Ingredients
- 4 cups dosa batter
- 4 tablespoons oil or ghee
- 1 large onion, finely chopped (for topping dosa)
- 500 grams minced chicken
- 1 teaspoon fennel seeds
- 1 large onion, finely chopped
- 3 medium tomatoes, finely chopped
- 2 green chillies, chopped
- 1 tablespoon ginger garlic paste
- 2 teaspoons Kashmiri chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 2 tablespoons coconut oil
- A few fresh curry leaves
Instructions
- Heat coconut oil in a kadai. Add fennel seeds and let them sizzle for 30 seconds.
- Add chopped onion, green chillies, and curry leaves. Sauté for about a minute.
- Add ginger garlic paste and sauté until raw smell disappears.
- Stir in chilli powder, coriander powder, turmeric, and salt. Mix well.
- Add chopped tomatoes and cook until soft and mushy.
- Add minced chicken, stir to combine, cover and cook for 15 minutes until done.
- Sprinkle garam masala, mix well, and cook for another minute. Set aside.
- Heat a tawa and pour a ladleful of dosa batter. Spread into a thin round layer.
- Drizzle oil or ghee around edges. Cook until bottom is golden and crisp.
- Spoon chicken filling in the center, sprinkle chopped onion on top.
- Fold the dosa into a triangle or roll. Serve hot with chutney or sambar.
Notes
- Use freshly fermented dosa batter for best results.
- Adjust spice level by reducing chilli powder or adding cream for a milder filling.
- Store leftover filling separately and prepare dosas fresh.
- Swap chicken with minced lamb for a richer taste.
- Add cheese or vegetables like capsicum or carrots for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
- Diet: Halal
Nutrition
- Serving Size: 1 dosa
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
