directions

I heat a kadai with coconut oil, add fennel seeds, and let them sizzle for 30 seconds.
Then I add onions, green chilli, and curry leaves, sautéing for about a minute.
I stir in the spice powders (except garam masala) and salt, then add tomatoes and cook until soft and mushy.
Next, I add the minced chicken, stir well, cover, and let it simmer for about 15 minutes. Once cooked, I sprinkle garam masala and mix. The filling is ready.
To make the dosa, I heat a tawa and spread a thin layer of dosa batter. I drizzle some oil, smoothen the top, and let it cook until lightly golden.
I spoon the chicken filling in the center, sprinkle some onions, and fold the dosa into a triangle. I serve it hot right off the pan.

Servings and Timing

This recipe makes about 8 dosas. Preparation takes around 10 minutes, cooking the filling about 30 minutes, and each dosa just a few minutes on the pan. Altogether, it’s ready in roughly 40 minutes, making it a practical yet indulgent dish.

Variations

I sometimes swap chicken with minced lamb for a richer, traditional taste.
If I want a milder version, I reduce the chilli powder and add a dash of fresh cream to the filling.
For extra crunch, I sprinkle chopped capsicum or grated carrots inside the dosa along with onions.
A cheese layer melted over the filling makes it more indulgent and kid-friendly.

Storage/Reheating

I store leftover chicken filling in an airtight container in the fridge for up to 2 days. When reheating, I warm it in a pan with a splash of water to keep it moist. I never store dosas already filled, as they lose crispiness. Instead, I make fresh dosas and use the pre-cooked filling when needed.

FAQs

How can I make minced chicken at home?

I take boneless chicken, chop it roughly, and pulse it in a blender or food processor until it reaches a fine mince consistency.

Can I make this dosa ahead of time?

I don’t prepare the dosa itself in advance, but I make the chicken filling ahead and store it, which makes assembly quick later.

Which dosa batter works best for this recipe?

I find that freshly fermented dosa batter makes the crispiest dosas, but store-bought batter also works fine if I don’t have time to prepare it from scratch.

Can I freeze the chicken filling?

Yes, I freeze the cooked chicken keema in freezer-safe containers for up to 1 month. I thaw it overnight in the fridge before reheating.

What can I serve with Chicken Kari Dosa?

I usually serve it with coconut chutney and sambar, but even a simple mint chutney or onion raita pairs beautifully.

Conclusion

Chicken Kari Dosa is one of those recipes I keep coming back to when I crave something special yet homely. The crispy dosa with spicy, juicy chicken filling is a combination I love to share with family and friends. Whether for breakfast or dinner, this dish always leaves the plate empty and everyone asking for more.