Why did my dosa turn soggy after adding the topping?

The keema was likely too wet or the dosa base was topped before it had crisped. Cook the chicken mixture dry and wait for the bottom to set first.

Do I need to flip this dosa after adding the egg?

No, this style is usually cooked covered until the egg sets on top and the underside turns golden and crisp.

Can I make the chicken keema in advance?

Yes, prepare it a day ahead and refrigerate it. Reheat it in a pan until dry and hot before using on the dosas.

How do I know when the egg topping is cooked?

The surface should look set and no longer glossy or runny, while the onion on top should still have a little texture.

Home / Recipes / andhra / Kodi Guddu Dosa

andhraMediumnon vegetariangluten freedairy freenut free

Kodi Guddu Dosa

RATING

4.5/5(87)

TASTE SCORE

8/10

A hearty Andhra-style dosa layered with spiced chicken keema and egg, then cooked until the base turns crisp and the top stays soft and savory. It makes a filling breakfast or light meal with chutney on the side.

PREP

25m

COOK

35m

SERVES

1 PIECE

641 cal

SERVINGS

METHOD · 7 STEPS

prep · ~360 min
Soak the rice and dal.
1.Wash the rice well and soak it in water for 6 hours.
2.Wash the urad dal and soak it with fenugreek seeds for 6 hours.
3.Drain both before grinding.
TIPA long soak helps the batter grind smoother and ferment better.
mix · ~480 min
Grind and ferment the dosa batter.
1.Grind the urad dal and fenugreek seeds with water to a light, fluffy batter.
2.Grind the rice with water to a smooth but slightly grainy batter.
3.Mix both batters with 0.25 tsp salt in a large bowl.
4.Cover and ferment overnight until airy and lightly risen.
saute · ~15 min
Cook the chicken keema topping.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add 1 chopped onion, green chili, and curry leaves. Cook until soft, 4 to 5 minutes.
3.Add ginger-garlic paste and sauté for 1 minute.
4.Add chicken, turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 0.25 tsp salt.
5.Cook, breaking up the chicken, until dry and fully cooked, 8 to 10 minutes.
6.Stir in coriander leaves and set aside.
TIPKeep the chicken mixture fairly dry so the dosa stays crisp.
prep · ~2 min
Prepare the topping mix.
Beat the eggs in a bowl until smooth. Mix in the remaining chopped onion for a little crunch and sweetness on top.
fry · ~4 min
Cook the first dosa.
1.Heat a dosa tawa until medium hot and lightly grease it with a little oil.
2.Pour a ladle of batter and spread it into a medium dosa.
3.Drizzle a little oil around the edges and cook until the base begins to turn crisp.
4.Spread one quarter of the chicken keema over the dosa.
5.Pour one beaten egg portion over the top and spread it gently.
6.Cover and cook until the egg sets and the bottom turns golden, 2 to 3 minutes.
TIPDo not spread the batter on a very hot tawa or the dosa will tear and cook unevenly.
assemble · ~8 min
Fold and remove the dosa.
Loosen the edges, fold the dosa in half or roll it, and lift it off the tawa. Repeat the same way to make the remaining 3 dosas.
serve
Serve the Kodi Guddu Dosa hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Ferment the batter in a large bowl with room to rise; a well-aerated batter gives a lighter dosa even with the heavy topping.
2
Keep the chicken keema fairly dry and crumbly; any excess moisture will steam the dosa and soften the crust.
3
Use a medium-hot tawa, not smoking hot, so the batter spreads evenly before the egg and keema go on.
4
Spread the dosa slightly thicker than a paper dosa so it can hold the chicken and egg without tearing.
5
Add the keema only after the base has begun to crisp, otherwise the topping can sink into the batter.
6
Cover only until the egg just sets; overcooking makes the top rubbery and the onion loses its bite.
7
If making ahead, refrigerate the cooked keema separately and reheat it dry before topping fresh dosas.