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.