Egg White and Chicken Keema Dosa
This Egg White and Chicken Keema Dosa is a high-protein, gluten-free dish that is perfect for breakfast or as a light dinner. It is made with egg whites, chicken keema (ground chicken), and a blend of aromatic spices. This dish is a great source of protein, making it ideal for those looking to increase their protein intake. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
128 kcal
Protein
9 g
Carbs
17 g
Fat
2 g
Fiber
2 g
Ingredients
Urad Dal Flour
0.25 small bowl (25g)
Common salt
0.25 tsp (1g)
Plain Water
1 medium glass (250g)
Rice, raw, milled
0.25 cup (50g)
Olive Oil
1 tsp (5g)
Egg, poultry, white, raw
4 medium (132g)
Chopped Onion
1 small cup (100g)
Chopped Green Chilli
2 tsp (4g)
Chicken Keema (Raw)
50 gm (50g)
Chopped Tomato
0.5 small cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Instructions
Preparation
Soak the rice, urad dal separately overnight.
Grind the soaked rice and urad dal separately to a smooth paste, using water as required.
Mix both the pastes in a large bowl and add salt to taste. Mix well.
Cover the bowl and let the batter ferment for 6-8 hours or overnight.
Once the batter is fermented, mix it well.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for a minute until the raw smell goes away.
Add the finely chopped tomatoes, green chili, and chicken keema. Stir well and cook for 5-7 minutes until the chicken is cooked through.
Add coriander powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
In a separate bowl, whisk the egg whites until frothy.
Heat a non-stick tawa or griddle over medium heat. Pour a ladleful of dosa batter on the tawa and spread it in a circular motion to form a thin pancake.
Pour the frothy egg whites on top of the dosa. Spread the chicken keema mixture over the egg whites.
Cook for 2-3 minutes until the egg whites are set and the bottom of the dosa turns golden brown.
Serve hot.
Community Reviews & Results
Pranav Singh Iyer
"Making this regularly for dinner, and the experience has been outstanding. Even my family couldn't tell this was a clean, diet-friendly dish! Will definitely keep this in my regular rotation."
Sonam Mani Menon
"Prepped this during a busy workday, and Egg White and Chicken Keema Dosa has quickly become a household favorite. It requires minimal preparation time, which is ideal for a fast-paced routine. A must-try dish on your wellness journey."
Urvashi Kaur Deshmukh
"My dietitian recently added this to my plan, and Egg White and Chicken Keema Dosa turned out absolute perfection! It has just the right amount of seasoning to keep things light yet tasty. Will be making this again very soon."
Hemant Dutta
"Making this regularly for dinner, and it matched my strict calorie targets effortlessly. It has just the right amount of seasoning to keep things light yet tasty. A must-try dish on your wellness journey."