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Chicken Keema Dosa Recipe – Madurai Kari Dosa Recipe

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The Chicken Keema Dosa is a spicy meat masala dosa that is a speciality of Tamil Nadu. It is also known as Madurai Kari Dosa.  Idli Dosa Batter, Whole Eggs, Ghee, Gingelly oil, Cumin seeds (Jeera), Chicken, Curry leaves, Onion, Ginger, Garlic, Green Chillies, Homemade tomato puree, Turmeric powder (Haldi), Red Chilli powder, Black pepper powder, Coriander Powder (Dhania), Cumin powder (Jeera), Garam masala powder, Coriander (Dhania) Leaves, Salt   2 cups Idli Dosa Batter 3 Whole Eggs Ghee , to make the dosa For the chicken keema topping 1 tablespoon Gingelly oil 1 teaspoon Cumin seeds (Jeera) 300 grams Chicken , Minced 2 sprig Curry leaves , chopped 1 Onion , finely chopped 2 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 2 Green Chillies , finely chopped 1 Homemade tomato puree 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Black pepper powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1 teaspoon Garam masala powder 2 tablespoons Coriander (Dhania) Leaves Salt , to taste     15   20     To begin making the Madurai Kari Dosa Recipe, keep the idli/dosa batter ready. Follow this recipe to make the Homemade Idli Dosa Batter Recipe*For the chicken keema fillingIn a pressure cooker, heat oil on medium heat, add the curry leaves and allow to crackle, now add the onions and green chilies and saute for about 4-6 minutes.Once the onions start to turn into a nice deep brown colour, add in the ginger-garlic paste and tomato puree. Once the onion-tomato mixture comes together, add in the dry masalas- turmeric powder, pepper powder, red chilli powder, coriander powder, cumin powder, garam masala powder, coriander leaves and salt. Mix well.Finally add in the minced chicken and 1/8th cup of water, and close the pressure cooker.Pressure cook the chicken keema for one whistle and reduce the flame for 5 minutes. Turn off the heat. Allow the pressure to release naturally.Open the cooker, and ensure that the chicken keema is dry and has no gravy, if at all it does return it back to the heat and cook further more until its dry.  Transfer the Chicken Keema into a bowl and set aside.Break the eggs in a bowl and whisk them well with a pinch of salt. Keep aside.