Kozhi Dosa - Chicken Stuffed Pancakes

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup black gram dal (urad)
• 1 1/2 cups boiled rice
• 1 1/2 cups broken basmati rice
• 1/4 cup bengal gram dal (chana dal)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon asafetida powder (hing)
• 1 teaspoon garlic paste
• 1/2 kg boneless chicken, shredded
• 2 tablespoons mustard oil
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon anise seed, coarsely ground (saunf)
• 1/4 teaspoon asafetida powder (hing)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• coconut oil, for frying

Recipe

• 1 to prepare the batter: soak the dals, the broken rice and the boiled rice overnight in plenty of water.
• 2 drain and grind to a slightly grainy consistency in a food processor.
• 3 add the remaining ingredients and enough water.
• 4 whisk to achieve a thick and fluffy mixture.
• 5 set aside for 8 hours to ferment.
• 6 to prepare the filling: heat the mustard oil till smoking point.
• 7 lower heat, add the ginger-garlic paste and saute for a minute.
• 8 add the mustard seeds, aniseed and asafoetida.
• 9 saute.
• 10 add the chicken and remaining ingredients.
• 11 cook till the chicken is done.
• 12 to prepare the dosas: heat the coconut oil on a tawa (flat griddle).
• 13 use one ladle of batter to make a thin dosa.
• 14 fry till the base is golden brown.
• 15 spoon some of the filling into the centre.
• 16 fold and serve immediately.
• 17 repeat with the rest of the batter and chicken filling.
• 18 serve hot.