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Preparation Time : 60
Cook Time : 25
Total Time : 85
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
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.
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.
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.
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.
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.
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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