Chicken Dosa Recipe

To make Chicken Dosa, first prepare the batter by soaking and grinding urad dal, rice, and fenugreek seeds, then fermenting the mixture overnight. Cook a spicy chicken filling by sautéing onions, tomatoes, green chilies, and spices, then adding chicken until tender. Spread the batter on a hot tawa to form a thin dosa, cook until golden, add the chicken filling, fold, and serve hot with chutney and sambar.

Preparation of Chicken Dosa:

Ingredients:

For Dosa Batter:

• 1 cup urad dal (split black gram)
• 3 cups rice
• 1/2 teaspoon fenugreek seeds (methi)
• Salt to taste
• Water (as needed for soaking and grinding)
• Oil or ghee (for cooking the dosa)

For Chicken Filling:

• 500 grams boneless chicken, cut into small pieces
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

Preparing the Dosa Batter:

1. Soak Ingredients: Wash the urad dal, rice, and fenugreek seeds separately. Soak the urad dal and fenugreek seeds together in water for at least 4-6 hours. Soak the rice in water for the same amount of time.
2. Grind to Batter: Drain the water from the soaked urad dal and fenugreek seeds. Grind them to a smooth paste, adding water as needed. Similarly, drain and grind the rice to a smooth paste. Mix both pastes together.
3. Ferment Batter: Add salt and mix well. Cover the batter and let it ferment overnight or for 8-12 hours in a warm place. The batter should rise and become slightly frothy.

Preparing the Chicken Filling:

1. Cook Chicken: Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and green chilies. Sauté until onions turn golden brown.
2. Add Spices: Add ginger-garlic paste and sauté until the raw smell disappears. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
3. Cook Tomatoes: Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.
4. Cook Chicken: Add the chicken pieces and cook on medium heat until the chicken is cooked through and tender. Add garam masala and mix well.
5. Garnish: Garnish with chopped coriander leaves and set aside.

Making the Chicken Dosa:

1. Heat Tawa: Heat a non-stick tawa or griddle over medium heat. Once hot, pour a ladleful of dosa batter in the center and spread it out in a circular motion to form a thin dosa.
2. Cook Dosa: Drizzle some oil or ghee around the edges of the dosa. Cook until the dosa turns golden brown and crisp.
3. Add Filling: Place a portion of the prepared chicken filling in the center of the dosa. Fold the dosa over the filling to form a semi-circle or roll it up.
4. Serve: Serve hot with coconut chutney and sambar.