Description
Chicken Dosa is a savory Indian pancake filled with a spicy, flavorful chicken mixture, offering a taste of Chettinad cuisine.
Ingredients
Units
Scale
- 1 can of Shasta dosa batter
- 1 lb chicken, cut into small pieces
- 1 big onion, sliced
- 5 green chillies, chopped
- Whole garam masala (shahjeera, cloves, pepper, big cardamom, bay leaf)
- 2 tbsp dahi (yogurt)
- 2 tbsp red chili powder
- 1 tbsp ginger garlic paste
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- Salt to taste
- Oil for cooking
Instructions
- In a deep pan, heat oil over medium heat. Add the whole garam masala (shahjeera, cloves, pepper, big cardamom, bay leaf) and sauté for 1-2 minutes until fragrant.
- Add sliced onions, chopped green chillies, and ginger garlic paste. Sauté for 8-10 minutes until the onions are soft and translucent.
- Add the chicken pieces to the pan and cook for 5-7 minutes until the chicken is browned.
- Stir in the dahi, red chili powder, mint leaves, coriander leaves, and salt. Mix well and cook for another 10-12 minutes until the chicken is fully cooked and the spices are well incorporated.
- Heat a non-stick pan or dosa tawa over medium heat. Pour a ladleful of dosa batter onto the pan and spread it out in a circular motion to form a thin pancake.
- Cook the dosa for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Place a portion of the chicken filling on one half of the dosa, fold the other half over the filling, and serve hot.
Notes
For a spicier filling, increase the amount of green chillies or red chili powder. Serve with coconut chutney or sambar for a complete meal. Leftover chicken filling can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 75