A classic South Indian delight, this crispy, lacey crepe is made from semolina and rice flour. It's incredibly quick to prepare since there's no fermentation needed. Perfect for a speedy breakfast or light dinner, served with coconut chutney and sambar.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving
307cal
8gprotein
55gcarbs
Ingredients
1 cup Fine Rava (Also known as fine semolina or sooji. Do not use coarse rava.)
0.5 cup Rice Flour (Provides crispiness to the dosa.)
0.25 cup Maida (Also known as all-purpose flour. Provides binding.)
0.25 cup Curd (Slightly sour curd or plain yogurt works best for a tangy flavor.)
1 medium Onion (Finely chopped.)
2 piece Green Chili (Finely chopped. Adjust to your spice preference.)
Tender minced chicken cooked in a rich and aromatic blend of onions, tomatoes, and classic Indian spices. This flavorful keema masala is a versatile dish, perfect with roti, naan, or even as a filling for sandwiches. Ready in under an hour!
Crispy Rava Dosa with perfectly spiced, protein-packed Chicken Keema. Quick to make and super soul-satisfying!
This udupi dish is perfect for lunch. With 622.4200000000001 calories and 32.09g of protein per serving, it's a nutritious choice for your meal plan.
6gfat
Black Peppercorns
(Coarsely crushed for best flavor.)
10 leaf Curry Leaves (Finely chopped.)
2 tbsp Coriander Leaves (Finely chopped.)
1.5 tsp Salt (Adjust to taste.)
4.5 cup Water (Approximately. Adjust for a very thin, watery consistency.)
4 tsp Ghee (Or oil, for cooking the dosas.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the fine rava, rice flour, and maida. Whisk them together to ensure they are evenly mixed.
Add the curd, salt, cumin seeds, crushed peppercorns, grated ginger, chopped green chilies, coriander leaves, and curry leaves to the dry flour mixture.
Gradually pour in about 4 cups of water while whisking continuously to prevent any lumps from forming. The batter should be very thin and flowing, similar to the consistency of thin buttermilk.
2
Rest the Batter (30 minutes)
Cover the bowl and let the batter rest for at least 30 minutes. This crucial step allows the rava to absorb water and swell, which is essential for achieving the perfect crispy texture.
3
Final Batter Adjustment
After resting, the batter will have thickened. Stir it well from the bottom.
Add the remaining 0.5 to 1 cup of water, or more as needed, to bring the batter back to its original very thin, watery consistency.
Stir in the finely chopped onions just before you are ready to make the dosas. Adding them earlier can make them release water and alter the batter's consistency.
4
Heat the Tawa (Griddle)
Place a non-stick or well-seasoned cast-iron tawa over medium-high heat. The tawa must be very hot to create a lacy, crispy dosa.
To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the temperature is perfect.
Lightly grease the hot tawa with a few drops of ghee or oil using a paper towel or half an onion.
5
Pour and Cook the Dosa (3-4 minutes per dosa)
Always stir the batter vigorously from the bottom before making each dosa, as the flours settle very quickly.
Take a ladleful of the thin batter. From a height of about 8-10 inches, pour the batter onto the hot tawa, starting from the outer edge and moving towards the center in a circular motion. This technique creates the signature lacy pattern.
Fill any large gaps with a little more batter, but do not spread it with the back of the ladle like a regular dosa.
Drizzle about 1/2 tsp of ghee or oil around the edges and over the holes in the dosa.
6
Crisp and Serve
Cook on medium heat for about 3-4 minutes. Rava dosa is cooked only on one side, so do not flip it.
The dosa is ready when the bottom turns golden brown and crisp, and the edges begin to lift away from the tawa.
Carefully fold the dosa in half using a spatula and remove it from the tawa.
Repeat the process for the remaining batter, stirring well each time before pouring.
Serve immediately with coconut chutney and sambar for the best taste and texture.
316cal
24gprotein
10gcarbs
21gfat
Ingredients
500 g Chicken Mince (Preferably from chicken thighs for more flavor)
3 tbsp Ghee (Can be substituted with vegetable oil)
200 g Onion (About 2 medium onions, finely chopped)
200 g Tomato (About 2 medium tomatoes, pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color with moderate heat)
1.5 tsp Coriander Powder
1 tsp Garam Masala (Add at the end for best aroma)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they sizzle and become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring occasionally, until they are deep golden brown. This 'bhunao' step is crucial for a rich flavor base.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
2
Cook Tomato Masala
Add the tomato puree to the pan.
Stir in the powdered spices: turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt.
Mix well and cook the masala for 7-8 minutes, stirring frequently. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
3
Brown the Chicken Keema
Add the chicken mince to the pan. Increase the heat to medium-high.
Immediately start breaking up the mince with your spatula to prevent lumps from forming. Mix it thoroughly with the masala.
Sauté for 5-7 minutes, stirring continuously, until the chicken changes color from pink to opaque white and is well-browned.
4
Simmer to Perfection
Pour in 240 ml (1 cup) of hot water and the remaining 0.5 tsp of salt. Stir everything together to combine.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer for 15-20 minutes. This allows the chicken to cook through and the flavors to meld. The gravy should thicken to your desired consistency.
5
Finish and Garnish
Remove the lid. Stir in the garam masala and crushed kasuri methi (rub it between your palms before adding).
Cook for another 2 minutes, uncovered, to allow the final flavors to incorporate.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
