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Chicken Stuffed Oats Dosa

Chicken Stuffed Oats Dosa

Cooking Time

Preparation Time : 60

Cook Time : 25

Total Time : 85


Serves 3

  • Dosa - 1 cup oats, dry roasted

  • 1/4 cup whole moong dal (green gram lentil)

  • 1/4 cup whole urad dal (black gram lentil)

  • 1 tbsp. chana dal

  • 1/4 tsp. fenugreek seeds

  • 1/2 tsp. salt or taste

  • Chicken Stuffing - 1 cup chicken, boiled & shredded

  • 1 tbsp. oil

  • 1/2 tsp. cumin seeds

  • 1-2 onion, chopped

  • 1 tsp. ginger-garlic, grated

  • 1-2 green chilies, chopped

  • 1 sprig curry leaves

  • 1/2 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1/2 tsp. red chili flakes

  • 1 tsp. sambar powder

  • 2-3 tbsp. coriander leaves, chopped

  • 1 tsp. lime juice

  • 3-4 tbsp. oil


  • 01

    Soak the lentils and fenugreek seeds in sufficient water overnight. Grind with required quantity of water into a smooth paste. Mix with the oats, salt and some water into a batter. Keep aside for an hour. Add some more water if needed.

  • 02

    For the stuffing - Heat 1 tbsp. oil in a pan and temper with cumin seeds. Saute for a few seconds. Add the onion, ginger-garlic, green chilies and curry leaves. Saute till light brown.

  • 03

    Add the boiled chicken ad all the dry spices. Stir fry for 1-2 minutes. Switch off the flame. Add the coriander leaves and lime juice. Toss well and keep aside.

  • 04

    Heat a non-stick pan and brush with some oil. Pour a ladleful of the dosa batter and spread it into a circle. Drizzle some oil around the edges.

  • 05

    Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a plate. Make similar dosas with the remaining batter.

  • 06

    To assemble - Take one dosa and spread some of the chicken stuffing in the centre, lengthwise. Roll it and slice into half. Serve with sambar and coconut chutney.



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