Chicken Dosa Recipe

Soak

Rinse rice and urad dal separately under cold water until water runs clear. In separate bowls, combine rice with poha and urad dal with fenugreek seeds. Cover both and soak in enough water for 4–6 hours (or overnight).

Grind

Drain soaking water. First grind the urad dal and fenugreek with about 1/2 cup fresh water until very smooth and fluffy (use a wet grinder or high-speed blender). Transfer to a bowl. Next, grind the rice and poha with the remaining 1.5 cups water to a slightly grainy but smooth batter. Combine rice and urad dal batters in a large bowl, mix thoroughly to create a uniform batter.

Ferment

Stir in 1 tsp salt. Cover the bowl and leave in a warm spot to ferment 8–12 hours until batter doubles and has a slightly sour aroma. In cool climates allow longer fermentation or keep in an oven with light on.

Adjust & Rest

After fermentation, gently stir batter. If too thick, whisk in a few tablespoons of water to achieve a pourable but slightly thick consistency (similar to heavy cream). Keep batter covered until ready to cook.

Cook Dosas

Heat a cast-iron or nonstick griddle over medium-high heat until hot. Wipe surface with an oiled paper towel. Pour a ladleful (about 1/3 cup) of batter onto the center and quickly spread in a circular motion into a thin round (about 8–9 inches). Drizzle 1/2 tsp oil or ghee around the edges and on top. Cook 1–2 minutes until edges lift and bottom is golden brown and crisp. If you want, flip and cook 15–30 seconds more for extra crispness. Transfer to a plate and keep warm. Repeat with remaining batter, re-oiling the griddle as needed.

Prep Chicken

If not already minced, finely chop or pulse the chicken into small pieces so it will cook quickly and fit well inside dosa. Pat dry with paper towel.

Temper Spices

Heat 1 tbs oil in a skillet over medium heat. When hot, add mustard seeds and cumin seeds. When they begin to pop (about 20–30 seconds), add curry leaves and stir briefly until fragrant.

Sauté Aromatics

Add the chopped onion and a pinch of salt. Sauté 3–4 minutes until translucent. Add minced garlic, ginger, and chopped green chili; cook 1 minute until raw smell dissipates.

Cook Chicken

Increase heat to medium-high and add the minced chicken. Break up pieces with a spatula and cook 4–6 minutes until the chicken begins to brown and is no longer pink.

Spice & Simmer

Stir in turmeric, red chili powder, ground coriander and garam masala. Add chopped tomato if using and 2–3 tablespoons water to create a slightly saucy texture. Reduce heat to medium, cover and cook 3–4 minutes until chicken is cooked through and liquid has mostly evaporated. Taste and add 3/4 tsp salt or to taste.

Finish Filling

Remove lid and cook another minute to dry slightly. Stir in chopped cilantro and lemon juice. Remove from heat and keep warm until assembling dosas.

Place a warm dosa on a plate. Spoon 2–3 tablespoons of the spiced chicken filling across the center of the dosa. Optionally fold dosa in half or roll it up. Repeat with remaining dosas and filling.

Serve immediately with coconut chutney, sambar and/or yogurt raita on the side.

Notes: For a crisper dosa, spread batter thinner and cook on higher heat; for softer, keep slightly thicker and cook a bit less. Leftover cooked chicken can be refrigerated up to 3 days.